Mango Barbecue Mahi Mahi

Mango Barbecue Mahi Mahi

Makes 4 servings


  • 3 large plum tomatoes
  • 1 large mango, peeled and diced
  • 1 medium onion, diced
  • 1 tsp garlic, minced
  • 1 small Jalapeno, seeded and diced
  • 1/3 cup cider vinegar
  • ½ cup dark brown sugar
  • 2 tbsp Dijon mustard
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2/3 cup orange juice
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4-8 oz. Mahi Mahi fillets
  • ½ tbsp olive oil


  1. For the Mango BBQ Sauce: Grill the tomato with the skin on until it is charred. Remove the charred skin and the seeds. Combine in a medium sauce pan the tomato, mango, onion, garlic, jalapeno, vinegar, brown sugar, mustard, cumin, thyme, oregano, orange juice and 2 teaspoons salt and ½ teaspoon black pepper.
  2. Bring to a simmer over low heat and cook for about 15 minutes until thickened. Transfer to a blender and puree until smooth.
  3. For the Mahi Mahi: Preheat the grill until very hot. Be sure the grill is brushed clean and wiped over with an oiled cloth. Season the Mahi Mahi with salt and pepper and drizzle with olive oil. Place the Mahi Mahi over direct heat.
  4. Grill the first side for about 3 minutes. Turn over and continue to cook the second side over medium heat. Baste the fish with the mango barbecue sauce. When cooked through removed from the grill and serve with additional barbecue sauce.