Grilled Mahi Mahi with Tropical Fruit Salsa

by CoastalKitchen
Prep: 20m
Cook: 10m
seafood
Grilled Mahi Mahi with Tropical Fruit Salsa - Image

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Ingredients
Servings:8
3/4cupteriyaki sauce
2tbsppineapple juice
2garlic cloves
8mahi mahi fillets
1mango
1cuppapaya
3/4cupgreen bell pepper
1/2cuppineapple
1/2red onion
1/4cupcilantro
1/4cupmint
1tbspjalapeno pepper
1tbsplime juice
1tbsplemon juice
1/2tspred pepper flakes
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Marinate the fish

    In a shallow dish, stir together the teriyaki sauce, pineapple juice, and minced garlic. Add the mahi mahi fillets (about 6 ounces each) and turn to coat. Cover and refrigerate for 30 minutes — no longer, or the fish starts to get soft.

  1. 2

    Make the tropical salsa

    While the fish marinates, peel and dice the mango, chop the papaya (seeded and peeled) and green bell pepper, cube the pineapple, and chop the red onion. Mince the cilantro, mint, and seeded jalapeno. Toss everything in a large bowl with the lime juice, lemon juice, and red pepper flakes. Cover and refrigerate until serving.

  2. 3

    Grill

    Drain the fillets and discard the marinade. Place the fish on a well-oiled grill rack and grill, covered, over medium heat for 4-5 minutes per side, until the fish flakes easily with a fork. Pile the salsa on top and serve right away.

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Grilled Mahi Mahi with Tropical Fruit Salsa

Created by: CoastalKitchen

Prep Time: 20m
Cook Time: 10m
Servings: 8

Ingredients

  • 3/4 cup teriyaki sauce
  • 2 tbsp pineapple juice
  • 2 garlic cloves
  • 8 mahi mahi fillets
  • 1 mango
  • 1 cup papaya
  • 3/4 cup green bell pepper
  • 1/2 cup pineapple
  • 1/2 red onion
  • 1/4 cup cilantro
  • 1/4 cup mint
  • 1 tbsp jalapeno pepper
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  • 1/2 tsp red pepper flakes

Instructions

  1. Marinate the fishIn a shallow dish, stir together the teriyaki sauce, pineapple juice, and minced garlic. Add the mahi mahi fillets (about 6 ounces each) and turn to coat. Cover and refrigerate for 30 minutes — no longer, or the fish starts to get soft.
  2. Make the tropical salsaWhile the fish marinates, peel and dice the mango, chop the papaya (seeded and peeled) and green bell pepper, cube the pineapple, and chop the red onion. Mince the cilantro, mint, and seeded jalapeno. Toss everything in a large bowl with the lime juice, lemon juice, and red pepper flakes. Cover and refrigerate until serving.
  3. GrillDrain the fillets and discard the marinade. Place the fish on a well-oiled grill rack and grill, covered, over medium heat for 4-5 minutes per side, until the fish flakes easily with a fork. Pile the salsa on top and serve right away.

Notes & Tips

Mahi mahi is the easiest 'fancy' fish to grill — it's firm enough that it won't fall apart on you, I promise. Can't find it? Swordfish or halibut both hold up on the grill just as well. The salsa is doing half the work here, so don't skip the mint — that's the part that tastes like vacation.