What type of fish works best for this recipe?

Great fish for grilling are salmon, tuna, swordfish, mahi-mahi, halibut, and tilapia. They have firm flesh that grills well and tastes great with mango salsa. Choose fish that's firm and smells fresh, whether it's fresh or top-quality frozen.

How long should I marinate the fish?

Marinate fish for 30 minutes to an hour. Longer marinating can "cook" the fish, changing its texture. Always dry the fish before grilling for a good sear.

Can I make the mango salsa ahead of time?

Yes! Letting the mango salsa chill in the fridge for 30 minutes enhances the flavors. You can keep it in an airtight container in the fridge for up to 5 days.

How do I know when the fish is fully cooked?

The fish is cooked when it flakes with a fork or reaches 145°F. Cook for 4-5 minutes per half-inch, flipping once. Fish will continue to cook a bit after being removed from heat.

Can I use frozen fish for this recipe?

Absolutely! Frozen fish is a great choice. It's frozen quickly after catching, keeping it fresh and nutritious. Just thaw it in the fridge overnight before grilling.

How can I adjust the spiciness of the mango salsa?

Adjust the heat by changing the jalapeño amount. For less heat, remove seeds and membranes or skip it. For more heat, use hotter peppers or add cayenne pepper.

What are the best side dishes to serve with Mango Salsa Grilled Fish?

Good sides include a crisp green salad, coconut rice, grilled veggies, quinoa, or roasted sweet potato wedges. Choose light, refreshing sides that complement the fish.

How long can I store leftover grilled fish?

Keep the fish in an airtight container in the fridge for 3-4 days. Reheat gently, like in a 275°F oven with a splash of water or broth, covered with foil, to avoid drying out.

Mango Salsa Grilled Fish: Perfect Easy 15-Minute Recipe

Description

A vibrant summer dish featuring perfectly grilled fish topped with fresh tropical mango salsa. This healthy seafood recipe combines smoky grilled flavors with the bright, zesty notes of ripe mangoes, creating a restaurant-quality meal that’s perfect for outdoor entertaining and warm-weather dining.

Ingredients

Scale

4 fish fillets (6 oz each) – tilapia, mahi-mahi, or halibut

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large ripe mango, diced

2 small tomatoes, finely chopped

1/2 red bell pepper, diced

1/2 small red onion, minced

2 scallions, thinly sliced

1/4 cup fresh cilantro, chopped

1 tablespoon fresh lime juice

Kosher salt and pepper to taste

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Instructions

1. Pat fish fillets dry and brush both sides with olive oil

2. Mix cumin, garlic powder, paprika, salt, and pepper in a small bowl

3. Season fish fillets evenly with spice mixture and let marinate for 30 minutes

4. Meanwhile, prepare mango salsa by combining diced mango, tomatoes, bell pepper, red onion, scallions, and cilantro in a bowl

5. Add lime juice to salsa and season with salt and pepper, then refrigerate for 30 minutes

6. Preheat grill to medium-high heat (400-450°F) and oil the grates

7. Grill fish for 4-5 minutes per side, depending on thickness, until internal temperature reaches 145°F

8. Let fish rest for 2 minutes, then top each fillet with fresh mango salsa

9. Serve immediately with your choice of sides

Notes

For best results, choose firm fish that won’t fall apart on the grill

Mango salsa can be made up to 24 hours in advance

Fish will continue cooking slightly after removal from grill

Leftover fish stores in refrigerator for 3-4 days

Prep Time: 20
Cook Time: 15
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1
Calories: 285
Sugar: 12g
Sodium: 320mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 38g
Cholesterol: 75mg