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Grilled Teriyaki Mahi Mahi with Mango Salsa

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“From Weber's Big Book of Grilling. Marinates 30 minutes. Excellent!!”

Ingredients Nutrition


  1. For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
  2. Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
  3. Cover bowl with saran wrap and refrigerate until ready to serve.
  4. For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.
  5. Place the mahi mahi fillets in a large zip-lock plastic bag.
  6. Pour marinade into bag; press the air out of the bag and seal tightly.
  7. Turn/shake the bag to coat fillets with marinade.
  8. Refrigerate for 20-30 minutes.
  9. Take fillets out of bag and throw away marinade.
  10. Brush or spray both sides of fillets with vegetable oil.
  11. Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
  12. Serve warm with salsa.

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