Grilled Mahi-Mahi with Mango and Cilantro Salsa
Fresh mahi-mahi fillets grilled to perfection and topped with a vibrant mango and cilantro salsa, offering a sweet and tangy contrast to the savory fish. This puerto rican-inspired seafood ready in about 25 minutes pairs mahimahi fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 (about 6 oz each) mahimahi fillets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1, peeled, pitted, and diced mango
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped cilantro
- 1 tbsp lime juice
- 1/4 tsp ground cumin
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill to medium-high heat. Rub the mahi-mahi fillets with 1 tbsp olive oil, then season with salt and black pepper.
- Step 2: Place the fillets on the grill and cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
- Step 3: While the fish cooks, combine the diced mango, chopped red onion, chopped cilantro, lime juice, and ground cumin in a small bowl. Mix well and set aside.
- Step 4: Once the fish is done, remove from the grill and let rest for 2 minutes. Top with the mango salsa and serve immediately.
Frequently asked questions
How long does Grilled Mahi-Mahi with Mango and Cilantro Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Mahi-Mahi with Mango and Cilantro Salsa?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Grilled Mahi-Mahi with Mango and Cilantro 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 Mango and Cilantro 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 Mango and Cilantro Salsa?
Puerto Rican 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.
What others are saying
- ★★★★★
Loved it! The cilantro salsa made the dish feel authentically Puerto Rican.
- ★★★★★
This was a hit at my family barbecue! The salsa gave the mahi-mahi such a vibrant, tropical twist.
- ★★★★☆
The mango salsa was a bit too sweet for my taste, but the fish cooked perfectly.
