A delightful dish combining the rich flavors of grilled mahi-mahi with a vibrant tropical salsa.
Prepare the salsa by combining the grilled corn, halved grape tomatoes, minced habanero, chopped cilantro, and a squeeze of lime and lemon juice in a mixing bowl.
Grilling the corn beforehand enhances its sweetness and adds a smoky flavor to the salsa.
Season the mahi-mahi fillets with kosher salt and cracked black pepper on both sides.
Pat the fish dry before seasoning to ensure a good sear on the grill.
Preheat the grill to high heat and lightly oil the grates.
Using a high heat ensures the fish cooks quickly and develops a nice char.
Grill the mahi-mahi fillets for about 4-5 minutes on each side until cooked through.
Avoid flipping the fish too often to prevent it from breaking apart.
Dice the mango and gently fold it into the salsa just before serving.
Adding the mango last keeps its texture and flavor fresh.
Serve the grilled mahi-mahi topped with the tropical salsa.
Garnish with extra cilantro leaves for a fresh presentation.
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