Grilled Fish with Mango Salsa
Lightly seasoned mahi mahi fillets grilled until flaky and topped with a bright, fruity mango salsa. Quick enough for weeknights, impressive enough for guests.
Ingredients
- 4 mahi mahi fillets (about 6 oz each)
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 cups ripe mango, diced small
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeno, seeded, minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1/2 tsp kosher salt (for salsa)
Instructions
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1
Make the salsa: in a medium bowl, combine 2 cups diced small ripe mango, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1 seeded, minced jalapeno, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1/2 tsp kosher salt (for salsa). Toss gently and refrigerate while you prepare the fish.
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2
Preheat a gas or charcoal grill to medium-high heat (about 400°F). Clean and oil the grates well.
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3
Pat 4 mahi mahi fillets (about 6 oz each) dry with paper towels. Brush both sides with 2 tbsp olive oil. In a small bowl, mix 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper, then rub the spice blend evenly over both sides of each fillet.
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4
Grill the fish for 3-4 minutes per side without moving them, until the flesh is opaque through and registers an internal temperature of 145°F (63°C) on an instant-read thermometer.
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5
Transfer the fish to plates and spoon the mango salsa generously over each fillet. Serve immediately.