Grilled Mahi Mahi with Mango, Red Pepper & Lime Salsa Recipe

A bounce house, an epic squirt gun fight, and a Star Wars cake. That could only mean one thing – a six year old boy’s birthday party, quickly followed by a big glass of wine for Mummy once the last kid left with goodies and balloon in hand. Despite the prospect of party pandemonium, the kids had a ball and were very well-behaved. Well, with the exception of the boy who continually demanded a fourth piece of cake and became rather annoyed when we were just as persistent with telling him, “No.” I have decided to take his penchant for my cake as a compliment.

For his birthday dinner, my son requested his favorite soup – Campbell’s Chicken Tortilla. Yes, canned soup. At least he doesn’t feel the need to stroke my ego by requesting any of the meals from my repertoire. He owes me extra hugs for that. My husband and I, still remembering our last encounter with grilled mahi mahi (Grilled Mahi Mahi with Red Pepper & Cilantro Pesto) indulged in a decidedly more adult meal. After searing the mahi mahi on the grill, we topped it with a sweet and spicy salsa made of juicy mango, fresh lime juice, and jalapeno peppers. The fish, grilled just until cooked was moist and tender, and the salsa was a healthy and savory topping.

Mango Salsa:
Cut 2 mangoes into 3/4-inch pieces and place in a medium bowl.

Add 2 teaspoons fresh lime juice, 2 teaspoons finely chopped jalapeno pepper, 1/2 cup red bell pepper, cut into 3/4-inch pieces, and salt and freshly ground black pepper to taste.

Stir gently, cover, and set aside.

Mahi Mahi:
Preheat grill to high heat.

Rub four 6-ounce mahi mahi fillets with 1 teaspoon olive oil each. Season each fillet with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Lay the fillets top-side down on the grill. Cook until a crust forms, about 2 to 3 minutes. Do not try to move the fish too soon or the crust will tear. Flip each fillet and cook for an additional 3 to 4 minutes, or until the fish is barely cooked through.

Place one mahi mahi fillet on each plate and divide the mango salsa evenly. Serve immediately.

Other mahi mahi recipes:

Cookin’ Canuck’s Grilled Mahi Mahi with Red Pepper & Cilantro Pesto
Ezra Pound Cake’s Barbecued Mahi Mahi
Gluten Free Mommy’s Mahi Mahi with Coconut Rice
The Art & Science of Food’s Seared Mahi Mahi with Spicy Pomelo & Orange Salsa

Grilled Mahi Mahi with Mango, Red Pepper & Lime Salsa

Salsa:
2 ripe mangoes, cut into 3/4-inch pieces
2 tsp fresh lime juice
2 tsp seeded and finely chopped jalapeno pepper
1/2 cup red bell pepper, cut into 3/4-inch pieces
Salt and pepper to taste

Mahi Mahi:
4 6-oz. fillets mahi mahi
4 tsp olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper

Salsa:
Put mango pieces into a medium bowl. Add lime juice, jalapeno pepper, red bell pepper, and salt and pepper to taste. Stir gently, cover, and set aside.

Mahi Mahi:
Preheat grill to high heat.

Rub mahi mahi fillets with 1 teaspoon olive oil each. Season each fillet with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lay the fillets top-side down on the grill. Cook until a crust forms, about 2 to 3 minutes. Do not try to move the fish too soon or the crust will tear. Flip each fillet and cook for an additional 3 to 4 minutes, or until the fish is barely cooked through.

Place one mahi mahi fillet on each plate and divide the mango salsa evenly. Serve immediately.

Serves 4.

Printable recipe