Delicate and flavorful, my grilled mahi mahi is a fantastic and easy fish recipe to prepare as a healthy and vibrant weeknight meal. Marinated in citrus juice and spices, this grilled mahi mahi recipe comes complete with a sweet and bright pineapple-orange salsa for a kiss of refreshing, tropical flavor!
A Fish Dish with a Tropical Twist
Whenever my hubby and I crave a light and healthy meal with delicate flavors, I'll typically prepare an easy and delicious fish recipe for us to enjoy.
Because we tend to prefer the more milder flavored fish, I'll usually bake up a tender and flaky piece of halibut, or lightly bread some cod for a crispy fish sandwich, or grill up some mahi mahi to enjoy with a side of rice, quinoa, or couscous.
Mahi Mahi is a fantastic fish to cook with, because it is wonderfully tender and light, and deliciously takes on the slightly sweet, bright flavors of the fresh pineapple-orange salsa that I love to spoon over top of it.
Quick to marinate and grill off in a grill pan, my grilled mahi mahi recipe is an easy fish recipe to prepare when something healthy and light with a tropical twist is what you crave. It's full of fresh ingredients, bursting with color and mouthwatering flavor!
How To Grill Mahi Mahi
Tender and flaky mahi mahi is a terrific choice of fish to prepare, because not only is it sustainable, but it can be paired with any number of flavors with absolutely delicious results.
It can be pan seared, baked, or lightly fried, but I love to grill my mahi mahi fillets in my grill pan for a bit of added char.
I like to impart some sweet, citrusy notes such as orange and lime (zests and juice) to this delicate fish, along with a sprinkle of spices such as paprika, coriander, and cumin for earthy depth. This creates both sweet and mildly smoky notes, perfect for grilled mahi mahi.
And for that tasty topper? I love the flavor of fresh pineapple, so I combine that with juicy orange, half of a finely minced jalapeno for kick, a sprinkle of sweet red bell pepper, plus a drizzle of honey and a flourish of cilantro.
The combo of flavors and colors in my Mahi Mahi recipe makes for a truly beautiful, delicious, and nutritious fish dish.
Here's a sneak peek at my grilled mahi mahi recipe: (or just jump to the full recipe...)
- To get started, I marinate my fillets in my vibrant combination of ingredients, and allow them to take on those flavors for about 20 minutes.
- While the mahi mahi marinates, I prepare my pineapple-orange salsa, and keep that nice and cold in the fridge, ready to spoon over top as a bright and refreshing topping.
- To grill my fillets, I get my grill pan nice and hot, drizzle in a touch of avocado oil, then place a couple of fillets at at time into the pan. I grill each fillet for about 3-4 minutes per side, then repeat the process with the rest of the mahi mahi fillets.
- To serve, I spoon some of the fresh pineapple-orange salsa over each grilled mahi mahi fillet, and serve with my choice of side—rice, quinoa, or couscous, or even a green salad.
Grilled Mahi Mahi
by Ingrid Beer
This grilled mahi mahi topped with fresh pineapple-orange salsa is a fresh and vibrant dish bursting with delicious tropical flavors!
Yield: Serves 4
Nutrition Info: 327 calories per serving
Prep Time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
Grilled Mahi Mahi Ingredients:
- 4 (6 ounce) mahi mahi fillets, skinless
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ¼ teaspoon ground coriander
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon lime juice
- 2 tablespoons coconut oil (liquified), plus extra for grill pan
- Black pepper
- Sprigs of cilantro, for garnish
Pineapple-Orange Salsa Ingredients:
- 8 ounces fresh pineapple, finely diced (roughly 1 cup worth)
- ½ medium orange, peel and white pith removed, finely diced (roughly ½ cup worth)
- ¼ red bell pepper, cored and seeded, finely diced (roughly ¼ cup worth)
- ½ jalapeno, membrane and seeds removed, finely minced (roughly 1 tablespoon worth)
- 1 tablespoon lime juice
- 1 teaspoon honey
- Pinch salt
- 2 teaspoon finely chopped cilantro
- Begin by gathering and prepping all of the mahi mahi ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the marinade, combine the paprika, cumin, granulated onion and garlic, coriander, orange juice, lime juice, lime zest and orange zest in a small dish with the 2 tablespoons of liquified coconut oil and a couple of pinches of salt and pepper, and mix with a fork or spoon to combine.
- Place the mahi mahi fillets onto a platter and brush the marinade over both sides of each fillet equally, and allow the mahi mahi to marinate for 20 minutes.
- While the mahi mahi marinates, gather and prep all of your pineapple-orange salsa ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the salsa, add all of the ingredients to a bowl and gently mix together with a spoon to incorporate the flavors. Cover and set the pineapple-orange salsa aside in the fridge to keep cool until read to serve.
- To grill the mahi mahi, place a large grill pan over medium-high heat and drizzle in a tablespoon or two of the liquified coconut oil. Once hot, add in the mahi mahi fillets (work in batches, if necessary), and grill on the first side for about 3-4 minutes (go a couple of minutes longer if the fillets are thicker), then flip and grill for another 3-4 minutes or so until the fish is tender yet flaky on the inside, and cooked through. Repeat with remaining fillets, if necessary.
- To serve, top each grilled mahi mahi fillet with a generous spoonful of the pineapple-orange salsa, and garnish with a sprig of cilantro, if desired. Serve with your choice of rice, quinoa, couscous, or salad.
Tips & Tidbits for my Grilled Mahi Mahi recipe:
- Firm, fresh mahi mahi fillets: If possible, opt for fresh mahi mahi fillets that are a medium thickness rather than thick, with a fresh smell and firm flesh. You could also use frozen fillets, just allow them to slowly thaw in the fridge for a couple of days, then pat them dry with paper towels to remove excess moisture.
- Marinate with citrus for bright flavor: For my grilled mahi mahi recipe here, I'm opting for a combination of orange and lime for the citrus, but you could use just one of these, or even add in lemon for a trio of flavor. I like to reinforce the orange flavor since that is used in the salsa as well, and like to add lime for slightly tangier notes which pair with the smoky spices and cilantro.
- Fresh pineapple for the salsa topping: If your market has 8 ounce containers of fresh pineapple available (or even whole pineapple, though you won't need much for the recipe), then opt for that. If you can't find fresh, then frozen and thawed pineapple chunks are fine, or even canned pineapple in juice, with no added sugar.
- Terrific sides to serve with grilled mahi mahi: Jasmine or basmati rice are light and aromatic options (you can even sprinkle in some shredded coconut for flair), or even couscous, quinoa, or mixed greens.
Craving more delicious recipe similar this this one? Check out this Baked Halibut, these Pan Seared Scallops, this Fish Sandwich, this Pan Seared Salmon, this Broiled Salmon, or this Coconut Curry Shrimp!
Cook's Note: This recipe was originally published in 2012, and has been updated with even more love!
I made this dish tonight and it was delicious! I am adding this to my list of favorite seafood dishes.
The Cozy Apron
Hi Lindsey, I'm so thrilled that you enjoyed this dish! It's a nice, light dish for the summer, and fairly simple, too.
Seriously, this dish was so delicious. I stuck to the recipe except I used fresh nectarines in the salsa since this was all I had on hand. It turned out perfect! Thank you!
The Cozy Apron
Hi Cathy, thrilled you enjoyed! 🙂
Nectarines are nice twist, glad they worked out and complimented the flavor well. Thanks for sharing your experience with me!
Made this tonight, but just the salsa. For simplicity, we just used olive oil and S & P on the fresh Mahi and grilled it, and then served it on rice with lots of your pineapple-orange salsa on top. The salsa was SO SO good. It will definitely by a repeat here. Thanks for a delicious recipe!
The Cozy Apron
Hi Kimberly, that's fantastic! So glad you enjoyed this tasty combination.
Thanks for sharing your experience.