MAHI MAHI WITH MANGO-PEACH SALSA
I love grilled white fish with a fruity salsa, and this easy mahi mahi topped with mango and peach is definitely a favorite. It’s perfect for warmer days, and you can make a bunch of the salsa and leave it in the refrigerator for leftovers—it does great after a few days of marinating. If you don’t have access to a grill, you can easily cook the fish inside on a grill pan or just in a regular skillet. SERVES 4
PREP TIME: 15 minutes
COOK TIME: 10 minutes
FOR THE MANGO-PEACH SALSA
1 avocado, diced
1 mango, diced
1 peach, diced
½ pineapple, diced
½ red onion, minced
Juice of 1 lime
1 bunch fresh cilantro, chopped
¼ teaspoon ground cayenne pepper
FOR THE FISH
4 (6-ounce) pieces mahi mahi
1 to 2 tablespoons (30 ml) extra-virgin olive oil
Salt
Freshly ground black pepper
Chopped fresh cilantro, for garnish
1 or 2 limes, quartered
TO MAKE THE MANGO-PEACH SALSA
In a large bowl, mix the avocado, mango, peach, pineapple, red onion, lime juice, cilantro, and cayenne. Cover with plastic wrap, and refrigerate until ready to serve.
TO MAKE THE FISH
- Preheat the grill to medium-high.
- Coat the fish with the olive oil, and season with salt and pepper. Grill for 3 to 4 minutes per side, until the fish is opaque all the way through.
- Serve the fish hot with a couple of tablespoons of the salsa on top or on the side. Garnish with extra cilantro and a wedge of lime.
VARIATION 1 BLACKENED MAHI MAHI: Season the mahi mahi with Blackening Spice Mix (here), and cook in a dry pan for 3 to 4 minutes per side.
VARIATION 2 SEA BASS WITH MANGO SALSA: Substitute mahi mahi for sea bass if you’re interested in a flakier, more buttery white fish. Cook for 6 to 7 minutes per side, until opaque all the way through.
PREP TIP: Buying mahi mahi frozen at the store is so convenient—it keeps really well in the freezer and can be defrosted overnight to be ready to cook for dinner the next day. If you forget to take it out of the freezer in time, you can actually defrost it even more quickly in the sink!
More Recipes You'll Love
Grilled mahi mahi crowned with a jewel-toned mango-peach salsa that tastes like summer on a plate. The salsa is a tumble of avocado, mango, peach, pineapple, red onion, and cilantro with a whisper of cayenne, and it's the perfect cool counterpoint to smoky grilled fish. Ready in about 20 minutes, and it looks stunning enough for company.
Pro Tips
- Make the salsa first and let it rest while the grill heats — the flavors meld and the juices loosen into a light dressing.
- Oil and season the fish rather than the grill grates; mahi mahi is lean and needs that thin coat to prevent sticking.
- Grill just 3 to 4 minutes per side. Mahi mahi goes from juicy to dry in under a minute past done.
- No grill? A very hot cast iron pan gives you a great crust and works just as well.
Frequently Asked Questions
Can I make the mango-peach salsa ahead of time?
Yes, up to a day ahead. Keep it covered in the fridge and fold in the avocado just before serving so it stays green and firm.
What fish works if I can't find mahi mahi?
Any firm, meaty fillet holds up to grilling — try halibut, swordfish, or thick cod portions and keep the same timing.
Is this recipe Paleo?
Yes — fish, fruit, herbs, olive oil, and spices, with no grains, dairy, or soy. It's naturally Whole30-friendly too if you skip the cayenne-heaped version.
How do I keep avocado from browning in the salsa?
Toss the diced avocado in the lime juice first — the acid slows oxidation — and add it last so it barely sits before serving.
Recipe Card
Ingredients
Method
- Chopped fresh cilantro, for garnish
- 1 or 2 limes, quartered TO MAKE THE MANGO-PEACH SALSA In a large bowl, mix the avocado, mango, peach, pineapple, red onion, lime juice, cilantro, and cayenne.
- Cover with plastic wrap, and refrigerate until ready to serve. TO MAKE THE FISH
- Preheat the grill to medium-high.
- Coat the fish with the olive oil, and season with salt and pepper.
- Grill for 3 to 4 minutes per side, until the fish is opaque all the way through.
- Serve the fish hot with a couple of tablespoons of the salsa on top or on the side.
- Garnish with extra cilantro and a wedge of lime. VARIATION 1 BLACKENED MAHI MAHI: Season the mahi mahi with Blackening Spice Mix (here), and cook in a dry pan for 3 to 4 minutes per side. VARIATION 2 SEA BASS WITH MANGO SALSA: Substitute mahi mahi for sea bass if you’re interested in a flakier, more buttery white fish.
- Cook for 6 to 7 minutes per side, until opaque all the way through. PREP TIP: Buying mahi mahi frozen at the store is so convenient—it keeps really well in the freezer and can be defrosted overnight to be ready to cook for dinner the next day. If you forget to take it out of the freezer in time, you can actually defrost it even more quickly in the sink!
