Grilled Mahi Mahi and Orange Roughy with Fresh Garden Salsa

  • Preparation Time
  • Total Time
  • Number of Servings 4

Grilled seafood and fresh garden salsa is a perfect quick hot-weather dish.



  • 4 fillets
    SIGNATURE™ Wild-Caught Mahi Mahi (535) or SIGNATURE™ Orange Roughy (531), thawed
  • 2 Tbsp
    fresh lime or lemon juice, divided
  • 1 Tbsp
    olive oil
  • 1 pint
    assorted cherry tomatoes, diced
  • 2 Tbsp
    chopped fresh cilantro
  • 2 Tbsp
    chopped red onions
  • 1 small
    jalapeno pepper, seeded, deveined and chopped
  • 1 tsp
    minced garlic
  • Kosher salt and freshly ground pepper, to taste


1. Place seafood in a shallow bowl, toss with oil, 1 Tbsp of lime juice and seasonings.
2. Cover and refrigerate 10 minutes.
3. Preheat grill to medium high heat.
4. Grill fish until opaque, 4 to 5 minutes per side or until cooked through.
5. Combine remaining ingredients together in a small bowl. Serve over grilled fish

Tip: To oil grill rack: Place vegetable oil on a folded paper towel, rub over the rack, holding with tongs. (Cooking spray should never be used on a hot grill.)

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