Grilled Mahi Mahi Recipe With Mango Salsa

For a flavorful and nutritious summer supper, top your grilled mahimahi with a sweet mango salsa. Recipe by

Place the mahi mahi fillets on the grill over a medium-hot bed of charcoal. Season the fish with salt and pepper and grill five minutes on one side, carefully flip them over and grill for an additional four minutes or until the fish flakes easily with a fork. Served topped with ½ cup fresh mango salsa.
  1. Prepare mango salsa, set aside.
  2. Prepare filets, brush with olive oil, & season with salt, pepper, & garlic powder.
  3. Grill the fish per recipe below.
  4. Serve with a wedge of lime or lemon & top with mango salsa.

Grilled Mahi Mahi with Mango Salsa Recipe

Blackened Mahi Mahi with Mango Salsa 🔗

Blackened grilled fish served with a mango and tomato salsa

Recipe from the Hunt’s “Best Meals. Best Moments. Recipe Contest” 2009 – Jonathan, Vero Beach, FL, 4th Place

Prep: 25min

Total: 45min

Nutrition Facts: Calories 246 calories


  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 4 mahi mahi fillets (4 oz each)
  • PAM® Grilling Spray
  • 1 can (14.5 oz each) Hunt’s® Stewed Tomatoes, drained, chopped
  • 1 medium mango, peeled, chopped
  • 1 jalapeno pepper, seeded, chopped
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1 lime, juiced


  1. Combine the 1-1/2 teaspoons cumin, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.
  2. Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with PAM. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.
  3. Meanwhile, combine drained tomatoes, mango, jalapeno, red onion, cilantro, the 1 teaspoon cumin, the garlic and lime juice in medium bowl; set aside.
  4. Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Mango Salsa.

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