Chili-Lime Grilled Mahi-Mahi with Charred Corn & Avocado Salsa
Firm mahi-mahi fillets are seasoned with smoky chili, fresh lime, and garlic, grilled hot and fast, then finished with a light chili-lime honey butter. A colorful salsa of charred sweet corn, grilled yellow squash, jalapeño, red onion, fresh tomatoes, cilantro, and creamy avocado makes this an easy summer dinner that looks a whole lot harder to make than it actually is.
Equipment
- Gas or charcoal grill
- Long-handled grill tongs
- Fish spatula or wide metal spatula
- Instant-read meat thermometer
- Cutting board
- Sharp knife
- Large mixing bowl
- Small mixing bowl
- Basting brush
- Citrus zester
- Citrus juicer
Ingredients
FOR THE CHILI-LIME MAHI-MAHI
- 4 mahi-mahi fillets approximately 6 ounces each
- 1 tablespoon avocado oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- Zest of 1 lime
FOR THE CHARRED CORN, SQUASH & AVOCADO SALSA
- 2 ears fresh sweet corn husks and silk removed
- 1 medium yellow summer squash halved lengthwise
- 1 medium jalapeño
- 1/2 medium red onion cut into thick wedges
- 1 cup cherry tomatoes quartered
- 1 medium ripe avocado diced
- 1/3 cup fresh cilantro chopped
- Juice of 2 limes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon avocado oil for grilling vegetables
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon coarse black pepper
FOR THE CHILI-LIME HONEY BUTTER
- 2 tablespoons unsalted butter melted
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chili powder
- Small pinch kosher salt
FOR SERVING
- Fresh lime wedges
- Additional chopped cilantro optional
Instructions
PREHEAT THE GRILL
- Preheat a gas or charcoal grill for direct cooking at approximately 425–450°F.
- Clean the grill grates thoroughly.
- If possible, maintain a cooler section of the grill where the fish or vegetables can be moved if they begin browning too quickly.
PREP THE SALSA VEGETABLES
- Lightly coat the corn, yellow squash, jalapeño, and red onion with approximately 1 teaspoon avocado oil.
- Season lightly with kosher salt and black pepper.
GRILL THE VEGETABLES
- Place the corn, squash, whole jalapeño, and red onion directly over the heat.
- Grill the corn for approximately 8–10 minutes, turning periodically, until lightly charred on several sides.
- Grill the squash for approximately 4–6 minutes, turning as needed, until lightly charred but still firm enough to dice.
- Grill the jalapeño for approximately 4–6 minutes, turning until blistered on several sides.
- Grill the red onion for approximately 4–6 minutes until lightly charred and beginning to soften.
- Remove each vegetable as it finishes rather than waiting for everything to finish at the same time.
- Allow the vegetables to cool until comfortable to handle.
BUILD THE CHARRED CORN & SQUASH SALSA
- Cut the grilled corn kernels from the cobs.
- Dice the grilled yellow squash.
- Chop the grilled red onion.
- Remove the stem from the jalapeño and finely chop as much of the pepper as desired.
- For less heat, remove the seeds and inner membrane before chopping.
- Combine the grilled corn, squash, onion, and jalapeño with the quartered cherry tomatoes and chopped cilantro.
- Add the juice of 2 limes, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon coarse black pepper.
- Mix gently.
- Taste and adjust the lime juice, salt, and pepper as needed.
- Do not add the avocado yet.
MAKE THE CHILI-LIME HONEY BUTTER
- Combine the melted butter, honey, fresh lime juice, chili powder, and a small pinch of kosher salt in a small bowl.
- Whisk until combined.
- Set aside for finishing the cooked fish.
PREP THE MAHI-MAHI
- Pat the mahi-mahi fillets thoroughly dry with paper towels.
- Lightly coat all sides of the fish with 1 tablespoon avocado oil.
SEASON THE MAHI-MAHI
- Combine the chili powder, smoked paprika, garlic powder, cumin, kosher salt, black pepper, and fresh lime zest.
- Season the mahi-mahi evenly on all sides.
GRILL THE FIRST SIDE
- Place the seasoned mahi-mahi fillets onto the clean, hot grill grates.
- Close the lid and cook for approximately 3–5 minutes, depending on the thickness of the fillets.
- Avoid moving, pressing, or repeatedly lifting the fish while the first side develops a sear.
- Allowing the surface to properly sear will help the fish release more easily from the grill.
FLIP THE MAHI-MAHI
- Once the fish has developed good grill marks and releases cleanly from the grates, carefully flip each fillet using a wide fish spatula.
- Cook the second side for approximately 2–4 minutes.
CHECK THE INTERNAL TEMPERATURE
- Insert an instant-read thermometer into the thickest portion of each fillet.
- Cook until the mahi-mahi reaches an internal temperature of 145°F.
- The flesh should appear opaque and separate easily with a fork.
- Remove individual fillets as they reach temperature rather than allowing thinner pieces to overcook while waiting for thicker fillets.
FINISH THE SALSA
- Immediately before serving, gently fold the diced avocado into the charred corn and summer squash salsa.
- Taste once more and adjust the salt or lime juice if necessary.
- Avoid aggressively mixing the salsa so the avocado pieces retain their shape.
FINISH THE MAHI-MAHI
- Immediately after removing the mahi-mahi from the grill, lightly brush the top of each fillet with the warm Chili-Lime Honey Butter.
- Use a light coating.
- The butter is intended to add gloss, sweetness, acidity, and a final layer of chili-lime flavor without overpowering the fish.
SERVE
- Place each grilled mahi-mahi fillet on a plate.
- Spoon the Charred Corn, Squash & Avocado Salsa generously over one side of the fish, leaving some of the grilled surface visible.
- Serve with fresh lime wedges.
- Garnish with additional chopped cilantro if desired.
INDOOR METHOD
- Heat a large cast-iron skillet or grill pan over medium-high heat.
- Cook the corn, squash, jalapeño, and red onion in batches until browned and lightly charred.
- Prepare the salsa as directed.
- Wipe the skillet clean if necessary.
- Lightly oil and season the mahi-mahi.
- Cook approximately 3–5 minutes on the first side without disturbing it.
- Flip and cook another 2–4 minutes, adjusting the cooking time according to the thickness of the fillets.
- Cook until the thickest portion reaches an internal temperature of 145°F.
- Finish with Chili-Lime Honey Butter and serve with the Charred Corn, Squash & Avocado Salsa.
Notes
Mahi-mahi is a relatively firm fish, making it a good choice for beginners who are learning to grill seafood.
Cooking times are estimates. Mahi-mahi fillets can vary significantly in thickness, so internal temperature should determine when the fish is finished rather than time alone.
Cook mahi-mahi to an internal temperature of 145°F as measured in the thickest portion with an instant-read thermometer.
Start with thoroughly preheated and cleaned grill grates to help reduce sticking.
Pat the mahi-mahi thoroughly dry before applying oil and seasoning. Excess surface moisture can interfere with browning.
Do not repeatedly move or lift the mahi-mahi during the first few minutes of cooking. Allowing the surface to properly sear helps it release more easily from the grill.
The grilled vegetables should develop char and caramelization while retaining some texture. Do not cook them until completely soft.
For less heat, remove the seeds and inner membrane from the jalapeño before chopping or use only half of the grilled pepper.
For additional heat, leave the jalapeño seeds and membrane intact or grill an additional jalapeño.
Fold the avocado into the salsa immediately before serving to help keep the pieces intact and prevent them from becoming mashed.
The Chili-Lime Honey Butter should be applied lightly. It is a finishing glaze rather than a heavy sauce.
A store-bought chili-lime, Southwest, fajita, seafood, or taco-style seasoning can replace the homemade fish seasoning. Check the salt content of the seasoning blend before adding additional salt.
Frozen mahi-mahi works well for this recipe. Thaw completely in the refrigerator and pat thoroughly dry before seasoning and grilling.
Other firm fish such as halibut, grouper, or swordfish can be substituted, but cooking times will vary according to the species and thickness of the fillets.
Fresh corn is preferred because the ears can be charred directly on the grill. If fresh corn is unavailable, drained canned corn or thawed frozen corn can be browned in a cast-iron skillet or on a griddle before adding it to the salsa.
The vegetable portion of the salsa can be prepared slightly ahead of time, but wait to add the avocado until shortly before serving.
Leftover cooked mahi-mahi and salsa should be stored separately in airtight containers in the refrigerator.
NUTRITION
Estimated Per Serving:
Calories: 455
Protein: 36 g
Carbohydrates: 30 g
Fat: 23 g
Saturated Fat: 7 g
Sodium: 620 mg
Sugar: 10 g
Fiber: 7 g
Nutrition information is estimated and will vary based on the size of the mahi-mahi fillets, amount of avocado and corn, amount of Chili-Lime Honey Butter used, seasoning brands, substitutions, and serving size.