Best 5 Grilled Mahi Mahi With Avocado Salsa Recipes

Grilled Mahi-mahi with Avocado Salsa: A Delightful Fusion of Flavors

Experience the tantalizing harmony of flavors in grilled mahi-mahi, a succulent fish known for its mild, sweet taste, expertly paired with a vibrant avocado salsa. This delectable dish promises a culinary adventure that will leave you craving more. The avocado salsa, a vibrant symphony of creamy avocado, juicy tomatoes, crisp red onions, and zesty cilantro, adds a refreshing twist to the grilled mahi-mahi, enhancing its natural flavors. Dive into this delightful culinary creation, perfect for a light summer meal or an impressive dinner party entrée.

Here are our top 5 tried and tested recipes!

GRILLED MAHI-MAHI WITH AVOCADO-MELON SALSA

Grilled Mahi-Mahi with Avocado-Melon Salsa image

Categories Fish Onion Lime Cantaloupe Avocado Summer Grill/Barbecue Cilantro Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 small avocado, diced
1 cup 1/3-inch cubes cantaloupe
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3/4 teaspoon grated lime peel
4 6-ounce mahi-mahi fillets (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons Jamaican jerk seasoning

Steps:

Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.

GRILLED MAHI MAHI WITH AVOCADO-CHILE SALSA RECIPE - (4.3/5)

Grilled Mahi Mahi With Avocado-Chile Salsa Recipe - (4.3/5) image

Provided by courtneyj87

Number Of Ingredients 14

Ingredients

FOR THE SALSA:
1 ripe avocado, cut into 1/4- to 1/2-inch chunks
2 plum tomatoes, cut into 1/2-inch chunks
1 cup minced red onion
1 jalapeño pepper or serrano chile, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 teaspoon kosher salt
FOR THE FISH:
1 1/2 pounds mahi mahi, cut into 4 pieces
1 tablespoon extra-virgin olive oil
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, to taste

Steps:

For the salsa, combine avocado, tomatoes, onion, chile, cilantro, lime juice and salt in a large, nonreactive bowl (glass, stainless steel or glazed ceramic). Mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container. For the fish, combine olive oil, lime juice, salt and pepper. Pour over fish and marinate for 20-30 minutes. Grill the fish for 3-4 minutes each side. Spoon the salsa on top of the fish.

GRILLED MAHI MAHI WITH AVOCADO SALSA

Grilled Mahi Mahi With Avocado Salsa image

Make and share this Grilled Mahi Mahi With Avocado Salsa recipe from Food.com.

Provided by Clorissasue

Categories Mahi Mahi

Time 27m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 ripe avocado
2 roma tomatoes
1 cup minced red onion
1 jalapeno pepper, minced
1/2 cup fresh cilantro
1 lime, juice of
1/2 teaspoon kosher salt
3 lbs mahi mahi, cut into 6 pieces
1 tablespoon extra virgin olive oil
1 lime, juice of
1/2 teaspoon kosher salt

Steps:

Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
Mix together and store in fridge can be made hours before.
Meanwhile take mahi mahi and cut into strips.
Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
Grill over coals or on a grill or under broiler for 6-8 minutes per side.
Serve fish with salsa on top.

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 40

Ingredients

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus Vinaigrette, recipe follows
8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
Red Cabbage Slaw, recipe follows
Tomato and Avocado Salsa, recipe follows
Pineapple hot sauce, store bought or recipe follows, for drizzling
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 container frozen pineapple puree, thawed
2 habanero chiles, chopped
1 cup rice wine vinegar
Salt and pepper
Honey

Steps:

Preheat grill.
Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
Combine all ingredients in a blender and blend for 1 minute.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

GRILLED MAHI MAHI WITH AVOCADO-CHILE SALSA

Grilled Mahi Mahi With Avocado-Chile Salsa image

Make and share this Grilled Mahi Mahi With Avocado-Chile Salsa recipe from Food.com.

Provided by lazyme

Categories Mahi Mahi

Time 31m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 ripe avocado, cut into 1/4- to 1/2-inch chunks
2 plum tomatoes, cut into 1/2-inch chunks
1 cup minced red onion
1 jalapeno peppers or 1 serrano chili, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 teaspoon kosher salt
1 1/2 lbs mahi mahi, cut into 4 pieces
1 tablespoon extra-virgin olive oil
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper, to taste

Steps:

Combine all of the ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon.
Set aside.
You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.
In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.
Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.
Serve the fish with the salsa on top.

Nutrition Facts : Calories 288.6, Fat 12.1, SaturatedFat 1.9, Cholesterol 124.1, Sodium 739.5, Carbohydrate 13.2, Fiber 5.6, Sugar 3.6, Protein 33.5

Tips:

Choose fresh mahi-mahi: Look for fillets that are firm and have a slight sheen. Avoid any fish that is discolored or has an off odor.
Marinate the fish: Marinating the mahi-mahi in a flavorful mixture of olive oil, lemon juice, herbs, and spices will help to enhance its flavor and keep it moist during cooking.
Grill the fish over medium-high heat: This will help to create a nice crust on the outside of the fish while keeping the inside tender and juicy.
Cook the fish until it is just opaque: Overcooking mahi-mahi will make it dry and tough. The fish is done when it flakes easily with a fork.
Serve the mahi-mahi with a variety of sides: Grilled mahi-mahi pairs well with grilled vegetables, rice, or a salad.
Make the avocado salsa: Combine diced avocado, tomatoes, onions, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.

Conclusion:

Grilled mahi-mahi with avocado salsa is a delicious and healthy meal that is perfect for a summer cookout. The fish is grilled to perfection and the avocado salsa adds a refreshing and flavorful touch. This dish is sure to please everyone at your table.

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