California Grilled Mahi Mahi Mango Salsa Plate
California coast tradition reading a fresh mahi mahi fillet rubbed in cumin and lime then grilled hard, topped with a fresh mango habanero salsa, plated with cilantro rice and grilled bell pepper for the West Coast weeknight tropical grill plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat mahi mahi dry. Dice mango into 1cm pieces. Cut bell peppers into 3cm wedges. Finely chop red onion and habanero (remove seeds for less heat). Grate garlic. Halve limes. Chop cilantro, reserving stems. Mix cumin, smoked paprika, coriander, half the garlic, 0.75 tsp salt, and pepper into a rub.
Simmer
Bring rice, water, cilantro stems, and 0.25 tsp salt to boil in medium pot over high heat 3 minutes. Reduce to low, cover tightly, cook 15 minutes until water absorbs. Fluff with fork, remove stems.
Build
Combine mango, red onion, 1 habanero (finely chopped), remaining half garlic, juice from 2 limes, cilantro, and 0.25 tsp salt. Rest 10 minutes. Brush both mahi mahi fillets with 2 tbsp oil, press rub into both sides of each fillet.
Grill
Heat large grill pan over medium-high 4 minutes. Toss bell peppers with remaining 2 tbsp oil, grill 4–5 minutes turning occasionally until charred and softened. Set aside.
Sear
Lay mahi mahi on grill pan over high heat 3 minutes per side undisturbed until deep mahogany stripes and flesh flakes easily.
Plate
Fork remaining cilantro through rice. Divide rice between two plates, lay one mahi mahi fillet over each mound, spoon mango salsa across fish, drape grilled peppers alongside, rest lime half on rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.