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Grilled Mahi Mahi Recipe
Grilled Mahi Mahi Recipe photo by Taste of Home

Grilled Mahi Mahi Recipe

Read Reviews (7)
5 7
Publisher Photo
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.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 8 servings

Ingredients

  • 3/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons sherry or pineapple juice
  • 2 garlic cloves
  • 8 mahi mahi fillets (6 ounces each)
  • TROPICAL FRUIT SALSA:
  • 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

Directions

  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.
Originally published as Grilled Mahi Mahi in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p228

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

Reviews for Grilled Mahi Mahi(7)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 4, 2013

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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Aug. 5, 2010

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

MY REVIEW
Reviewed Aug. 1, 2010

Delicious

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