This Grilled Mango Mahi Mahi is a sweet and spicy dish with fresh flavor. The light and easy dish is perfect for summer. The fish is simply grilled and finished with a flavor packed fresh mango salsa.
Mango Mahi Mahi
Mahi Mahi is a readily available fish these days and it's firm mild flesh both stands up well to grilling and taking of flavors. Mangos are also plentiful and due to mahi mahi not being too "fishy" I think it pairs well with the mango salsa. Adding a bit of heat from fresh hot peppers and some gentle tang from rice wine vinegar in the simple mango salsa recipe really makes this a guest ready dish. Enjoy!
If you don't have an outdoor grill, the mahi mahi can be cooked on a well seasoned cast iron skillet or grill pan over medium high heat instead.
This grilled mahi mahi with mango salsa makes a nice light lunch by itself, but for a more hearty appetite serve homemade fried rice, steamed jasmine rice, cauliflower rice, Asian cucumber salad or crusty breadsticks.
You may like to serve a few wedges of fresh lime with the Mahi Mahi, as a splash of lime juice would be nice. Pickled Daikon radish would also compliment the dish well.
While I doubt you will have any leftovers, if you do simply seal them in an airtight container once cooled to room temperature. The fish will last in the fridge for 3-4 days. [ref]
Grilled Mango Mahi Mahi
- 1 mango large ripe
- 2 scallions or green onion
- 1 tbs. pickled jalapeno diced , substitute fresh is fine
- 1 tbs. fresh cilantro chopped
- 1 tbs. Garlic seasoned rice vinegar plus a little for basting fish (Swap with regular rice wine vinegar and a pinch of garlic powder if you prefer)
- ¼ tsp. Kosher salt
- 2 mahi mahi filets 4 oz. each
Baste for Fish
- 1 teaspoon olive oil
- 1 teaspoon garlic rice vinegar (see above for swap)
- 1 pinch Kosher salt
- freshly ground black pepper to taste
- Whisk together ingredients for baste, and fully coat the fish with it. cover and set aside.
- Preheat grill on high.
- Cut the mango into bite size pieces, after peeling and pitting, and put in a medium size bowl.
- Thinly slice the scallions, add to bowl.
- Add jalapeno, cilantro, seasoned rice vinegar and Kosher salt. Stir to mix. Set aside while grilling mahi mahi.
- Once grill is hot, place fish fillets top side down on the grill, and reduce heat to medium. Close cover.
- In a few minutes, when edges of fish are cooked but middle is still translucent, flip the fillets.
- Grill for another couple minutes, until just cooked through and fish flakes easily.
- Remove and plate fish in shallow bowl. Allow to rest.
- Top the cooked fish with mango salsa mixture. Juices from the fish and topping will meld together, creating flavorful sauce.