Grilled Mahi-Mahi with Mango Salsa and Adobo Seasoning
Flaky mahi-mahi fillets with a sweet-tart mango salsa, enhanced by traditional Puerto Rican adobo spices. This puerto rican-inspired seafood ready in about 32 minutes blends (6 oz each) mahi-mahi fillets, adobo seasoning, mango 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 295 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) mahi-mahi fillets
- 1 tbsp adobo seasoning
- 1 cup mango
- 1/4 cup red onion
- 1/4 cup red bell pepper
- 1 lime
- 1/2 avocado
Instructions
- Step 1: Pat mahi-mahi dry and rub with 1 tbsp adobo seasoning; let sit for 10 minutes.
- Step 2: Dice mango, red onion, and red bell pepper into 1/4-inch cubes; place in a bowl.
- Step 3: Squeeze 2 tbsp lime juice over the fruit mixture, add 1/4 cup chopped cilantro, and toss gently.
- Step 4: Preheat grill to medium-high (375°F). Grill fish for 4-5 minutes per side until opaque and flaky.
- Step 5: Serve grilled fish topped with mango salsa and sliced avocado.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Mahi-Mahi with Mango Salsa and Adobo Seasoning take to make?
Total time is about 32 minutes (20 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 Salsa and Adobo Seasoning?
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 Salsa and Adobo Seasoning?
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 Salsa and Adobo Seasoning 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 Salsa and Adobo Seasoning?
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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
