Grilled Mahi-Mahi with Mango Avocado Salsa and Lime Vinaigrette

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 seafood recipe, ready in about 25 minutes, pairs mahi-mahi fillets, olive oil, and salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 mahi-mahi fillets, about 6 oz each
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup ripe mango, diced
• 1 cup ripe avocado, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, seeded and minced
• 3 tablespoons lime juice
• 1 teaspoon honey

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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.