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  7. Grilled Mahi Mahi with Mango Salsa
Grilled Mahi Mahi with Mango Salsa

Grilled Mahi Mahi with Mango Salsa

Flaky grilled mahi mahi topped with a fresh tropical mango and avocado salsa. Light summer dinner.

fish
dinner
easy
Jump to Instructions ↓
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Prep15 min
Cook8 min
Protein34g
Calories340
Carbs22g
Fat14g

Per serving Β· Adjust servings below to scale ingredients

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πŸ₯—Ingredients

4 servings

Fish

  • 4 mahi mahi fillets (150g each)
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper
  • Lime juice

Mango Salsa

  • 1 mango, diced
  • 1 avocado, diced
  • Β½ red onion, diced fine
  • 1 jalapeΓ±o, minced
  • Large handful cilantro
  • Juice of 2 limes
  • Salt

Serving

  • Coconut rice or mixed greens

πŸ‘¨β€πŸ³Instructions

  1. 1

    Season fish with oil, cumin, paprika, salt, pepper, and lime juice.

  2. 2

    Make mango salsa: gently combine all salsa ingredients.

  3. 3

    Grill fish over medium-high heat 3-4 minutes per side.

  4. 4

    Fish is done when it flakes easily.

  5. 5

    Top with mango salsa and serve with coconut rice.

πŸ“ŠNutrition per serving

Values are per 1 serving and stay fixed regardless of the servings adjuster above β€” use the adjuster to scale ingredients only.

Calories340
Protein34g
Carbs22g
Fat14g
Fiber5g

πŸ’ͺProtein & Nutrition Breakdown

Fish is an exceptionally lean protein source rich in omega-3 fatty acids, which play a role in reducing exercise-induced inflammation and supporting recovery. It digests quickly, making it an excellent choice around workouts. Each serving of Grilled Mahi Mahi with Mango Salsa delivers 34g of protein at 340 calories β€” that's 10 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 40% of total calories in this dish. The 22g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 14g of fat primarily comes from the cooking method and protein source itself, keeping the overall calorie density low. At 5g of dietary fiber per serving, this recipe also supports gut health and helps sustain fullness between meals.

πŸ₯‘Meal Prep & Storage

Grilled Mahi Mahi with Mango Salsa is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 34g of protein and 340 calories β€” ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Grilled Mahi Mahi with Mango Salsa also freezes well β€” portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 34g-protein meals ready throughout the week with zero daily effort.

πŸ’‘ Tips & Notes

  • β€’Oil the grill well to prevent sticking.
  • β€’Don't flip too early.

Variations

  • β†’Use salmon or swordfish.
  • β†’Add pineapple to the salsa.
  • β†’Serve as tacos.

Frequently Asked Questions

Can I make Grilled Mahi Mahi with Mango Salsa ahead of time?

Season and dry-brine the steak in the fridge (uncovered on a rack) up to 24 hours ahead for better crust. Sear and rest just before serving β€” steak reheats poorly.

How can I adjust the spice level?

For milder: reduce or omit the chili/hot pepper. For spicier: add more chili flakes, hot sauce, or fresh chilies. Start mild β€” you can always add heat but can't take it away.

Can I make this without a grill?

Absolutely. A cast-iron skillet or grill pan on the stovetop over high heat gives excellent results. You can also use the broiler setting in your oven β€” place food 10-15cm from the element.

high protein

Recipe by

BoBo Chef

Fitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.

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