Grilled Mahi-Mahi with Mofongo

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Tender mahi-mahi grilled to perfection, paired with crispy mofongo made from fried green plantains and savory shrimp. This Puerto Rican-inspired seafood recipe, ready in about 35 minutes, pairs mahi-mahi fillets, 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

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Instructions

1. 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.
2. 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.
3. 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.