Grilled Mahi Mahi with Mango Salsa

Grilled Mahi Mahi with Mango Salsa is a great dish for a weeknight dinner or a special gathering with friends. The spicy fresh mango salsa is sweet, zesty, and perfect with this firm flesh fish.

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This mild, delicious fish is great for grilling after marinating in our flavorful marinade. Plus, it takes less than 20 minutes to cook – perfect for when you’re in a hurry. Grilled mahi mahi is great for special weekend dinners or entertaining also.

We ate a lot of this fish while living in the Philippines, where it is called Dorado.  The flesh of the mahi-mahi is firm, somewhat like our grilled swordfish or tuna, and can be prepared the same way.

Why This Recipe Works

Grilling is a great way to cook mahi-mahi. The high heat of the grill sears the outside of the fish, locking in the moisture and flavor. The inside of the mahi mahi cooks quickly, yet remains moist and flaky, retaining all the flavor from the marinade.

This recipe for grilling mahi mahi will be one you enjoy making frequently for friends and family.

Ingredients

This recipe uses simple ingredients that you might already have on hand. Here is a list of the ingredients you will need for our grilled mahi mahi. Scroll down to the printable recipe card for all the details. 

• Marinade. The simple marinade contains garlic cloves, olive oil, cilantro, and fresh lime juice.
• Mahi-Mahi. You can use frozen or fresh fish fillets. Make sure you thaw it if you use frozen fillets.
• Fresh Mango Salsa complements the lime Mahi Mahi marinade.

Recipe Highlights

Here is a brief overview for grilling mahi mahi, but make sure you scroll down to the printable recipe card for all the details.

1. Combine the marinade in a shallow dish or in a resealable plastic bag (see next photo).

2. Add the Mahi-Mahi to the marinade. Prepare the grill while the fish marinates.

3. Use a paper towel to pat the mahi mahi fillets dry, then place them on the hot grill grates. This recipe works well on a gas grill or a charcoal grill.
   
4. Season the fish with salt and pepper and grill on each side until the fish flakes easily with a fork.

Served topped with fresh mango salsa.

Side Dishes to Serve with Grilled Mahi Mahi

This dinner is perfect for casual dining or entertaining. Easy to prepare even for impromptu gatherings, it pairs well with a variety of sides, such as:

• Grilled Italian sweet peppers
• corn salsa
• Grilled peaches
• Coconut rice

More Grilling Recipes

• Grilled Lamb Kabobs
• Grilled Italian Sweet Peppers
• Grilled Rack of Lamb

Tips for Success

• Make sure your grill is hot before you start cooking. This will help to sear the fish and prevent it from sticking to the grates.
  
• The marinade gives the fish an amazing flavor but make sure you don’t marinate for longer than 15 to 20 minutes or it will get mushy.
  
• Don’t overcook the mahi-mahi. It should be cooked through but still moist.
  
• If you are grilling mahi-mahi fillets that are thicker than 1 inch, you may need to cook them for a few minutes longer.
  
• Serve immediately with your favorite sides. Grilled mahi-mahi is best served fresh off the grill.
  
• Cook to a minimum internal temperature of 145 °F.
  

Substitutions and Variations

• We cooked the Mahi Mahi on an outdoor grill, but you can cook like this all year long with an indoor grill.
• Soy or teriyaki sauces make excellent marinades for an Asian flair.
• Substitute the cilantro for basil or parsley.
• Use lemon juice or apple cider vinegar instead of lime juice.
• Skip the marinade and make a simple seasoning blend with salt, pepper, garlic powder, onion powder, and smoked paprika. If you want a bit of spice, add a pinch of cayenne pepper or chili powder. Or make the seasoning in our blackened mahi mahi recipe.

Storage and Reheating

Store leftover grilled Mahi Mahi in the fridge for 3 to 5 days. You can reheat in the oven at 350°F for 5 to 10 minutes, or the microwave until warmed.

Leftovers make excellent fish tacos!

Our grilled Mahi Mahi is a tasty, mild-flavored fish that’s ideal for a barbecue or an easy weeknight meal. Its lean profile and quick cooking time make it a perfect go-to when you want something light and satisfying

More Recipes You Will Love:

Our grilled Chilean sea bass has a tender and flaky texture that melts in your mouth. The subtle flavors of the sea bass are perfectly complemented by the light char from the grill.

This grilled tuna steak gets a light sear on the outside while the center remains pink and juicy. Serve it with a classic wedge salad and honey sriracha Brussels sprouts.

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

4.95 from 20 votes

Grilled Mahi-Mahi with Mango Salsa

By Pat Nyswonger

This recipe for grilled mahi-mahi with mango salsa is fast and easy to make. It is a great dish for a weeknight dinner or a special gathering with friends. The spicy fresh pineapple mango salsa is sweet and zesty, perfect with this firm grilled mahi-mahi

If you make this recipe, please leave a star rating and comment.

Servings: 2 servings

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Ingredients 

1x2x3x

• ▢ 2 garlic cloves, minced
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons chopped fresh cilantro
• ▢ 2-3 limes, freshly squeezed
• ▢ 2-6 ounce fillets of mahi-mahi, fresh or frozen
• ▢ ½ teaspoon sea salt
• ▢ 1 cup fresh mango salsa

Cook ModePrevent your screen from going dark

Instructions 

• Whisk together the garlic, olive oil, cilantro, and lime juice in a shallow dish and add the mahi-mahi fillets.

  Cover with plastic wrap and marinate for 15 to 20 minutes. (Alternatively, you can add the marinade and fish fillets to a re-sealable plastic bag to marinate)
• While the fish is marinating, heat a charcoal, pellet, or gas grill to medium-high heat and coat the grill grates with oil. (use a high smoke point oil on the grates). If you are using a pellet grill, Alder, Apple, or Maple pellets are great choices with Mahi Mahi.
• Pat the fish fillets dry with paper towels and place them directly on the grill grates.
• Season the fish with salt and pepper and grill for five minutes on one side. Carefully flip them over and grill for an additional four minutes or until the fish flakes easily with a fork.
• Served topped with ½ cup fresh mango salsa.

Video

Notes

• For the most accurate results, use an instant-read thermometer and cook the Mahi Mahi to an internal temperature of 135°F for medium-rare, or 145°F for well-done.
• The mango salsa is not included in the nutrition count

Nutrition

Serving: 1, Calories: 258kcal, Carbohydrates: 16g, Protein: 33g, Fat: 8.5g, Sodium: 165mg, Fiber: 2g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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