Grilled Mahi-Mahi with Mango-Habanero Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh mahi-mahi grilled to perfection topped with a vibrant, sweet and spicy mango-habanero salsa that captures the tropical essence of tiki culture. This caribbean-inspired seafood ready in about 27 minutes blends (6 oz each) mahi-mahi fillets, olive oil, salt 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: 12 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°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.
  2. Step 2: Grill the mahi-mahi for 4-5 minutes per side until opaque and flaky, with nice grill marks. Remove from grill and let rest.
  3. Step 3: In a bowl, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced habanero pepper (seeded to reduce heat if desired), 3 tbsp fresh lime juice, 3 tbsp chopped fresh cilantro, and 1 tbsp honey. Stir well to blend flavors.
  4. Step 4: Spoon the mango-habanero salsa generously over each grilled mahi-mahi fillet and serve immediately with steamed rice or tropical greens.

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Frequently asked questions

How long does Grilled Mahi-Mahi with Mango-Habanero Salsa take to make?

Total time is about 27 minutes (15 min prep + 12 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-Habanero 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 Mango-Habanero 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-Habanero 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-Habanero 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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