Grilled Citrus-Chile Mahi-Mahi with Mango-Avocado Salsa and Coconut-Lime Rice

How to Make Grilled Citrus-Chile Mahi-Mahi with Mango-Avocado Salsa and Coconut-Lime Rice

1. 1

   Step 1: Make the quick citrus-chile marinade and marinate the fish

   In a shallow dish, whisk together the juice and a little zest from 2 limes, the minced serrano, 2 tablespoons olive oil and 1 teaspoon of the kosher salt. Pat the mahi-mahi dry, place the fillets in the dish, and turn to coat; let sit for 15–30 minutes at room temperature (no more than 30 minutes — the acid will start to cure the fish). Reserve the remaining lime for the salsa and rice.

   For this step

   • 4 filletsMahi-mahi fillets (about 6 oz / 170g each)
   • 3 limesFresh limes (zest + juice)
   • 1 smallSerrano or jalapeño chile, seeded and minced
   
2. 2

   Step 2: Cook (or make-ahead) the coconut-lime rice

   Combine the jasmine rice, coconut milk, 1 1/2 cups water, the zest of 1 lime, and 1/2 teaspoon salt in a medium saucepan and bring to a gentle boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15–18 minutes; remove from heat and let rest covered for 10 minutes, then fluff with a fork. Make-ahead: cool and refrigerate; to reheat, sprinkle a little water over the rice and microwave covered or steam until warmed through.

   For this step

   • 1 1/2 cupsJasmine rice (uncooked)
   • 1 can (13.5 oz)Unsweetened canned coconut milk
   
3. 3

   Step 3: Prepare the mango-avocado salsa

   Gently toss the diced mango and avocado with the chopped cilantro, the remaining lime juice, a pinch of the kosher salt, and a splash (about 1 teaspoon) of olive oil if desired. Taste and adjust seasoning — the salsa should be bright and slightly tangy; refrigerate until ready to serve so flavors meld but wait to add avocado if making more than 30 minutes ahead to avoid browning.

   For this step

   • 1 largeRipe mango, diced
   • 1 largeRipe but firm avocado, diced
   • 1/4 cupFresh cilantro, chopped
   
4. 4

   Step 4: Preheat and prepare the grill for direct high heat

   Heat the grill to high (about 450–500°F / high direct heat) and oil the grates: dip a folded paper towel in a bit of oil, hold with tongs, and wipe the hot grates to prevent sticking. Remove mahi-mahi from the marinade and pat lightly (there's no need to wipe completely — a little glaze helps char), and brush both sides with the remaining tablespoon of olive oil.
5. 5

   Step 5: Grill the mahi-mahi directly over high heat

   Grill the fillets over direct high heat, cooking until nicely charred and opaque through the center, about 3–4 minutes per side for ¾" thick fillets (4–6 minutes per side for 1" fillets). Flip once using a thin spatula. Look for the fish to flake easily with a fork; aim for 130–135°F for very moist fish or cook to 145°F if you prefer well-done (use an instant-read thermometer if unsure).
   
6. 6

   Step 6: Rest, plate and serve with suggested sides

   Let the fillets rest for 2–3 minutes. Spoon a bed of coconut-lime rice onto each plate, place a grilled fillet on top, and generously spoon the mango-avocado salsa over the fish. Serve with lime wedges and suggested sides such as grilled corn on the cob, charred green beans, or a simple green salad for a complete meal.

1. In a shallow dish, whisk together the juice and a little zest from 2 limes, the minced serrano, 2 tablespoons olive oil and 1 teaspoon of the kosher salt. Pat the mahi-mahi dry, place the fillets in the dish, and turn to coat; let sit for 15–30 minutes at room temperature (no more than 30 minutes — the acid will start to cure the fish). Reserve the remaining lime for the salsa and rice.
2. Combine the jasmine rice, coconut milk, 1 1/2 cups water, the zest of 1 lime, and 1/2 teaspoon salt in a medium saucepan and bring to a gentle boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15–18 minutes; remove from heat and let rest covered for 10 minutes, then fluff with a fork. Make-ahead: cool and refrigerate; to reheat, sprinkle a little water over the rice and microwave covered or steam until warmed through.
3. Gently toss the diced mango and avocado with the chopped cilantro, the remaining lime juice, a pinch of the kosher salt, and a splash (about 1 teaspoon) of olive oil if desired. Taste and adjust seasoning — the salsa should be bright and slightly tangy; refrigerate until ready to serve so flavors meld but wait to add avocado if making more than 30 minutes ahead to avoid browning.
4. Heat the grill to high (about 450–500°F / high direct heat) and oil the grates: dip a folded paper towel in a bit of oil, hold with tongs, and wipe the hot grates to prevent sticking. Remove mahi-mahi from the marinade and pat lightly (there's no need to wipe completely — a little glaze helps char), and brush both sides with the remaining tablespoon of olive oil.
5. Grill the fillets over direct high heat, cooking until nicely charred and opaque through the center, about 3–4 minutes per side for ¾" thick fillets (4–6 minutes per side for 1" fillets). Flip once using a thin spatula. Look for the fish to flake easily with a fork; aim for 130–135°F for very moist fish or cook to 145°F if you prefer well-done (use an instant-read thermometer if unsure).
6. Let the fillets rest for 2–3 minutes. Spoon a bed of coconut-lime rice onto each plate, place a grilled fillet on top, and generously spoon the mango-avocado salsa over the fish. Serve with lime wedges and suggested sides such as grilled corn on the cob, charred green beans, or a simple green salad for a complete meal.