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Grilled Mahi Mahi With Avocado-Chile Salsa


This salsa can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like.

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  • 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
  • 2 plum tomatoes, cut into 1/2-inch chunks
  • 1 cup minced red onion
  • 1 jalapeño pepper or serrano chile, seeded and minced
  • 1/2 cup minced fresh cilantro
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds mahi mahi, cut into 4 pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, to taste


Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

For the salsa, combine avocado, tomatoes, onion, chile, cilantro, lime juice and salt in a large, nonreactive bowl (glass, stainless steel or glazed ceramic).

Mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.

For the fish, combine olive oil, lime juice, salt and pepper. Pour over fish and marinate for 20-30 minutes.

Grill the fish for 3-4 minutes each side.

Spoon the salsa on top of the fish.

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