Comments Off on Grilled Mahimahi with Mango Salsa

Here, Mexican, Hawaiian, and Asian ingredients combine for a one-world celebration of flavor and color. The spicy-sweet salsa livens up mild mahimahi, a fish native to tropical waters. You can also serve the salsa with tortilla chips, quesadillas, or baked chicken.

Serves: 4 people 


  • 2 tablespoons freshly grated gingerroot
  • 1/2 teaspoon sesame oil
  • 1 tablespoon low-sodium soy sauce
  • Juice of 1 small lime
  • 4 mahimahi fillets 6-7 ounces each
  • 1 ripe mango, peeled and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 cup corn kernels, fresh or frozen and thawed
  • 1 small jalapeño or habanero chili, seeded and minced
  • 2-3 cloves garlic, minced
  • 3-4 green onions, diced including white parts
  • 1/4 cup diced Thai basil or cilantro
  • Juice of 1 small lime


  1. Combine gingerroot, sesame oil, soy sauce, and lime juice in a large zip-top bag. Rinse fish, pat dry, and place in bag, sealing tightly. Marinate for at least 2 hours or overnight.
  2. Combine all salsa ingredients in a medium bowl. Chill at least 1/2 hour.
  3. Preheat and clean grill (it should be very hot so the fish doesn't stick). Remove fish from marinade; pat with a paper towel to remove excess marinade.
  4. Cook fish on grill, about 2-3 minutes per side, or until internal temperature reaches 145°F. Remove fish to a serving platter and cover with salsa. Serve immediately.
  1. Thank you Delicious Living for this tasty recipe!