Grilled Mahimahi with Mango Salsa

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Grilled Mahimahi with Mango SalsaRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Dress up your grilled mahimahi with a sweet mango salsa for a healthy and palate-pleaing summer supper.

4 servings (serving size: 1 fillet and 1/2 cup salsa)


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1/4 cup light coconut milk, divided
6 tablespoons fresh lime juice (about 4 limes), divided
4 (6-ounce) mahimahi or other firm white fish fillets
1 1/2 cups diced peeled ripe mango (about 1/2 pound)
3/4 cup diced English cucumber (about 1/2 medium)
1/3 cup finely diced red bell pepper
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 teaspoon minced peeled fresh ginger
1 serrano chile, minced
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
Lime slices (optional)
Cilantro sprigs (optional)


1. Combine 3 tablespoons milk and 3 tablespoons juice in a shallow dish; add fish, turning to coat. Cover and marinate at room temperature for 15 minutes.

2. Combine remaining 1 tablespoon milk, remaining 3 tablespoons juice, mango, and next 6 ingredients (through chile) in a bowl. Add 1/4 teaspoon salt; toss well.

3. Remove fish from dish; discard marinade. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Cook fish 4 minutes on each side or until desired degree of doneness. Serve with mango salsa. Garnish with lime slices and cilantro sprigs, if desired.

Created date

November 2009

Nutritional Information

Calories 198
Fat 1.7 g
Satfat 0.6 g
Monofat 0.3 g
Polyfat 0.3 g
Protein 32.2 g
Carbohydrate 12 g
Fiber 1.6 g
Cholesterol 124 mg
Iron 2.2 mg
Sodium 507 mg
Calcium 39 mg