Grilled Mahi Mahi with Tropical Mango Salsa

Grilled Mahi Mahi with Tropical Mango Salsa, a perfect dish for pescatarians seeking a fresh, American-inspired meal. This recipe features succulent mahi mahi fillets marinated in teriyaki sauce, grilled on a cedar plank for a smoky finish, and topped with a zesty mango salsa. Ideal for summer barbecues, it pairs beautifully with rice pilaf or noodles. With its rich taste and nutritional benefits, this dish is a must-try! Access this recipe and more on easyChef Pro, where you can create a convenient shopping list for the best cost per serving. Get cooking today!

Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 20 minutes

Overview

This delightful dish features mahi mahi fillets marinated in teriyaki sauce and grilled on a cedar plank, imparting a rich, smoky flavor. Topped with a vibrant mango salsa, this recipe offers a perfect balance of sweet, spicy, and savory notes. Ideal for a summer barbecue, it pairs wonderfully with rice pilaf or simple noodles.

Diet Type

Pescatarian

Allergies

Fish, Soy

Cuisine

American

Ingredients

• 1 Cedar plank
• 6 5 Ounces (oz) mahi mahi fillets, marinated
• 1 Cup bottled teriyaki sauce
• 2 Whole mangos, diced
• 0.5 Whole red bell pepper, diced
• 4 Whole green onions, minced
• 1 Whole jalapeño pepper, minced
• 1 Tablespoon (tbsp) fresh cilantro, minced
• 1 Teaspoon (tsp) fresh lime juice
• 0.5 Teaspoon (tsp) garlic powder
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 2 Teaspoons (tsp) olive oil
• 1 Teaspoon (tsp) lemon juice
• 1 Teaspoon (tsp) chipotle seasoning
• 1 Teaspoon (tsp) red pepper flakes
• 1 Teaspoon (tsp) hot-pepper sauce

Steps

1. Soak the cedar plank in water for at least 2 hours, or longer if possible.
2. Place the mahi mahi fillets in a shallow dish and coat them with the teriyaki sauce. Cover and marinate in the refrigerator for at least 1 hour.
3. In a medium bowl, combine the diced mangos, red bell pepper, green onions, jalapeño, and cilantro. Season with lime juice, garlic powder, salt, and pepper. Stir until well combined, then cover and refrigerate until serving.
4. Prepare an outdoor grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill.
5. Drizzle olive oil and lemon juice over the marinated fish fillets. Season with chipotle seasoning, red pepper flakes, and hot-pepper sauce.
6. Remove the cedar plank from the water and place the seasoned fillets on it.
7. Place the plank with fish on the preheated grill over direct heat. Cover and cook for 10 minutes.
8. Move the plank with fish over to indirect heat (the cooler part of the grill); cover and cook until the fish is easily flaked with a fork, about 10 more minutes.
9. Serve the fish hot, topped with the prepared mango salsa.

Enjoy this flavorful and aromatic dish that brings a taste of summer to your table!