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Grilled Mahi-Mahi with Peach and Pink Grapefruit Salsa

Mahi-Mahi, the fish so nice they named it twice. I love mahi, it reminds me of Hawaii, which is where I first tried this amazing fish. It's something I like to cook as often as I can. There's so much you can do with it. My favourite thing is to grill it and pop fruit salsa over top of it. It's a simple and classic. Which is the perfect way to cook and serve fish.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 or 5 fillets of Mahi-Mahi skinless

For the Marinade:

  • 1/4 cup grapefruit juice
  • 1/4 lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons brown sugar
  • Salt and Pepper to taste

For the Peach and Pink Grapefruit Salsa:

  • 2 peaches pitted, sliced and cubed
  • 1 pink grapefruit divided, one half will get sectioned and cut up into the salsa, the other half will get juiced into the salsa
  • 1 shallot diced
  • Salt and Pepper to taste
  • Cilantro or Mint for taste or just as a garnish

Instructions

For the Marinade:

  • Mix your marinade in a bowl. Whisk it really well.
  • In a shallow dish place the fillets, then pour the marinade over top of the fish. Swish it around a bit. Then cover the dish and set in the fridge for about an hour, no more than two.
  • While the fish is marinating you can make your salsa.

For the Peach and Pink Grapefruit Salsa:

  • Cut up all peaches and chop them into small chunks. I leave the skins on because I like the look of it, and I also love the nutrients in the skin.
  • Section half your grapefruit, then cut or tear the sections into smaller pieces.
  • Dice your shallot.
  • Now mix all of those things in a serving bowl, give it a good stir, then squeeze the other half of the grapefruit over top. Mix again.
  • Add the salt and pepper to taste. I don't use pepper, I don't like the taste of it. Mix the ingredients well. Cover and pop in the fridge till ready to use. Remember not to make this too far in advance. The grapefruit juice will break down the fruit too much. It's best to make that day.

Cooking the Mahi-Mahi:

  • Now remove the mahi-mahi from the fridge. Drain off the marinade.
  • Preheat your grill and allow the fish to set on the counter to warm up a bit while the grill preheats.
  • You can pour some olive oil over your fish, or spray it with non stick spray.
  • Pop those pieces of mahi-mahi on the grill over medium heat and close the lid. Allow to cook for about 3 to 4 minutes.
  • Lift the lid, flip the fish over, pop the lid back down, and cook for about 3 to 4 minutes on that side.
  • Remove from the grill.

Putting it all together:

  • Now plate each fillet and then spoon over the salsa. Add fresh cilantro or mint at this point. Any sooner and it will overpower the dish.
  • Enjoy with a big old summery bbq smile!

Notes

I used Alaea Salt for this dish. It's Hawaiian Sea Salt and it's wonderful. You can use regular sea salt if you don't have access to Alaea.
You can use plain Peach Salsa if you like. Or you could swap out the peaches for mango. Use your imagination.
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