Pan-grilled Mahi-mahi with Indian Mango Salsa

Fresh fish and fresh salsa are a match made in beach heaven.

January 2012 (web-exclusive) | By
Pan-grilled Mahi-mahi with Indian Mango Salsa
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at a glance Main Ingredient

Fish and Seafood


Main Dishes

Preparation Time


Date Published

January 2012 (web-exclusive)

Fresh fish and fresh salsa are a match made in beach heaven.

Serves 2 to 3  Prep Time 5 minutes  Cooking Time 7 minutes

2 (about 200 grams)  mahi-mahi or tanigue steaks
salt and pepper to taste
2 tablespoons oil for pan-frying

For the Indian Mango Salsa
1 Indian green mango, cubed
4 strawberries, diced
half a medium onion, finely chopped
       (Click to see How to Finely Chop an Onion)
1/8 teaspoon sugar
1/2 teaspoon fish sauce (patis)
1 piece coriander root, finely chopped

Season fish with salt and pepper. Set aside.

2  Heat half of the oil in a grill pan. Grill fish over medium heat, about 2 to 3 minutes per side. Be careful not to overcook fish to keep them moist. Repeat with remaining fish.

Make the salsa: In a bowl, mix mango, strawberries, onion, sugar, fish sauce, and coriander.  Set aside.

  To assemble, top fish with salsa. Serve immediately.

Fish-cooking tip:  Test fish for doneness by piercing the thickest part with a fork and twisting it.  If it easily flakes, then it's done.

Shopping tip:  No mahi-mahi? It's also called "dorado."


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