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This Citrus Mahi Mahi with Avocado Salsa is such a great light and healthy Summer dish! The creamy avocado, fresh orange juice, and delicious smoky grilled fish is such a flavorful combination. I can’t wait to make this again and again.
Citrus Mahi Mahi with Avocado Salsa
I am always looking for quick and simple meals, and this Citrus Mahi Mahi with Avocado Salsa is just that! It takes 30 minutes to prepare, and is loaded with delicious bright flavors! The perfect tropical flavors for warm Summer days!
Mahi Mahi is one of my favorite light fishes to make. It is closest in terms of white fishes to swordfish, but a bit more mild. It’s flakey, light, and delicious! This dish uses a simple spice blend and a few other ingredients for a quick refreshing marinade that can be adjusted based on your spice preference!
Let’s Talk Ingredients
Here is an overview of what you need to make this mahi mahi recipe! For the full recipe, keep scrolling.
- Mahi Mahi
- Red Onion
- Cherry Tomatoes
- Mango (or Pineapple)
- Citrus: Lime, Orange and Lime
Fish: If you are having trouble finding fresh mahi mahi, feel free to substitute it for another white fish.
Mango: Can’t find ripe mango? Sub pineapple!
Cilantro: Don’t like cilantro? Don’t use it!
How to Make a Mahi Mahi Marinade
It’s a pretty simple marinade, and so delicious!
- In a large shallow bowl mix together the fish spices and rub over fish.
- Pour olive oil and orange juice over the fish and rub lightly until coated.
- Cover and place in the fridge to marinate for at least 30 minutes or up to 2 hours.
How do I know if my fish is done?
Your Mahi Mahi recipe will be done when it’s opaque, flakey, and with an internal temperature of 160˚F.
How to Serve It
The Mahi Mahi is grilled up, and served with the most refreshing avocado salsa. It really makes this dish! Serve the fish and the salsa over bed of peppery arugula.
If you like this fish recipe, check out these others:
- Cajun Blackened Fish
- One Pan Moroccan Fish
- Mahi Mahi Tacos with Tropical Salsa
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
Citrus Mahi Mahi with Avocado Salsa
For the Fish:
- 4 pieces Mahi Mahi fish
- 1 tablespoon extra-virgin olive oil
- 1/4 cup fresh orange juice
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional
- 1/4 teaspoon black pepper
For the Avocado Salsa:
- 1 large ripe avocado or two small, diced
- 1/3 cup diced red onion
- 1/2 cup diced cherry tomatoes
- 1 orange segmented and diced
- 1/3 cup diced mango or pineapple
- 2 teaspoons lime juice
- 1 tablespoon fresh squeezed orange juice
- 1 large bunch fresh cilantro roughly chopped
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon black pepper more to taste
- 1/8 teaspoon cayenne pepper opti0nal
- 1 lime sliced into wedges for serving
- 1 cup arugula
- Drizzle of olive oil
- Salt and pepper to taste
- In a large shallow bowl mix together the fish spices and rub over fish. Pour olive oil and orange juice over the fish and rub lightly until coated. Cover and place in the fridge to marinate for at least 30 minutes or up to 2 hours.
- In a medium mixing bowl, combine all ingredients for the avocado salsa. Mix well and set aside. Taste and adjust seasoning as desired.
- Oil your grill grates or your grill pan and place on the stove over high heat. Once hot, cook fish over medium heat for 4 or 5 minutes on each side, depending on thickness. Fish should be opaque, flaky and reach an internal temperature of 160ºF.
- To serve: lay down a bed of arugula with drizzled olive oil and sea salt. Place cooked fish on the arugula and top with a generous amount of avocado salsa. Garnish with lime wedges, and drizzle with lime juice right before serving.