Habanero Mango Salsa with Grilled Fish
Habanero Mango Salsa with Grilled Fish
Ingredients
For the Habanero Mango Salsa
- 1 mango, ripe, peeled, and diced into 1/4 inch pieces
- 1 habanero pepper, finely minced (remove seeds and membranes for less heat)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Grilled Fish
- 4 Mahi-Mahi fillets, 4-ounce fillets, about 1 inch thick
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- 1
Prepare the Habanero Mango Salsa: In a medium bowl, combine the diced mango, minced habanero pepper, finely diced red onion, and chopped fresh cilantro. Add the fresh lime juice and salt. Gently stir to combine all ingredients. Set aside to allow flavors to meld while you prepare the fish.
⏱️ 15 min - 2
Prepare the fish: Pat the Mahi-Mahi fillets dry with paper towels. This helps ensure a good sear. In a small bowl, combine the olive oil, salt, black pepper, smoked paprika, and garlic powder. Brush both sides of each fish fillet evenly with the seasoned oil mixture.
⏱️ 5 min - 3
Preheat your grill or grill pan to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
⏱️ 5 min•🌡️ 400°F - 4
Grill the fish: Place the seasoned Mahi-Mahi fillets on the hot grill. Cook for 3 to 6 minutes per side, depending on the thickness of the fillets, until the fish is opaque throughout and flakes easily with a fork. For a 1-inch thick fillet, aim for about 4 minutes per side.
⏱️ 8 min•🌡️ 400°F - 5
Serve: Carefully transfer the grilled fish fillets to serving plates. Spoon a generous amount of the Habanero Mango Salsa over each fillet. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Habanero Mango Salsa with Grilled Fish
Ingredients
For the Habanero Mango Salsa
- 1 mango, ripe, peeled, and diced into 1/4 inch pieces
- 1 habanero pepper, finely minced (remove seeds and membranes for less heat)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Grilled Fish
- 4 Mahi-Mahi fillets, 4-ounce fillets, about 1 inch thick
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- 1
Prepare the Habanero Mango Salsa: In a medium bowl, combine the diced mango, minced habanero pepper, finely diced red onion, and chopped fresh cilantro. Add the fresh lime juice and salt. Gently stir to combine all ingredients. Set aside to allow flavors to meld while you prepare the fish.
⏱️ 15 min - 2
Prepare the fish: Pat the Mahi-Mahi fillets dry with paper towels. This helps ensure a good sear. In a small bowl, combine the olive oil, salt, black pepper, smoked paprika, and garlic powder. Brush both sides of each fish fillet evenly with the seasoned oil mixture.
⏱️ 5 min - 3
Preheat your grill or grill pan to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
⏱️ 5 min•🌡️ 400°F - 4
Grill the fish: Place the seasoned Mahi-Mahi fillets on the hot grill. Cook for 3 to 6 minutes per side, depending on the thickness of the fillets, until the fish is opaque throughout and flakes easily with a fork. For a 1-inch thick fillet, aim for about 4 minutes per side.
⏱️ 8 min•🌡️ 400°F - 5
Serve: Carefully transfer the grilled fish fillets to serving plates. Spoon a generous amount of the Habanero Mango Salsa over each fillet. Serve immediately.
⏱️ 2 min