Grilled Mahi-Mahi with Citrus and Herb Salsa
Fresh mahi-mahi fillets grilled to perfection and topped with a vibrant salsa of citrus, herbs, and diced tomatoes. This caribbean-inspired mexican ready in about 25 minutes blends (6 oz each) mahimahi fillets, tablespoons olive oil, tablespoons lime juice 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 280 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 (6 oz each) mahimahi fillets
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped cilantro
- 1/2 cup diced cherry tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat mahi-mahi dry and brush both sides with 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 2: Preheat grill to medium-high (375°F). Place fillets on grill and cook 4-5 minutes per side until opaque and flaking easily.
- Step 3: While fish cooks, combine cilantro, cherry tomatoes, red onion, and 1/4 cup lime juice in a bowl. Toss gently and season with pinch of salt.
- Step 4: Serve grilled mahi-mahi topped with citrus herb salsa immediately.
Frequently asked questions
How long does Grilled Mahi-Mahi with Citrus and Herb 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 Grilled Mahi-Mahi with Citrus and Herb 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 Grilled Mahi-Mahi with Citrus and Herb 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 Grilled Mahi-Mahi with Citrus and Herb 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 Grilled Mahi-Mahi with Citrus and Herb Salsa?
Caribbean mexican 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.
What others are saying
- ★★★★★
This has become our go-to mexican dish. We make it weekly.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
