Grilled Mahi-Mahi with Mango Habanero Salsa
"Great low-fat seafood dish with a Jamaican-style salsa. Good for summer parties."
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Fish
- 4 (793.78 g) mahi mahi fillets
- 14.79 ml kosher salt
- 29.58 ml cracked black pepper
-
Salsa
- 473.18 ml mangoes, peeled and cubed
- 118.29 ml sweet kernel corn
- 1 lime, juiced
- 1 lemon, juiced
- 118.29 ml grape tomatoes, quartered
- 9.85 ml olive oil
- 1 habanero pepper, seeded and finely chopped
- 59.14 ml chopped fresh cilantro
- 4.92 ml salt
- 4.92 ml pepper
directions
- Mix all ingerdients in salsa together, except mango.
- Cover and chill overnight.
- Grill Mahi Mahi on a hot grill, 5 min.
- each side and season with salt and cracked pepper.
- Add mango to salsa just before serving and mix well.
- Place salsa on Mahi Mahi steaks and serve.
Questions & Replies
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Reviews
-
This is the best fish I've ever made at home. The salsa on top was perfect. Served it over rice and it made for the perfect easy weeknight meal. -
Beautiful presentation and bright flavors. I had to sub a jalepeno for our dinner guests and 1/2 parsely for 1/2 cilantro. But I'll try it to the letter next time. You know it's a great recipe when a 'Cane and a Gator (see reviewer directly below) can agree on it. Go Miami! -
Wonderful refreshing dinner for a great Spring night. Ingredients are easy to find and easier to prep. Directions are spot on. Watch out, it does come with a kick of spice. We will be making this again sometime soon! -
Wow! I made this last night for dinner and people went nuts for it. I'm not kidding, the salsa had everybody go crazy. I've never seen anything like this before. People almost fighting for it! Everybody wanted the recipe, everybody! I made few small adjustments. I grilled two corn cobs first, which added the smoky flavor to the mix. I used parsley instead of cilantro, and I also added some avocado. Thank you so much for sharing this magical recipe. -
We really enjoyed this mahi. I halved the recipe with perfect results. Also, I began the recipe not reading ahead that the salsa needed to meld overnight. It was still really good just melding for an hour, but I will definitely follow the directions next time to intensify the flavor. Also, because it is really cold here, I used my grill pan instead of the BBQ, but am looking forward to making this on the outside grill in the summer. Thanks for a keeper of a recipe!
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Tweaks
-
Wow! I made this last night for dinner and people went nuts for it. I'm not kidding, the salsa had everybody go crazy. I've never seen anything like this before. People almost fighting for it! Everybody wanted the recipe, everybody! I made few small adjustments. I grilled two corn cobs first, which added the smoky flavor to the mix. I used parsley instead of cilantro, and I also added some avocado. Thank you so much for sharing this magical recipe.
-
Beautiful and delicious! Substituted diced whole tomatoes for grape tomatoes. Loved every bite. Also did not seed pepper since we like it hot. Thanks for sharing a great recipe.
RECIPE SUBMITTED BY
Blayke Humphrey
Lubbock, 0
<p>I have lived everywhere it seems, so I try to pick up culinary advice wherever I roam. I am currently plying my trade as a chef. My favorite cookbook is Nanny Ogg's Cookbook based on the Terry Pratchett Discworld series. I'm also fond of Fit For A King, ,a collection of recipes by Elvis' mother and his longtime live-in cook.I have recently acquired all of Vincent and Mary Price's out of print cookbooks which are amazing, and am cooking my way through a few James Beard books.</p>
