Ingredients:

  • 4 (6-ounce/170g) mahi mahi fillets, skin off
  • 2 tablespoons/30ml olive oil
  • 1 tablespoon/15ml lime juice, freshly squeezed
  • 1 teaspoon/5g ground cumin
  • 1 teaspoon/5g smoked paprika
  • 1/2 teaspoon/2.5g garlic powder
  • 1/4 teaspoon/1.25g cayenne pepper (optional)
  • 1/2 teaspoon/2.5g sea salt
  • 1/4 teaspoon/1.25g black pepper
  • 1 ripe mango, peeled, seeded, and diced
  • 1/2 red bell pepper, finely diced
  • 1/4 red onion, finely diced
  • 1/4 cup/15g fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons/30ml lime juice, freshly squeezed
  • 1 tablespoon/15ml olive oil
  • Pinch of sea salt
  • Pinch of black pepper

Instructions:

  1. In a small bowl, whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
  2. Place the mahi mahi fillets in a shallow dish and pour the marinade over them. Turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
  3. While the fish is marinating, combine mango, red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, olive oil, salt, and pepper in a medium bowl. Toss gently to combine.
  4. Preheat your grill to medium-high heat (about 375-450°F/190-230°C). Clean the grill grates with a grill brush.
  5. Remove the mahi mahi fillets from the marinade and discard the marinade. Place the fillets on the hot grill grates.
  6. Grill for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Remove the mahi mahi from the grill and let it rest for a couple of minutes. Top each fillet with a generous spoonful of mango salsa. Serve immediately.