The Best Grilled Mahi Mahi Recipe
Living in Florida with a fishing charter captain husband meant a constant supply of the freshest catch. We experimented with countless fish recipes, but this grilled mahi mahi with mango salsa quickly became our favorite!
This recipe has a funny backstory tied to our Florida days. While living there, our backyard neighbor had a mango tree overflowing with fruit – thousands of them! I once I baked them some banana bread, left a note, and asked if we could have some of the mango from their tree. But to my surprise they never responded… I was so sad, so I decided to take matters into my own hands.
I grabbed a ladder and convinced my husband to invest in a fruit picker. We snagged a few mangoes to make a salsa that would perfectly complement the mahi mahi, and this pairing quickly became a favorite. Before you think I’m this horrible person, let me assure you – our neighbor had hundreds of mangoes rotting on the ground! We simply couldn't let all that deliciousness go to waste.
Why I Like This Recipe:
Quick Preparation: Can be made in 30 minutes.
Simple Ingredients: Only calls for a few ingredients.
Versatile: Perfect on tacos, over rice, or on top of a salad.
This easy grilled mahi mahi with this Quick and Easy Mango Salsa Recipe is the perfect healthy and light summer dish! The seared fish pairs beautifully with the fresh, fruity salsa to create a meal that's both flavorful and satisfying.
This dish is a perfect healthy and refreshing summer meal featuring seared mahi mahi with a vibrant mango salsa. Using a grill pan enhances the flavor and gives the fish a lovely sear.
Tips for the Best Mahi Mahi:
Thawing Mahi Mahi:
Thaw it overnight in the fridge.
Alternatively, you can place it in a bowl submerged with cold water for 20 minutes to thaw.
Preventing Sticking on the Grill:
Dry it Completely: Before even thinking about the grill, ensure your Mahi Mahi is bone dry. Moisture is the enemy when it comes to preventing sticking, so pat your fish filets dry with paper towels thoroughly.
Season with Salt & Pepper: Keep it simple yet flavorful by seasoning your Mahi Mahi with a sprinkle of salt and pepper. This not only enhances the taste but also helps in forming a crust that aids in preventing sticking.
Add Mayo: A surprising yet highly effective tip is to slather both sides of your Mahi Mahi with a thin layer of mayonnaise. Not only does this add a subtle richness, but it also creates a barrier that prevents sticking.
Skin Side Down First: When placing your Mahi Mahi on the grill, start with the skin side down. The skin acts as a protective layer and helps in keeping the fish intact while grilling.
Heat the Pan on Medium Heat Before Adding Oil: If using a grill pan, preheat it over medium heat. This ensures even cooking and reduces the risk of hot spots that can lead to sticking.
Add Oil After the Pan is Hot: Once your grill pan is hot, add a high smoke point oil like vegetable or canola oil. Let it heat up until it shimmers, indicating it's ready for the fish.
Let it Sizzle: When you place your Mahi Mahi on the grill pan or grates, listen for that satisfying sizzle. This indicates that the surface is hot enough to sear the fish, creating a non-stick surface.
How to Choose Fresh Mahi Mahi:
When choosing fresh mahi mahi at the grocery store or fish market, look for fish with bright, clear eyes, red gills, firm texture, and moist flesh. The fish should not have a strong fishy odor.
Let's Get Cooking!
Now that you're armed with all the information you need about mahi mahi and this delicious recipe, let's get cooking!
Ingredients:
Seared Fish:
2 mahi mahi fillets (about 6 ounces each)
2 tablespoons mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil or avocado oil
Juice of 1 lime
Mango Salsa:
1 ripe mango, diced
1 red bell pepper, diced
1/2 red onion, diced
1 jalapeño, seeds removed and diced (optional)
Juice of 1 lime
1/4 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Instructions:
Make the Mango Salsa: Start by preparing the mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, and jalapeño (if using). Add the lime juice, chopped cilantro, salt, and pepper. Drizzle the olive oil over the salsa and mix until well combined. Set the mango salsa aside to let the flavors meld for at least 15 minutes, while you prepare the mahi mahi for the best flavor.
Prep the Mahi Mahi: First, identify the blood line running along the center of the fish fillets. It'll appear as a dark reddish-brown strip. Using a sharp knife, carefully remove it. Pat the mahi mahi fillets dry with paper towels. This step is crucial to ensure the fish sears properly and doesn't stick to the grill pan. Season both sides of the fillets generously with salt and black pepper.
Mayonnaise Magic: Take one tablespoon of mayonnaise and spread it evenly over one side of each fillet. You can use a pastry brush or the back of a spoon for this. The mayonnaise adds a touch of creaminess and helps the fish sear beautifully.
Heat Up the Grill: Preheat your grill pan or outdoor grill over medium-high heat. Let it get nice and hot for a few minutes before adding the oil. This ensures a good sear on the fish. Once hot, drizzle in the olive oil or avocado oil of your choice.
Searing Time: Carefully place the seasoned mahi mahi fillets in the hot grill pan, making sure to place them away from you to avoid oil splatter. Sear the fish for about 3 minutes per side, or until a nice golden brown crust forms.
Flipping and Finishing Touches: While the first side sears, pat the other side of the fillets dry with another paper towel. Season it with additional salt and pepper, then spread the remaining tablespoon of mayonnaise on it. After 3 minutes, carefully flip the mahi mahi fillets using a spatula. Cook for another 2-3 minutes on the other side, until the fish is cooked through. In the last minute of cooking, squeeze the juice of the lime over the fish fillets. This adds a delightful smoky lemon flavor thanks to the heat from the grill.
Rest and Serve: Once the fish is cooked through and nicely seared on both sides (reaching an internal temperature of 145°F), remove it from the grill pan and transfer it to serving plates. Let the fish rest for a couple of minutes before serving. This allows the juices to redistribute for an even more flavorful bite.
Tips and Variations:
Spice it Up: Want a bit more heat in your mango salsa? Keep the seeds in the jalapeño for a spicier kick. You can also add a pinch of cayenne pepper to the seasoning for the fish.
Avocado Salsa Twist: If you don't have mango on hand, avocado salsa works beautifully too. Simply dice one avocado, add chopped red onion, tomato, cilantro, lime juice, and your favorite seasonings for a refreshing alternative.
Stovetop Option: Don't have a grill? No problem! This recipe can be easily adapted for a stovetop grill pan. Just follow the same instructions, using the grill pan over medium-high heat on your stovetop.
Aluminum Foil Trick: For a more hands-off approach, you can cook the mahi mahi in foil packets on the grill. Simply place the seasoned fish fillets in separate pieces of aluminum foil, add a drizzle of olive oil, some lemon slices, and your favorite herbs. Fold the foil packets tightly to create sealed pouches. Grill the packets for 10-12 minutes per side, or until the fish is cooked through.
FAQ
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Absolutely! Frozen mahi mahi can be a great option, especially if you don't have access to fresh fish. Just be sure to thaw the fish completely in the refrigerator before cooking mahi mahi. To thaw safely, place the frozen mahi mahi fillets in a shallow dish in the refrigerator overnight.
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The best way to tell if your mahi mahi is cooked through is to use a food thermometer. The internal temperature of the fish should reach 145°F (63°C). You can also check for doneness by gently flaking the fish with a fork. If it flakes easily and is opaque throughout, it's cooked through.
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Blackened mahi mahi is typically coated in a spice mixture that includes cayenne pepper before being cooked at a high heat. This recipe uses a more subtle seasoning of salt and pepper, allowing the natural flavor of the fish to shine through.
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This grilled mahi mahi recipe pairs well with a variety of side dishes. Here are a few ideas:
Roasted vegetables: Roasted vegetables like asparagus, broccoli, or zucchini are a healthy and flavorful accompaniment.
Coconut rice: Coconut rice adds a tropical twist to the meal.
Quinoa: Quinoa is a healthy and filling side dish that pairs well with the fish.
Salad: A light salad with a simple vinaigrette is a refreshing side dish for a summer meal.
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Grilling mahi mahi fillets on a gas grill is a delicious way to enjoy this firm fish. Preheat the grill to medium-high heat, season the fillets with lemon pepper, kosher salt, and lime zest, then grill for 3-4 minutes per side until they develop a dark golden brown crust.
Grilled Mahi Mahi with Mango Salsa
Ingredients
- 2 mahi mahi filets
- 2 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil
- Juice of 1 lime
- 1 ripe mango, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeño, seeds removed and diced
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Start by preparing the mango salsa, chop the ingredients.
- In a medium bowl, combine the diced mango, red bell pepper, red onion, and jalapeño.
- Add the lime juice, chopped cilantro, salt, and pepper.
- Drizzle the olive oil over the salsa and mix until well combined.
- Set the mango salsa aside to let the flavors meld while you cook the mahi mahi.
- To prepare the mahi mahi, remove the blood line. To do this, just identify the blood line, it’s a dark, reddish-brown strip of tissue running along the center of the fish. Use a sharp knife to remove it.
- Pat the fish dry with paper towels. This is really important to make sure the fish doesn’t stick to your grill pan.
- Season both sides of the filets evenly with salt and black pepper.
- Take 1 tablespoon of mayonnaise and spread on one side of the filets. Spread it evenly with a pastry brush or a spoon.
- Heat a grill pan over medium-high heat. Wait a few minutes, then add the avocado oil.
- Once the oil is hot, carefully place the seasoned mahi mahi filets in the pan, place them away from you so the oil doesn’t splatter all over yourself.
- Sear the fish for about 3 minutes on one side until it develops a nice crust.
- While the fish is searing, dry the other side with a paper towel, sprinkle it with salt and pepper and spread mayonnaise on it.
- Flip the filets and cook for another 3 minutes on the other side until the fish is cooked through.
- In the last minutes of cooking, squeeze the juice of one lime over the fish.
- Once the fish is cooked through and nicely seared on both sides, remove it from the grill pan and place it on serving plates.
- Spoon the fresh mango salsa generously over each piece of mahi mahi.
- Serve the grilled mahi mahi with mango salsa immediately and enjoy!
