Grilled Mahi Mahi with Tropical Salsa – A Tropical Delight!

This is my new favorite recipe for fish!  If I closed my eyes and savored each bite I could almost feel the sun and see the palm trees in my tropical paradise.  Ahhh …. almost!  I used Mahi Mahi but I think any white fish would work well.  This is truly a delight whether in the tropics or cold northeast Ohio in winter.  Enjoy!

Recipe source:  Emeril Lagasse, 2002

IngredientsGrilled Mahi Mahi with tropical salsa

  • 1/2 cup sliced yellow onions
  • 1/4 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro
  • 5 cloves garlic, smashed
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • Pinch cayenne
  • 4 (6 to 8-ounce) mahi mahi fillets
  • Tropical Salsa, recipe follows
  • Toasted coconut flakes, garnish
  • Chopped cilantro, garnish


In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

Tropical Salsa

  • 1 ripe mango, peeled, seeded, and diced
  • 1 ripe avocado, peeled, seeded, and diced
  • 1/2 cup diced fresh pineapple
  • 1/4 cup minced red onions
  • 1/4 cup minced red bell peppers
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced jalapeno
  • 1 teaspoon minced garlic
  • Pinch salt

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

Spoon the rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Source:  Foodnetwork.comGrilled Mahi Mahi with a tropical salsa

27 thoughts on “Grilled Mahi Mahi with Tropical Salsa – A Tropical Delight!

    • Hi 🙂 Mahi Mahi is awesome – give it a try. It is a firm fish fillet and not at all stong – it’s one of my favorites. I love Asian dishes – they are right up there with pasta!!

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