Grilled Mahi with Blueberry-Mango Salsa


Fresh berries, fresh grill marks. These are the badges of summer.

Meals that don’t require an oven and take little time or thought to prepare. These kinds of meals turn into the best summer nights.


Eating this dish twice in one week because I’m still working through the pounds of blueberries I picked a week and a half ago (by the way, they still taste as good as they did they day I brought them home.) That is devotion, and effortless at the same time.

Clean, simply stated seafood enhanced with little more than a drizzle of good olive oil and a pinch of salt and pepper. That is the mark of blissful satisfaction.

Easy posts, short and sweet, to get us all back to our summer schedules packed with beach days and barbecues, or lazily lounging around? That’s a gift from me to you. Along with this recipe. Hope you love it as much as I do.


Grilled Mahi with Blueberry-Mango Salsa
Adapted from Canyon Ranch: Nourish, as seen on
Printable Recipe

2 mahi mahi filets, about 5oz each
1 teaspoon olive oil
salt and pepper, to taste

1/3 cup fresh blueberries
1/3 cup peeled, diced mango
1/4 cup chopped red pepper
1/4 of an avocado, diced
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
1-2 teaspoons minced jalapeno pepper
juice from 1/2 lime
pinch of salt, to taste

Preheat grill to medium and mist grates with nonstick cooking spray. Rub the olive oil onto the fish filets, and season with salt and pepper.

In a medium bowl, combine the blueberries, mango, red pepper, avocado, red onion, cilantro, and jalapeno pepper. Squeeze the lime juice over everything, toss to combine, and season with salt, to taste. Set aside. (Can be made several hours ahead of time. Chill, covered, until ready to serve.)

Grill the fish for about 4 minutes per side, or until it flakes easily and is opaque in the center. Plate the fish and divide the salsa evenly. Serve immediately.

Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 231.1
Total Fat 7.0 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.8 g
Cholesterol 100.0 mg
Sodium 433.2 mg
Potassium 260.1 mg
Total Carbohydrate 15.9 g
Dietary Fiber 3.5 g
Sugars 7.9 g
Protein 27.5 g

This post is linked to Diet, Dessert and Dogs’ Wellness Weekends for August 4-8, 2011. This is a collection of vegan, wholesome recipes, and my thought is that this salsa would be incredible over grilled tofu cutlets, a bed of quinoa, or with freshly baked corn tortilla chips!

This post is linked to Foodie Fix Fridays at The Whole Gang – please visit for more delicious gluten-free blueberry recipes.

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17 Responses to “Grilled Mahi with Blueberry-Mango Salsa”

  1. 1

    Rivki Locker — August 2, 2011 @ 3:31 am Reply

    We are constantly eating our way through pints of blueberries that I either picked or bought way too many of. But we eat them so quickly, they never go bad! This looks like a great way to enjoy them. Lovely summer dish. 

  2. 2

    DHCooks — August 2, 2011 @ 9:46 am Reply

    Girl this is GORGEOUS.  In fact, I'm still planning on eating fish every now and again along with the occasional goat cheese and, of course, honey,  This recipe is definitely splurge worthy!!!!!!!!

  3. 3

    Yuri — August 2, 2011 @ 1:23 pm Reply

    Colorful dish! Loving all the flavors and my fav part is that its waistline-friendly 🙂

  4. 4 — August 2, 2011 @ 1:24 pm Reply

    This looks amazing! I make mango salsa but haven't thought about adding blueberries to it, what a neat idea!

  5. 5

    Laura Thomson — August 2, 2011 @ 2:36 pm Reply

    We are trying to cook more fish at home, so I am glad to have found this recipe. I love the idea of blueberries incorporated into mango salsa! Looks fabulous!

  6. 6

    Emily — August 2, 2011 @ 2:42 pm Reply

    I love all your recent blueberry creations!

  7. 7

    Akaseman1 — August 2, 2011 @ 3:07 pm Reply

    I just bought fresh Blueberries to make the coffee cake!! Now I will have enough to make the Blueberry Mango salsa!! Yummy

  8. 8

    Junia @ Mis Pensamientos — August 2, 2011 @ 3:33 pm Reply

    i love the blueberry mango avocado salsa here. blueberries go so well with savory dishes too 🙂

  9. 9

    Kaytorade — August 2, 2011 @ 4:07 pm Reply

    I love blueberry salsa on my pork

  10. 10

    Joanne — August 2, 2011 @ 5:25 pm Reply

    After pairing mahi mahi with a pineapple salsa, I'm all over the fish/fruit combo!  I'm also totally jealous of your fresh picked bluebs!  They must be amazing!

  11. 11

    Michelle Pfennighaus — August 2, 2011 @ 5:40 pm Reply

    That looks delicious! So perfect for summer.

  12. 12

    Digital Printing — August 3, 2011 @ 5:03 am Reply

    This salsa is very simple, with few ingredients, but has so much flavor!mangoes went well with the blueberry. This goes well with chicken or pork. I can even eat this salsa alone without pork!Oh man! awesome!

  13. 13

    Shannon — August 4, 2011 @ 12:55 am Reply

    ooh, fabulous!  i'm about to go home and bake up a blueberry pie, can't wait!  if i have any left over i should totally try this salsa…  *fingers crossed!*

  14. 14

    Ricki — August 5, 2011 @ 1:49 pm Reply

    Cara, your thought is absolutely correct–that salsa sounds amazing!  I think I may have to try it over those recent grilledl tofu cutlets I made a couple of weeks ago! Thanksk for submitting to WW this week. 😀

  15. 15

    Kevin (Closet Cooking) — August 9, 2011 @ 11:28 pm Reply

    I like the sound of the blueberry and mango combo for a salsa!

  16. 16

    beantownbaker — August 11, 2011 @ 1:31 am Reply

    We made this on Sunday. SO GOOD!

  17. 17

    Cara — August 11, 2011 @ 1:33 am Reply

    Glad you liked it!

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