Grilled Mahi-Mahi with Mango Salsa and Cilantro-Lime Rice

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

Lightly seasoned grilled mahi-mahi fillets served with fresh mango salsa and fluffy cilantro-lime rice for a vibrant tropical meal. This caribbean-inspired seafood ready in about 40 minutes blends (6 oz each) mahi-mahi fillets, olive oil, ground cumin 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 410 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: 20 min Cook: 20 min Serves 4 Caribbean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). In a small bowl, mix 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Brush mixture over 4 mahi-mahi fillets evenly and let rest for 10 minutes.
  3. Step 3: In a separate bowl, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice to make the mango salsa; set aside.
  4. Step 4: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 2 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until rice is tender.
  5. Step 5: Remove rice from heat, fluff with fork, and stir in 2 tbsp chopped cilantro and 1 tsp lime zest.
  6. Step 6: Grill mahi-mahi fillets for 4-5 minutes per side until opaque and easily flaked with a fork.
  7. Step 7: Serve each fillet with a generous scoop of mango salsa and a side of cilantro-lime rice.

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Frequently asked questions

How long does Grilled Mahi-Mahi with Mango Salsa and Cilantro-Lime Rice take to make?

Total time is about 40 minutes (20 min prep + 20 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 Cilantro-Lime Rice?

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 Cilantro-Lime Rice?

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 Cilantro-Lime Rice 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 Cilantro-Lime Rice?

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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