Grilled Mahi Mahi with Tomatillo and Mango Salsa

Name: Grilled Mahi Mahi with Tomatillo and Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) mahi mahi, skin removed; 1 lime, juiced; 1 tablespoon olive oil; Salt and pepper; Tomatillo and Mango Salsa, recipe follows; 1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced; 1 jalapeno, seeded; 2 limes, juiced; 1 orange, juiced; 10 medium sized tomatillos peeled, washed, and diced finely; 1 medium ripe tomato, finely diced; 1 red onion, finely diced; 1/2 cup chopped cilantro; Salt and freshly ground black pepper

Servings: persons

4 (6-ounce) mahi mahi, skin removed
1 lime, juiced
1 tablespoon olive oil
Salt and pepper
Tomatillo and Mango Salsa, recipe follows
1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced
1 jalapeno, seeded
2 limes, juiced
1 orange, juiced
10 medium sized tomatillos peeled, washed, and diced finely
1 medium ripe tomato, finely diced
1 red onion, finely diced
1/2 cup chopped cilantro
Salt and freshly ground black pepper

1
Preheat a grill.
2
Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper.
3
Place fillet on hot grill cook on each side for 4 minutes.
4
Serve with Tomatillo and Mango Salsa.
5
Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed.
6
Place the mango pieces in a blender with jalapeno, lime juice and orange juice.
7
Blend until smooth and place in large bowl.
8
Meanwhile peel and remove flesh from the remaining mango and finely dice.
9
To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper.
10
(Best served grilled fish or white shrimp).

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (6-ounce) mahi mahi, skin removed, 1 lime, juiced, 1 tablespoon olive oil, Salt and pepper, and more.

Yes, Grilled Mahi Mahi with Tomatillo and Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!