Grilled mahi-mahi is secret to speedy weeknight meals
My secret to adding more quick-cooking meals to my dinner queue is putting fish — specifically mahi-mahi — front and center. Here, mahi-mahi fillets are rubbed with a simple spice mixture, then cooked hot and fast on the grill and served with a fresh mango salsa. The tender and moist fish takes extremely well to grilling, which adds a layer of smoky flavor, while keeping the recipe simple and straightforward.
Mahi-mahi is a firm white fish. I like to think of it as the chicken breast of the ocean. Like its poultry counterpart, mahi-mahi is lean, quick-cooking and can be seasoned many ways. Since this fish is lean, it doesn’t have the fishy flavor of fattier fish.
Monterey Bay Aquarium’s Seafood Watch considers mahi-mahi a “Best Choice” among sustainable seafood options. Fish should
GRILLED MAHI-MAHI WITH MANGO SALSA
be cooked to an internal temperature of 145 degrees. You can check the temperature with an instant-read thermometer inserted into the thickest part of each fillet. Check
Makes: 4 servings
1 teaspoons kosher salt, divided
1 teaspoon paprika teaspoon ground cumin teaspoon garlic powder teaspoon onion powder teaspoon freshly ground black pepper
4 (5- to 7-ounce) mahi-mahi fillets, thawed if frozen
1 tablespoon olive oil, plus more for the grill 1 large, ripe mango (about 1 pound) medium orange or red bell pepper small red onion small jalapeno pepper
1 medium lime
8 sprigs fresh cilantro
1. Place 1 teaspoon of kosher salt, 1 teaspoon paprika, teaspoon ground cumin, teaspoon garlic powder, teaspoon onion powder and teaspoon black pepper in a small bowl and stir to combine.
2. Line a baking sheet with aluminum foil. Pat 4 mahi-mahi fillets dry with paper towels and place on the baking sheet. Rub the fillets with 1 tablespoon olive oil and season all over with the spice mixture. Let sit for 15 to 20 minutes while you prepare the mango salsa.
early to avoid over-cooking. You can also tell the fish is done when the interior of the fish transitions from translucent to opaque, and it flakes easily with a fork.
Meanwhile, heat an outdoor grill for medium, direct heat.
3. Prepare the following, adding each to the same medium bowl as you complete it: Peel, pit and finely dice 1 large mango (about 1 cups). Finely dice medium orange or red bell pepper (about cup) and small red onion (about cup). Remove the seeds and membranes from small jalapeno pepper (leave seeds and membranes intact for a spicier salsa), then mince (about 1 tablespoon). Finely grate the zest of 1 medium lime (about 1 tablespoon), then juice the lime until you have 2 tablespoons. Finely chop 8 fresh cilantro sprigs until you have 2 tablespoons. Add the remaining teaspoon kosher salt and stir to combine.
4. Scrape the grill grates clean if needed.
Oil the grill grates with a folded paper towel dipped in olive oil. Place the fish on the grill grates. Cover and grill until the bottoms turn opaque and a flat spatula can slide underneath the fish with little resistance, 2 to 3 minutes. Flip the fish, cover and grill until almost completely opaque and the thickest part registers at least 145 degrees, 2 to 3 minutes more. Remove and discard the foil on the baking sheet. Place the cooked fish on the now-clean baking sheet. Serve with the mango salsa.