Grilled Mahi-Mahi with Mojo Verde and Tropical Salsa

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 320 cal/serving

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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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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.