Grilled Mahi-Mahi with Mango Salsa and Coconut Rice
Tropical grilled mahi-mahi fillets paired with a fresh mango salsa and served alongside fluffy coconut-infused jasmine rice, capturing coastal Vero Beach flavors. This caribbean-inspired seafood ready in about 40 minutes blends fillets (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 450 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 fillets (6 oz each) mahi-mahi fillets
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large, diced ripe mango
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp salt
Instructions
- Step 1: In a small bowl, combine 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Brush this spice mixture evenly over 4 mahi-mahi fillets (6 oz each).
- Step 2: Preheat grill to medium-high heat. Grill the fillets for 4-5 minutes per side until opaque and grill marks appear. Remove and keep warm.
- Step 3: In a medium bowl, mix 1 large diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice to create the mango salsa.
- Step 4: Rinse 1 cup jasmine rice under cold water until clear. In a medium saucepan, combine the rice with 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil over medium-high heat.
- Step 5: Reduce heat to low, cover, and simmer rice for 15 minutes until liquid is absorbed and rice is tender. Fluff with a fork.
- Step 6: Serve each grilled mahi-mahi fillet topped with mango salsa alongside a scoop of coconut rice for a bright, coastal-inspired dinner.
Frequently asked questions
How long does Grilled Mahi-Mahi with Mango Salsa and Coconut Rice take to make?
Total time is about 40 minutes (15 min prep + 25 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 Coconut 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 Coconut 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 Coconut 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 Coconut 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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