Grilled Mahi Mahi with Salsa Verde has just FIVE ingredients – all which you can keep on hand for a healthy and super tasty meal anytime!
This post is sponsored by alli®. All thoughts and opinions are my own.
If you’ve been following along in 2016, you’ve already seen two healthy and delicious alli® recipes (and hopefully you’ve tried them both)! First was a delicious, soul-soothing Golden Split Pea Soup and a Tarragon Marinated Cauliflower for its follow-up. But today’s Grilled Mahi Mahi with Salsa Verde might just be my favorite!
This grilled mahi mahi is so darn fast and simple PLUS the flavors are crazy good (but then you know how I love my chiles and cilantro). With just five little ingredients this is a lightning fast recipe that you’ll want for those busy weeknights when your body needs healthy goodness but your brain is telling you to swing into a fast-food joint instead.
To make this simple Grilled Mahi Mahi with Salsa Verde, you’ll want to start with a good filet of fish. I purchased two kinds: frozen, skinless and farm-raised and wild-caught with the skin on. Here’s likely what you’ll get from a frozen filet:
That’s the mahi mahi filet that I use when I get home and don’t know what the heck to cook. I keep a bag in my freezer and pull them out as needed. Now, for the wild-caught, skin-on mahi mahi filets:
MUCH different, right? These were never frozen and the texture was amazing. Pricier but not by much and worth it, especially if you’re serving these for guests. Don’t let the skin intimidate you, either; you’ll cook these the same way as the filets without skin. You’ll just want to start with the skinless side down so that if the skin sticks to the pan or grill, you can simply leave it behind when plating.
In any case, start by patting your filets dry with paper towels:
Then season them well with salt and pepper:
Now just preheat your grill (I use a grill pan when it’s too cold outside or I’ll sear it in a nonstick skillet, as I did below) and cook until you’ve got a nice brown crust or grill marks on both sides and each filet is cooked all the way through. Isn’t she pretty?
You can get a lot of flavor by making sure that your fish is nicely seared with a delicious brown crust! Now all you have left to do is plate your fish and top with some salsa verde (I love the Herdez brand) and sour cream:
I know you’ll be giving this Grilled Mahi Mahi with Salsa Verde a try really soon, but just in case you still need a few more healthy recipes to round things out, don’t forget to check out the alli® recipe resource! You can surf their recipes by your “target” then by breakfast, lunch, dinner or snacks. You can narrow that down even further by beef, pork, seafood, poultry or vegetarian. Plenty of healthy recipes to go around for everyone!
Grilled Mahi Mahi with Salsa Verde
- 12 ounces Mahi Mahi filets
- 1 tablespoon fresh lime juice
- 1 tablespoon freshly chopped cilantro
- 1/2 cup salsa verde the store-bought Herdez brand is very good
- 2 tablespoons fat-free sour cream
- Rinse fish; pat dry with paper towels. Cut into two 6-ounce pieces, if necessary.
- Heat a large non-stick coated with cooking spray over medium-high heat.
- Drizzle fish with lemon juice; sprinkle with minced cilantro.
- Cook fish 4 minutes on each side or until fish flakes easily when tested with a fork.
- Transfer to serving plates and top with salsa and sour cream. Serve with cooked plantains, if desired.