Grilled Mahi Mahi Summer Salsa (Print Version)
Tender mahi mahi pairs with summer squash salsa for a fresh, vibrant meal with citrus notes.
# Ingredients:
→ Mahi Mahi
01 -
4 mahi mahi fillets
02 -
2 tablespoons olive oil
03 -
2 tablespoons freshly squeezed lemon juice
04 -
1 teaspoon kosher salt
05 -
1 teaspoon freshly ground black pepper
→ Summer Squash Salsa
06 -
1 cup diced zucchini
07 -
1 cup diced yellow squash
08 -
1/2 cup finely chopped red onion
09 -
1 cup halved cherry tomatoes
10 -
1/4 cup chopped fresh cilantro
11 -
1 tablespoon freshly squeezed lime juice
→ Optional Add-ons
12 -
1 tablespoon finely diced jalapeño
13 -
1 avocado, diced
# Instructions:
01 -
Gently pat the mahi mahi fillets dry using a paper towel to remove excess moisture.
02 -
Whisk olive oil, lemon juice, kosher salt, and ground black pepper in a small bowl. Evenly brush this mixture over both sides of the fillets.
03 -
Set grill to medium-high heat (about 400°F). Place fish onto the grill and cook for 4 to 5 minutes per side, until opaque and easily flaked with a fork.
04 -
Combine diced zucchini, yellow squash, red onion, halved cherry tomatoes, and chopped cilantro in a medium mixing bowl. Drizzle with freshly squeezed lime juice and gently toss to combine.
05 -
Taste salsa and adjust seasoning if necessary. Incorporate diced jalapeño for heat if desired. Arrange grilled fish on plates and generously top with summer squash salsa. Garnish with diced avocado if using.
# Notes:
01 -
For best results, lightly oil the grill grates before placing the fish to prevent sticking.