Grilled Mahi-Mahi with Mango Avocado Salsa and Lime Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly grilled mahi-mahi fillets served with a refreshing mango avocado salsa finished with zesty lime vinaigrette, perfect for a vibrant Latin American-inspired meal. This latin american-inspired seafood ready in about 25 minutes blends tablespoons olive oil, teaspoon salt, teaspoon 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 320 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.

Prep: 15 min Cook: 10 min Serves 4 Latin American cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the grill or grill pan to medium-high heat (about 400°F). Brush 4 mahi-mahi fillets with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon black pepper evenly on both sides.
  2. Step 2: Grill the mahi-mahi fillets for 4-5 minutes per side until the fish is opaque and flakes easily with a fork. Remove from heat and let rest.
  3. Step 3: In a medium bowl, combine 1 cup diced ripe mango, 1 cup diced ripe avocado, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 small minced jalapeño. Toss gently to combine.
  4. Step 4: In a small bowl, whisk together 3 tablespoons lime juice and 1 teaspoon honey until emulsified. Pour the lime vinaigrette over the mango avocado salsa and toss gently.
  5. Step 5: Serve the grilled mahi-mahi topped generously with the mango avocado salsa, allowing the bright flavors and creamy textures to complement the smoky fish.

Frequently asked questions

How long does Grilled Mahi-Mahi with Mango Avocado Salsa and Lime Vinaigrette 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 Mango Avocado Salsa and Lime Vinaigrette?

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 Mango Avocado Salsa and Lime Vinaigrette?

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 Avocado Salsa and Lime Vinaigrette 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 Avocado Salsa and Lime Vinaigrette?

Latin American 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.

Related recipes