My secret to adding more quick-cooking meals to my dinner queue might not be what you would expect. Instead of relying on prepared produce or shortcut sauces, I put 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 juicy 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.
What is Mahi-Mahi?
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.
mahi-mahi is fished from warmer ocean waters, including the coasts of Hawaii and the Gulf of Mexico. Monterey Bay Aquarium’s Seafood Watch considers mahi-mahi a “Best Choice” among sustainable seafood options.
What Is the Best Way to Prepare Mahi-Mahi?
mahi-mahi is a firm fish that can be prepared on the stovetop, under the broiler, or fried. My preferred way to prepare mahi-mahi, though, is on the grill. The flavor of the fish is mild and not fishy, making it the perfect canvas for your favorite spice rubs and seasonings. This recipe calls for an all-purpose rub made from common pantry spices that include:
- Paprika
- Ground cumin
- Garlic powder
- Onion powder
- Kosher salt
- Freshly ground black pepper
How Do You Know When Mahi-Mahi Is Done?
Fish should be cooked to an internal temperature of 145 F. You can check the temperature with an instant-read thermometer inserted into the thickest part of each fillet. Check 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.
What’s the Best Way to Serve Grilled Mahi-Mahi?
Set the table and prepare your side dishes before placing the mahi-mahi on the grill. Serve the fish immediately and top with a generous serving of the fresh mango salsa. Add a scoop of coconut rice or cauliflower rice and grilled veggies to the plate, or stuff the fish and salsa into warm corn or flour tortillas.
