When summer rolls around, I love firing up the grill for something special. Grilled mahi-mahi with mango salsa is one of my favorite go-to dishes. It perfectly balances the rich, flaky fish with the sweet and tangy kick of mango.
There’s something magical about the combination of savory and sweet flavors dancing on your palate. Plus, it’s a breeze to prepare, making it ideal for both casual barbecues and elegant dinners. Let me share how you can bring this vibrant dish to your table and impress your guests with minimal effort.
Overview of Grilled Mahi-Mahi with Mango Salsa
Grilled mahi-mahi with mango salsa combines tender, flaky fish with a vibrant, fruity topping. Mahi-mahi, a lean white fish, offers a mild flavor and firm texture, making it ideal for grilling. The mango salsa adds a burst of sweetness and acidity, enhancing the dish’s overall taste.
This meal features simple ingredients: fresh mahi-mahi fillets, ripe mangoes, red onions, cilantro, lime juice, and jalapeños. Marinating the fish briefly before grilling ensures it remains moist and flavorful. While the fish cooks on the grill, the salsa comes together quickly, allowing you to prepare both components efficiently.
The result is a balanced dish that pairs savory and sweet elements seamlessly. It’s perfect for summer barbecues, weeknight dinners, or entertaining guests, offering a colorful and tasty option that stands out on any menu.
Ingredients Needed
For the Mahi-Mahi
| Ingredient | Quantity |
|---|---|
| Mahi-Mahi fillets | 4 pieces (6 oz each) |
| Olive oil | 2 tablespoons |
| Lime juice | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
For the Mango Salsa
| Ingredient | Quantity |
|---|---|
| Ripe mangoes | 2, diced |
| Red onion | ¼ cup, finely chopped |
| Fresh cilantro | 2 tablespoons, chopped |
| Jalapeños | 1, seeded and minced |
| Lime juice | 2 tablespoons |
| Salt | ½ teaspoon |
Preparation Steps
Getting everything ready is simple and ensures a delicious result. Follow these steps to prepare both the mahi-mahi and the mango salsa.
Preparing the Mahi-Mahi
- Marinate the Fish
- In a medium bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Place four 6-ounce mahi-mahi fillets in the bowl, ensuring each fillet is well-coated with the marinade.
- Let the fish marinate for 15 minutes at room temperature to enhance flavor and moisture.
- Preheat the Grill
- Heat your grill to medium-high, approximately 400°F (200°C).
- Clean and oil the grill grates to prevent sticking.
- Grill the Mahi-Mahi
- Remove the fillets from the marinade and place them on the grill.
- Cook for 4-5 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Transfer the grilled mahi-mahi to a serving platter.
Making the Mango Salsa
- Prepare the Ingredients
- Dice two ripe mangoes into small cubes.
- Finely chop ½ a red onion.
- Mince one jalapeño, removing seeds for less heat if desired.
- Chop ¼ cup of fresh cilantro.
- Combine the Components
- In a mixing bowl, add the diced mangoes, chopped red onion, minced jalapeño, and cilantro.
- Squeeze the juice of one lime over the mixture.
- Sprinkle with a pinch of salt to taste.
- Mix and Chill
- Gently toss all ingredients until well combined.
- Let the salsa sit for 10 minutes to allow flavors to meld.
- Serve the mango salsa alongside the grilled mahi-mahi.
Grilling Techniques
Mastering grilling techniques ensures perfect mahi-mahi every time. Here’s how I choose the right grill and manage cooking time and temperature.
Choosing the Right Grill
I select a gas or charcoal grill based on flavor preference and convenience. Gas grills provide consistent heat control, ideal for quick cooking. Charcoal grills add a smoky taste, enhancing the mahi-mahi’s flavor. I ensure the grill has at least 400 square inches of cooking space to fit four 6-ounce fillets. Features like adjustable grates and built-in thermometers also improve grilling precision.
Cooking Time and Temperature
I preheat my grill to medium-high heat, around 400°F (204°C). The cooking times ensure the mahi-mahi stays moist and flaky. Refer to the table below for details:
| Temperature | Cooking Time | Internal Temperature |
|---|---|---|
| 400°F (204°C) | 4-5 minutes per side | 145°F (63°C) |
Using a meat thermometer, I verify the fish reaches the ideal internal temperature, avoiding overcooking.
Serving Suggestions
I find that thoughtful presentation and the right beverages can elevate your meal. Here are some ideas to enhance your grilled mahi-mahi with mango salsa.
Plating Ideas
- Use a large white plate to highlight the vibrant colors of the fish and salsa.
- Place the mahi-mahi fillet in the center, topped with a generous scoop of mango salsa.
- Garnish with fresh cilantro sprigs and lime wedges for added freshness.
- Add a side of steamed jasmine rice or quinoa for a complete meal.
- Incorporate grilled vegetables like asparagus or bell peppers for extra flavor and nutrition.
Beverage Pairings
| Beverage | Description |
|---|---|
| Sauvignon Blanc | Crisp acidity complements the sweetness of the mango salsa. |
| Chardonnay | Buttery flavors pair well with the grilled fish. |
| Sparkling Water | Refreshing, non-alcoholic option to cleanse the palate. |
| Light Lager | Mild, refreshing taste that doesn’t overwhelm the dish. |
| Rosé Wine | Balances the savory and sweet elements with its fruity notes. |
Conclusion
Grilling mahi-mahi with mango salsa has become one of my favorite summer dishes. The combination of tender fish and sweet, tangy salsa always brings a smile to my face. I love how easy it is to prepare, making it perfect for any occasion. Give it a try and enjoy a burst of fresh flavors at your next meal!
