Grilled Mahi Mahi with Tomato-Orange Salsa Recipe

Name: Grilled Mahi Mahi with Tomato-Orange Salsa Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium tomatoes; 1 orange; 1 Jalapeno pepper; ¼ cup red onion; 2 cloves garlic; 2 tablespoons fresh cilantro; 2 tablespoons fresh lime juice; salt and pepper; 4 mahi mahi filets; 2 tablespoons olive oil; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
4 servings
Course
Main Course
Cuisine
American

Grilled Mahi Mahi with Tomato-Orange Salsa Recipe

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

For the Salsa

2 medium tomatoes diced
1 orange peeled and diced
1 Jalapeno pepper seeded and finely diced
¼ cup red onion diced
2 cloves garlic minced
2 tablespoons fresh cilantro chipped
2 tablespoons fresh lime juice
salt and pepper to taste

For the Mahi Mahi

4 mahi mahi filets 6 oz each
2 tablespoons olive oil to coat the fish
salt and pepper to taste

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Instructions

For the Salsa:

In a medium-sized bowl, combine diced tomatoes, diced orange, diced jalapeno pepper, diced red onion, minced garlic, and chopped cilantro.
Add fresh lime juice and season with salt and pepper to taste.
Mix well, and let the salsa sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
Before serving, taste and adjust the seasoning as needed.
Serve chilled or at room temperature.

For the Mahi Mahi:

Coat the fish filets with oil and season with salt and pepper, to taste.
Grill the fish until seared on each side.
Serve the fish with the tomato-orange salsa.

Notes

Tomato Orange Salsa is a delicious and refreshing salsa that pairs perfectly with grilled fish, such as mahi mahi. The recipe is easy to make and can be prepared in advance.
This salsa is a perfect balance of sweet and sour, with a little bit of heat. The orange and tomato flavors complement each other nicely and the jalapeño adds a nice kick to it. The salsa can be made ahead of time and it will keep in the refrigerator for up to 2 days.
It's important to keep an eye on the fish while grilling and not to overcook it. Overcooking will make the fish dry and rubbery. A good way to check if the fish is cooked is by using a thermometer, it should reach an internal temperature of 145°F.