Grilled Mahi-Mahi with Mango Sauce

Grilled mahi-mahi is basted with a sweet-tart sauce of grilled tomatoes, mango, orange juice, and herbs. The fish is wonderful served on a bed of Mango Shrimp Salsa.

Country of Origin
South America
Preparation time

Mango Sauce
2 Roma (plum) tomatoes
1/2 large mango, chopped
1/2 onion, diced
1/2 small jalapeño chile, seeded and diced
1/2 tsp. minced garlic
2/3 cup fresh orange juice
2 1/2 tbsp. cider vinegar
1/4 cup packed dark brown sugar
1 tbsp. Dijon mustard
2 tsp. kosher salt
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper

4 mahi-mahi or other firm white fish fillets (6 oz. each)
1/2 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper


1. Make the mango sauce: Preheat a grill or grill pan to high. Grill tomatoes on all sides until charred.

2. In a medium saucepan, combine tomatoes with remaining sauce ingredients. Bring to simmer over low heat and cook until thickened, about 15 minutes. Transfer to a blender and puree until smooth.

3. Make the mahi-mahi: Coat fish with oil and season with salt and pepper. Oil grill grids or pan, and grill fish on one side for 3 minutes, or until lightly browned. Turn, baste with mango sauce, and cook for 2 to 3 minutes, or until opaque throughout. Brush fillets with remaining sauce and serve.