Grilled Mahimahi with Mango Salsa

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.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Fat: 1.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 32.2g
  • Carbohydrate: 12g
  • Fiber: 1.6g
  • Cholesterol: 124mg
  • Iron: 2.2mg
  • Sodium: 507mg
  • Calcium: 39mg

Ingredients

  • 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)

Preparation

  1. 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. 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. 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.
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