Grilled Mahi Mahi with Tropical Salsa



6-grilled mahi mahi with tropical salsa

By Imjustmatthew (Own work) [CC-BY-SA-3.0], via Wikimedia Commons

Sultry, summer days call for some tropical flavors to cool us down and rejuvenate us with its freshness. Grilled fish, topped with tropical salsa, will give you a chance to meet these demands. Mahi mahi, will be a great choice to stay true to the tropical theme and is a great choice for grilling. The punchy flavors of the tropical salsa compliment the smokiness of the grilled fish and create a perfectly balanced meal for summer indulgence.

Grilling a fish can turn out to be a tricky affair. But few golden rules on grilling fish can turn it into a cakewalk. To begin with, seasoning the fish is a must. But don’t go overboard and maintain a balance while choosing the seasoning ingredients. While lack of seasoning will not let you disguise the raw fishy smell, excess spices will overpower its actual flavors, thus ruining it. So, stick to simple elements, like garlic and lime juice in this recipe, and bring out the best in the fish. Greasing it with oil is also essential to ensure that the fish doesn’t turn dry on grilling. A cedar plank on top the grill grate infuses a hint of natural tang into the fish, thus enhancing its flavors manifold.

The flaky, juicy morsels of a perfectly grilled fish are spiked up by the boldness of the tropical salsa. The chunks of pineapple and mango give a fruity tang to the entire ensemble while a dash of red pepper flakes ups its fiery quotient. It’s a perfect marriage to appease your ravenous soul.


Serves: 2

For the fish:

  • 2 mahi mahi fillets
  • ¼ tsp minced garlic
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • Sea salt and freshly ground black pepper

For the salsa:

  • 1 mango, peeled, stoned and diced
  • 2 tomatoes, halved, deseeded and finely chopped
  • 1 ½ cups pineapple. Chopped
  • 1 yellow bell pepper, stemmed, deseeded and finely diced
  • ½ cup fresh cilantro leaves, finely chopped
  • Juice of 1 lime
  • Sea salt to taste


  • Whisk the lemon juice, olive oil, garlic and a dash each of seasonings together in a small bowl and pour it into a large resealable bag.
  • Stuff the fish fillets into it, seal the bag and flip it over several times to ensure that the fish is properly coated with the mixture.
  • Set aside for 20 minutes to marinate.
  • Meanwhile, toss all the chopped ingredients of the salsa into a serving bowl and add a splash of fresh lime juice onto it.
  • Sprinkle a pinch of sea salt and toss them well together to mix properly; set aside until the fish is ready to serve.
  • Heat up your outdoor grill to high and place a cedar plank on top.
  • Lay out the fish fillet onto the cedar flank and grill each side for 6 minutes or until it turns flaky with moist inside.
  • Transfer one fish onto a serving plate and scatter the two large spoonful of the tropical salsa on top.
  • Serve warm.