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Grilled Mahi Mahi Recipe

Grilled Mahi Mahi Recipe

Instead of grilling out the usual hamburgers or chicken breasts, prepare this mahi mahi from our Test Kitchen and reel in raves!
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min. YIELD:8 servings


  • 3/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons sherry or DOLE® Canned 100% Pineapple Juice
  • 2 garlic cloves
  • 8 mahi mahi fillets (6 ounces each)
  • 1 medium mango, peeled and diced
  • 1 cup chopped seeded peeled papaya
  • 3/4 cup chopped green pepper
  • 1/2 cup cubed fresh pineapple
  • 1/2 medium red onion, chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup minced fresh mint
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon crushed red pepper flakes


  • 1. In a large resealable plastic bag, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Seal bag and turn to coat; refrigerate for 30 minutes.
  • 2. Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving.
  • 3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mahi mahi, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Reviews for Grilled Mahi Mahi

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Reviewed Aug. 10, 2014

"This is a healthy delicious meal for the summer with the added bonus of not having to use the oven in August! I serve it with an almond coconut rice in the side."

Reviewed Jun. 4, 2013

"Tropical Fruit Salsa got a little pricey with all the ingredients but was delicious."

Reviewed May. 6, 2013

"DELICIOUS! Very easy to make. I doubled up my mango because I did not have any papaya. I used canned pineapple. I will try to use the fresh one next time although we like the salsa. I boiled the marinade then used it to blanch some fresh spinach which I used as bed for the grilled Mahi mahi. Thank you for sharing."

Reviewed Aug. 19, 2011

"This was the perfect combination of sweet and spicy. If you want an even quicker recipe use canned Dole tropical fruit."

Reviewed Aug. 5, 2010

"We just love this recipe- I make it with Sherry. Even my 3 & 6 year olds love it!"

Reviewed Aug. 1, 2010


Reviewed Mar. 23, 2010

"Great recipe! Couldn't find a papaya anywhere so I tried Craisins instead turned out great, but I will definitely try it again with the correct ingredients."

Reviewed Jul. 24, 2009

"sauteed this delicious meal on the stovetop(after marinating the fish). And I used a can of tropical fruit(drained), put it in the lemon & lime juices"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.