Mahi Mahi’s firm texture makes it an ideal fish for grilling without fear of falling apart. With the ease of Broil King’s Perfect Steak Spice, plus a sweet and vibrant mango salsa, this recipe makes for a stress-free and satiating summer meal. Pair with your choice of vegetable or starch.
INGREDIENTS
- 1 mango, small diced
- 1 medium tomato, small diced
- 1 jalapeno, seeded and minced
- ½ red bell pepper, small diced
- ½ red onion, small diced
- juice of ½ lime
- a handful of cilantro, roughly chopped
- olive oil, to taste
- kosher salt and pepper, to taste
- 1 lb. (about 4 fillets) Mahi Mahi
- 2 tsp. Broil King’s Perfect Steak Spice Rub, enough to sprinkle generously on both sides of each fillet
- neutral cooking oil with a high smoke point, like rice bran, canola or grapeseed
Serve with
- Chimichurri
- Salad
- Rice and Green Veg
DIRECTIONS
- In a medium-sized bowl, combine ingredients from mango to cilantro. Add olive oil, salt and pepper to taste.
- Preheat grill to medium-high heat.
- On a cutting board, season Mahi Mahi fillets with Broil King’s Perfect Steak Spice Rub, enough to sprinkle generously on both sides of each fillet.
- Season grids with a high smoke point oil using Broil King’s basting brush.
- Grill Mahi Mahi using the Perfect Grill Marks method, about 2 – 2 ½ minutes per flip for a total of 8-10 minutes. You want a seared outside with the centre still pink.
- Transfer grilled Mahi Mahi onto a serving platter, dress with mango salsa, and serve immediately.
Enjoy!
Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman
