Ingredients:

  • 4 fillets Mahi Mahi (Dolphin Fish), skin removed (approx. 175g / 6 oz each)
  • 3 Tbsp Extra Virgin Olive Oil (2 Tbsp for fish, 1 Tbsp for relish)
  • 4 Tbsp Fresh Lime Juice (1 Tbsp for fish, 3 Tbsp for relish)
  • 1 tsp Smoked Paprika
  • ½ tsp Granulated Garlic
  • 1 ½ tsp Fine Sea Salt (divided)
  • ½ tsp Freshly Ground Black Pepper
  • 1 large, ripe Mango, peeled and finely diced
  • ¼ cup finely diced Red Onion
  • 1 large Jalapeño pepper, finely minced
  • ¼ cup fresh Coriander (Cilantro), finely chopped

Instructions:

  1. Prepare the Relish: In a small non-reactive bowl, gently combine the diced mango, red onion, jalapeño, coriander, 3 Tbsp lime juice, 1 Tbsp olive oil, and ½ tsp salt. Taste and adjust seasoning. Cover and refrigerate while you prepare the fish to allow the flavors to meld.
  2. Preheat Grill: Preheat your grill to high heat (approx. 200°C / 400°F). Ensure the grates are scraped clean using a high-heat grill brush.
  3. Prepare the Mahi Mahi: Thoroughly pat the Mahi Mahi fillets dry using paper towels. Whisk together the remaining 2 Tbsp olive oil, 1 Tbsp lime juice, smoked paprika, granulated garlic, remaining 1 tsp salt, and black pepper. Brush this seasoned oil mixture evenly over both sides of the fillets.
  4. Grill the Fish: Place the oiled fish fillets directly onto the hot, clean grates. Cook undisturbed for 4 to 5 minutes. Do not attempt to move the fish until a strong sear has formed and it releases easily from the grate.
  5. Finish Cooking: Carefully flip the fillets using tongs or a wide spatula. Cook for another 3 to 5 minutes until the fish flakes easily and the internal temperature reaches 63°C (145°F).
  6. Serve: Remove the fish from the grill and let it rest on a platter for 2-3 minutes. Place one grilled Mahi Mahi fillet on each plate and spoon a generous amount of the chilled Mango-Lime Relish over the top.