Grilled Mahi-Mahi with Mofongo
Tender mahi-mahi grilled to perfection, paired with crispy mofongo made from fried green plantains and savory shrimp. This puerto rican-inspired seafood ready in about 35 minutes pairs (6-oz each) mahi-mahi fillets, medium green plantains, shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 "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
- 2 medium green plantains
- 1/2 lb shrimp, peeled and deveined
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat a grill to medium-high heat. In a bowl, mix 1 tbsp olive oil, lime juice, thyme, salt, and pepper. Brush both sides of the mahi-mahi fillets with the marinade and let rest for 10 minutes.
- Step 2: Meanwhile, peel and dice the green plantains into 1/2-inch cubes. Heat 2 tbsp olive oil in a skillet over medium heat. Add the plantains and sauté for 5 minutes until softened. Add the shrimp and garlic, cooking for 3-4 minutes until the shrimp turn pink and opaque.
- Step 3: Place the mahi-mahi on the grill and cook for 4-5 minutes per side until flaky and golden. Serve immediately with the mofongo, spooning the shrimp mixture over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Mahi-Mahi with Mofongo take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Mahi-Mahi with Mofongo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6-oz each) mahi-mahi fillets from drying out.
Can I substitute ingredients in Grilled Mahi-Mahi with Mofongo?
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 Mofongo 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 Mofongo?
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
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
