Grilled Mahi-Mahi with Mango Avocado Salsa

Why You’ll Love This Recipe

• Bright citrus marinade keeps mahi-mahi juicy with gorgeous grill marks.
• Fresh mango–avocado–lime salsa adds sweet heat and creamy balance.
• Cilantro-lime rice and smoky grilled corn make it a complete, colorful plate.
• Weeknight-easy yet elegant enough for guests.

Grocery List

• Produce: 2 mangoes, 1 avocado, 1 red onion, 1 jalapeño, 1 bunch cilantro, 5–6 limes, 1 orange, 2 garlic cloves, 4 ears corn
• Dairy: Unsalted butter (for corn; optional)
• Pantry: Long-grain white rice, olive oil, honey, chili powder, ground cumin, kosher salt, black pepper

Full Ingredients

Mahi-Mahi & Citrus Marinade

• 4 mahi-mahi fillets, 6 oz each, about 1-inch thick
• 2 tbsp olive oil
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 2 garlic cloves, minced
• 1 tbsp honey
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Mango–Avocado–Lime Salsa

• 2 ripe mangoes, peeled and cut into 1/2-inch dice (about 2 cups)
• 1 ripe avocado, diced 1/2 inch
• 1/3 cup finely minced red onion
• 1 jalapeño, seeded and finely minced (leave some seeds for extra heat)
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/4 tsp kosher salt, plus more to taste

Cilantro-Lime Rice

• 1 cup long-grain white rice (or jasmine), rinsed well
• 1 3/4 cups water or low-sodium chicken broth
• 1/2 tsp kosher salt
• 2 tbsp fresh lime juice
• Zest of 1 lime
• 1/2 cup chopped fresh cilantro (tender stems okay)

Grilled Corn

• 4 ears sweet corn, husked
• 1 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp chili powder
• Lime wedges, for serving

For Serving (Optional)

• Extra cilantro leaves and lime wedges
• Crumbled cotija cheese (optional, for the corn)

Step-by-Step Instructions

Step 1: Marinate the mahi-mahi

In a medium bowl, whisk together olive oil, orange juice, lime juice, lime zest, minced garlic, honey, chili powder, cumin, kosher salt, and black pepper. Pat the mahi-mahi fillets dry with paper towels and place them in a shallow dish or zip-top bag. Pour the marinade over the fish, turning to coat. Marinate in the refrigerator for 15–20 minutes while you start the rice and salsa. Do not exceed 30 minutes to avoid “cooking” the fish in citrus.

Step 2: Cook the cilantro-lime rice

Rinse the rice under cold water until the water runs mostly clear. In a small saucepan, combine rice, water (or broth), and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 16–18 minutes until the liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then fold in lime juice, lime zest, and chopped cilantro. Keep covered and warm.

Step 3: Make the mango–avocado–lime salsa

In a bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, lime zest, and salt. Gently fold in the avocado last to keep the pieces intact. Taste and adjust salt or lime as needed. Refrigerate until serving.

Step 4: Preheat and prep the grill

Preheat a gas or charcoal grill to medium-high heat (450–500°F). Clean the grates thoroughly and oil them lightly using tongs and a folded, oiled paper towel. This helps prevent sticking and promotes clean grill marks. Stir together the melted butter and olive oil for the corn; set aside.

Step 5: Grill the corn

Brush the corn all over with the butter–oil mixture and season with salt and chili powder. Grill, turning every 2–3 minutes, until nicely charred and tender, 10–12 minutes total. Transfer to a platter and squeeze lime over the top. If using cotija, sprinkle right before serving.

Step 6: Grill the mahi-mahi

Remove the fish from the marinade and let excess drip off. Lightly oil both sides of the fillets. Place on the hot grill, presentation side down. Grill without moving for 3–4 minutes until distinct grill marks form and the fish releases easily. Flip and grill another 3–4 minutes, until the internal temperature reaches 130–135°F (the center should be just opaque and flake easily). Transfer to a clean plate and rest 5 minutes.

Step 7: Plate and serve

Spoon a bed of cilantro-lime rice onto each plate. Top with a mahi-mahi fillet and a generous scoop of mango–avocado–lime salsa. Add a grilled corn on the side and garnish with cilantro leaves and lime wedges. Serve immediately.

Pro Tips

• Marinate briefly: 15–20 minutes is plenty for firm, mild mahi-mahi. Longer can make the texture mealy.
• Oil the grates and the fish to prevent sticking and to get clean crosshatch marks.
• Don’t overcook: Pull mahi-mahi at 130–135°F; it will carry over to perfect flakiness.
• Dice mango and avocado to the same size for a balanced salsa bite and prettier plating.
• For deeper corn flavor, leave a few inner husk layers on, soak 10 minutes, then grill; peel back to finish charring.

Variations

• Different fish: Swap mahi-mahi for swordfish, halibut, or salmon; adjust grilling time based on thickness.
• No grill? Use a ripping-hot grill pan or broil on high 4–6 inches from the element, similar timing.
• Try coconut rice: Cook rice in 1 cup coconut milk + 3/4 cup water; finish with lime and cilantro.

Storage & Make-Ahead

Marinade can be mixed up to 3 days ahead (refrigerated). Marinate fish right before cooking. Salsa is best within 4 hours; if prepping ahead, mix everything except avocado, then fold avocado in just before serving. Cooked rice keeps 4 days refrigerated or 1 month frozen; reheat with a splash of water. Cooked fish is best fresh but can be refrigerated up to 2 days; reheat gently or enjoy chilled in salads or tacos. Grilled corn holds 2 days; rewarm on a hot skillet or grill. Avoid freezing the salsa.

Nutrition (per serving)

Approximate: 620 calories; 43 g protein; 78 g carbohydrates; 18 g fat; 7 g fiber; 730 mg sodium. Values will vary based on exact ingredients and salt usage.