This flaky melt-in-your-mouth Mahi Mahi will liven up your weekly dinner menu.

The grilled mango is the perfect complement to the cilantro and jalapeno. You get sweet, spicy and savory all in one. Enjoy this delightful fish recipe out back with the breeze in your hair and you’ll swear you were in Baja. Seconds anyone?

Top tips for prepping ahead: (on your food prep day or the night before)

Pre-chopping, cutting or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights. We know, we know, we’re always talking about meal prep, but it truly is the holy grail to healthy eating! 

  • Chop your onion, jalapeño and garlic (if you’re using fresh)
  • Wash and pick your cilantro leaves from the stem

Some ways to “reinvent” your leftover Grilled Mango and Mahi Mahi:  

  • Quesadillas topped with fresh pico de gallo 
  • Taco style: Wrapped in a warm Whole-Grain Corn Tortilla
  • In a grilled wrap with fresh spinach
  • Buddha bowls: In a bowl with a small amount of wilted spinach, sautéed veggies, rice, beans, and avocado 
  • On a bed of greens
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Print Recipe
Grilled Mango and Mahi Mahi
This flaky melt-in-your-mouth Mahi Mahi will liven up your weekly dinner menu. The grilled mango is the perfect complement to the cilantro and jalapeno. You get sweet, spicy and savory all in one. Enjoy this delightful fish recipe out back with the breeze in your hair and you'll swear you were in Baja. Seconds anyone?
Prep Time 5
Cook Time 15
Servings
Ingredients
Guacamole:
Prep Time 5
Cook Time 15
Servings
Ingredients
Guacamole:
Instructions
Guacamole:
  1. Scoop out avocado into a medium bowl, mash and add cilantro, onion, lime juice, salt, pepper and jalapeño. Set aside.
Fish:
  1. Heat 1/2 tablespoon of butter in pan over medium heat. When butter has melted, add jalapeño, minced garlic and cilantro leaves. Sauté for 3 minutes, stirring frequently, until cilantro wilts and garlic starts to brown.
  2. Lay fish directly on top of sautéed cilantro and garlic. Squeeze half a lime over the fish. Cook 7 minutes and flip.
  3. Squeeze other half of lime on top of fish and allow fish to cook until it begins to flake and appears white (not pink or raw) inside, approximately 5-7 minutes depending on thickness of the fish.
  4. In the meantime, grill mango on griddle top or grill until warm and slightly charred, about 2-4 minutes on each side.
  5. Remove fish from pan. Top with grilled mango and guacamole. Serve with your choice of side (pairs nicely with wild rice or farro).
Recipe Notes

Always check for FfL-friendly ingredients.

We recommend wild-caught fish and organic ingredients when feasible.

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