Grilled Mahi-Mahi with Mojo Verde and Tropical Salsa
Flaky grilled mahi-mahi served with a zesty cilantro-garlic mojo verde and a fresh pineapple-mango salsa that brightens the plate. This caribbean-inspired seafood ready in about 25 minutes pairs mahi-mahi fillets, olive oil, cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 3 tbsp olive oil
- 1 cup packed cilantro leaves
- 3 garlic cloves
- 1/4 cup, freshly squeezed lime juice
- 1/2, chopped green bell pepper
- 1 small, seeded and chopped jalapeño
- 1 cup, diced pineapple chunks
- 1 cup, diced mango chunks
- 1/4 cup, finely diced red onion
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Prepare mojo verde by blending 1 cup packed cilantro leaves, 3 garlic cloves, 1/4 cup fresh lime juice, 1/2 chopped green bell pepper, 1 small seeded jalapeño, 2 tbsp olive oil, and 1/2 tsp salt in a food processor until smooth and bright green.
- Step 2: Preheat grill to medium-high heat (about 400°F). Brush 4 mahi-mahi fillets with 1 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Grill the mahi-mahi fillets for 4-5 minutes per side until they develop grill marks and easily flake with a fork.
- Step 4: While the fish grills, prepare the tropical salsa by combining 1 cup diced pineapple, 1 cup diced mango, and 1/4 cup finely diced red onion in a bowl. Toss gently to combine.
- Step 5: Plate the grilled mahi-mahi, spoon 3 tbsp mojo verde over each fillet, and serve alongside 1/4 cup tropical salsa per serving for a burst of fresh sweetness.
Frequently asked questions
How long does Grilled Mahi-Mahi with Mojo Verde and Tropical Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 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 Mojo Verde and Tropical Salsa?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Grilled Mahi-Mahi with Mojo Verde and Tropical Salsa?
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 Mojo Verde and Tropical Salsa 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 Mojo Verde and Tropical Salsa?
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.
What others are saying
- ★★★★★
My kids asked for seconds on the tropical salsa. Grilled the mahi to perfection and it was a hit at our backyard BBQ.
- ★★★★★
This recipe transformed my weeknight dinner! The mahi was tender and the mojo verde was a perfect balance of cilantro and lime.
- ★★★★☆
Simple to make and so flavorful. The salsa was the star of the dish and went perfectly with the mahi.
