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Grilled Mahi Mahi and Mango Salsa


For the mago salsa
  • 2 large ripe Mangoes, cut into small chunks
  • 10 oz San Marzano Tomatoes, sliced
  • 1 medium onion, chopped
  • 1 Scotch Bonnet Pepper, seeded and chopped finely
  • 2 gloves of garlic, chopped
  • Handful of Cilantro, chopped
  • Salt and Pepper to taste
  • Generous drizzle of California Olive Ranch extra virgin olive oil, about 1/4 cup
For the Mahi Mahi


For the salsa
  1. Combine all ingredients in a bowl. Drizzle the California Olive Ranch extra virgin olive oil and mix in. Allow to meld for approx 2 hours in the refrigerator. Can be made a day in advance but check the flavors and adjust salt and pepper.
For the Mahi Mahi
  1. Brush each Mahi Mahi steak with California Olive Ranch extra virgin olive oil. Add salt and pepper to taste. Grill on a medium hot grill (or medium hot grill pan) for approx 6 minutes each side or until done through the middle. Allow to rest for a few minutes before serving.

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