Charred Mahi-Mahi with Mango-Papaya Salsa
A light and flavorful grilled mahi-mahi fillet topped with a vibrant mango-papaya salsa, evoking tropical island tastes. This caribbean-inspired seafood ready in about 25 minutes blends olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- Step 2: Grill the fillets for 4-5 minutes per side until the fish easily flakes with a fork and has char marks.
- 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.
- Step 4: Remove the mahi-mahi from the grill and transfer to serving plates. Spoon the mango-papaya salsa generously over each fillet.
- Step 5: Serve immediately with lime wedges on the side for added brightness.
Frequently asked questions
How long does Charred Mahi-Mahi with Mango-Papaya Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Mahi-Mahi with Mango-Papaya Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Mahi-Mahi with Mango-Papaya Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Mahi-Mahi with Mango-Papaya Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Mahi-Mahi with Mango-Papaya Salsa?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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