Grilled Mahi topped with Mango salsa

(Serves 2 to 4)

“Mango gives this fleshy fish a light, tropical flavor, perfect for a light dinner.”

—Jabal Sole
culinary manager at Bonefish Grill in Greenwood


  • 2 to 4 8-ounce mahi fillets
  • Mango salsa (recipe below)
  • Salt and pepper

Mango Salsa

  • ½ cup red onions, diced
  • 1 cup ripe mango, diced
  • ¼ cup red bell peppers, diced
  • 2 tablespoons Thai sweet chili sauce (store bought)


Peel and dice red onion. Peel, seed and dice mango. Stem, seed and dice red bell peppers.

Place all ingredients into a mixing bowl with Thai sweet chili sauce and toss to coat evenly. Spoon ingredients into aluminum foil and gather the foil at the top to create a pouch.

Season mahi fillets with salt and pepper. Place mahi fillets and foil-wrapped salsa packets on the grill over medium heat and grill until fish is cooked through.

Carefully remove foil from the grill with a pair of tongs, as it will be hot. Carefully open the foil with a sharp knife; be careful, as hot steam will escape foil pouch when opening. Use while warm by spooning dollops over mahi fillets.