• Grilled Mahi Mahi with Mango Relish


Grilled Mahi Mahi with Mango Relish

By Andrew Zimmern

This easy citrus-marinated mahi mahi with sweet-and-sour mango relish has all the right components for a fresh, summery meal. Serve it with island rice and a salad, or with tortillas for taco night.

Grilled Mahi Mahi with Mango Relish

Servings: 6


  • 4 pounds mahi-mahi, trimmed and portioned into 6-8 ounce pieces

The marinade

  • 2 tablespoons annatto seeds
  • 3 clove garlic, minced fine
  • 1/3 cup onion, minced
  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lime juice
  • 3 tablespoons minced cilantro leaves
  • Zest of 1 orange

The Relish

  • 3 tablespoons olive oil
  • 1/3 cup onion, minced
  • 1/3 cup red pepper, minced
  • 1/3 cup fennel, minced
  • 3 tablespoons bacon, minced
  • 1 sprig fresh oregano
  • 2 ripe mangoes, pitted and diced in 1/4-inch pieces
  • 1/3 cup fresh lime juice
  • 1 poblano chile, roasted and minced
  • 1 jalapeno chile, minced
  • 3 tablespoons cilantro, minced
  • 3 tablespoons mint, chiffonade
  • 1/4 cup red pepper, diced
  • 1/4 cup yellow pepper, diced


First, steep the annatto seeds in 1/4 cup of hot water for 2 hours. Add to a blender with the rest of the marinade ingredients and pulse to combine. Marinate the mahi mahi in this mixture for 12 hours in the refrigerator.

Remove from marinade. Prepare a grill to cook the fish over high direct heat. Oil the grate, and grill to taste over high direct heat until just cooked through, about 3 to 4 minutes per side (depending on the thickness of your fish). Serve with the mango relish.

The Mango Relish

Place the olive oil in a saute pan over medium heat. Add the onions, pepper, fennel, bacon and oregano. Cook over medium heat for 10 minutes until bacon has rendered and begun to brown. Cool and remove the oregano sprig.

Place this mixture in a work bowl and add all the other ingredients. Let sit at room temperature for 15 minutes and serve.

Photograph by Madeleine Hill.

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