Grilled Mahi-Mahi with Fresh Papaya Salsa Recipe

This is a very simple recipe to prepare. This can be grilled, baked fixed anyway you like. Real freshness is what a true Chinese gourmand will demand when eating fish. The delicate flavor of fish grilled to perfection and a refreshing fruit salsa add up to a tantalizing winner. I use mahi-mahi, but you can use any fresh fish you like. Look for this recipe and many more coming soon.



1 small papaya, peeled, seeded, and finely chopped

1 Asian pear, pear, peeled and finely chopped

2 kiwifruit, peeled and finely chopped

1/4 cup finely chopped red bell pepper

2 tablespoons chopped cilantro

1 tablespoon finely chopped red onion

1 teaspoon minced jalapeno or serrano chile pepper

1 teaspoon minced ginger

2 tablespoons lime juice

2 tablespoons Chinese plum sauce

1 tablespoon soy sauce

Fresh Fish

1 – 1/2 to 2 pounds boned and skinned mahi-mahi, halibut, or other firm-fleshed fish, about 1-inch thick

1 tablespoon olive oil

salt and pepper


1. Combine the salsa ingredients in a bowl; mix well. Cover and refrigerate until ready to serve.

2. Brush the fish on all sides with the oil, then sprinkle lightly with salt and pepper. Place the fish on an oiled grill 4 to 6-inches over a solid bed of hot glowing coals. Cook, turning once with a wide metal spatula, until the fish is opaque but still moist-looking in the thickest part, about 10 minutes. Transfer the fish to a warm platter. Serve the salsa on the side.

Servings: 4

Prep. Time: 12 Minutes

Grill Time: 10 Minutes

Total Time: 22 Minutes

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