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Grilled Mahi Mahi with Tomato-Orange Salsa Recipe

Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


For the Salsa

  • 2 large navel oranges peeled, segments removed, chopped
  • 3 large on-the-vine tomatoes chopped
  • 1 small onion chopped
  • 1 batch cilantro stems included, chopped
  • 2 jalapeño peppers chopped
  • drizzle olive oil extra virgin
  • salt to taste

For the Mahi Mahi

  • 4 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • 1 jalapeño finely minced
  • 3 cloves garlic finely minced
  • 1 handful cilantro chopped
  • 4 tablespoons olive oil extra virgin
  • salt and pepper to taste
  • 24 ounces Mahi Mahi steaks or substitute tuna or swordfish


For the Salsa:

  • Combine all of the above ingredients and reserve.

For the Mahi Mahi:

  • Thoroughly whisk all of the above ingredients, (except the fish) in a bowl. Pour the mixture into a large zip-loc bag with the fish and marinate for no more than 30 minutes. Remove the fish and drain off any of the marinade. Reserve the remaining marinade.
  • Grill or broil the fish until seared on each side. Drizzle some of the reserved marinade on the fish while cooking. Discard any marinade leftover that has not been cooked.
  • Serve the fish with the tomato-orange salsa.