Charred Mahi-Mahi with Mango-Papaya Salsa

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A light and flavorful grilled mahi-mahi fillet topped with a vibrant mango-papaya salsa, evoking tropical island tastes. This Caribbean-inspired seafood recipe, ready in about 25 minutes, pairs mahi-mahi fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets, about 6 oz each mahi-mahi fillets
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup, diced ripe mango
• 1 cup, diced ripe papaya
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: Preheat grill to medium-high heat (about 450°F). Brush 4 mahi-mahi fillets with 2 tbsp olive oil and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Grill the fillets for 4-5 minutes per side until the fish easily flakes with a fork and has char marks.
3. Step 3: While fish grills, combine 1 cup diced mango, 1 cup diced papaya, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, 1 minced jalapeño, and 1 tbsp olive oil in a bowl. Mix gently to make the salsa.
4. Step 4: Remove the mahi-mahi from the grill and transfer to serving plates. Spoon the mango-papaya salsa generously over each fillet.
5. Step 5: Serve immediately with lime wedges on the side for added brightness.