Can I use frozen mahi mahi fillets?

Absolutely. Just thaw them completely and pat them dry before marinating. Frozen mahi mahi is convenient and delivers the same delicious result as fresh.

What if I don’t have a grill?

No problem! A hot grill pan or nonstick skillet on your stove works perfectly. You’ll still get a lovely crust and juicy interior.

The heat level is totally up to you. The pinch of cayenne in both fish and salsa gives warmth without overpowering. If you’re sensitive to spice, just leave it out, or double it if you're a spice-lover.

Can I make the salsa ahead of time?

Yes, but for best results, prepare it just before serving. If you need to get ahead, toss diced avocado with extra lime juice and keep all salsa ingredients separate, combining just before serving to keep everything vibrant and fresh.

Citrus Mahi Mahi with Avocado Salsa Recipe

Name: Citrus Mahi Mahi with Avocado Salsa Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 pieces Mahi Mahi fish; 1 tablespoon extra-virgin olive oil; 1/4 cup fresh orange juice; 1/2 teaspoon fine sea salt; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/8 teaspoon cayenne pepper (optional); 1/4 teaspoon black pepper; 1 large ripe avocado or two small, diced; 1/3 cup diced red onion; 1/2 cup diced cherry tomatoes; 1 orange, segmented and diced; 1/3 cup diced mango or pineapple; 2 teaspoons lime juice; 1 tablespoon fresh squeezed orange juice; 1 large bunch fresh cilantro, roughly chopped; 1/2 teaspoon salt, more to taste; 1/2 teaspoon black pepper, more to taste; 1/8 teaspoon cayenne pepper (optional); 1 lime, sliced into wedges; 1 cup arugula; Drizzle of olive oil; Salt and pepper to taste

Bring a splash of sunshine to your dinner table with this stunning Citrus Mahi Mahi with Avocado Salsa. This dish is a lifesaver for busy evenings—vivid, light, and fresh, yet sophisticated enough to wow anyone lucky enough to sit at your table. Marinated in bright orange juice and warm spices, the fish becomes tender and bursting with flavor, while the zippy avocado salsa balances every bite with creamy, tangy, crunchy goodness. Ready in about 20 minutes (yes, really), it’s a foolproof meal that delivers restaurant-level deliciousness with zero fuss.

Why You’ll Love This Recipe

Lightning Fast: From marinade to table in under 30 minutes—ideal when you want something exciting but have no time to spare.
Powerful Flavors: Citrus, spice, and creamy avocado come together for a flavor bomb that’s both refreshing and deeply satisfying.
Simple to Master: No complicated techniques or ingredients. If you can squeeze an orange, you can absolutely make this meal.
Healthy and Satisfying: Mahi mahi is lean and protein-rich, the salsa is vibrant and full of nutrients, and arugula adds a peppery bite for good measure.

Ingredients You’ll Need

All you need is a handful of wholesome ingredients and a willingness to indulge in some serious flavor. Here’s what goes into your Citrus Mahi Mahi with Avocado Salsa, along with tips for each:

For the Fish:

Mahi Mahi Fillets: Mild and firm; holds up perfectly to grilling and soaks in all the citrusy goodness.
Olive Oil: Adds richness and helps the marinade cling to the fish.
Fresh Orange Juice: Brings natural sweetness and tenderizes the fish beautifully.
Sea Salt: Essential for drawing out flavor.
Garlic Powder: For that savory backbone.
Paprika: Offers subtle smokiness and color.
Cayenne Pepper: A little heat for those who crave it—totally optional, but highly recommended if you enjoy a little kick.
Black Pepper: Rounded spice to finish the seasoning mix.

For the Avocado Salsa:

Ripe Avocado: Creamy texture, cooling contrast to the fish.
Red Onion: A sharp, crunchy counterpart.
Cherry Tomatoes: Juicy bites and bright acidity.
Orange Segments: Echo the citrus in the marinade and add a sweet-tart burst.
Mango or Pineapple: A tropical twist—either one works, just use what you love.
Lime Juice & Orange Juice: Tang and brightness—key for balancing and bringing everything together.
Fresh Cilantro: Herbal depth (if you’re anti-cilantro, parsley works).
Salt & Black Pepper: Taste and adjust for maximum flavor.
Cayenne Pepper: Another gentle shot of heat, especially good if your salsa-mood is adventurous.

For Serving:

Lime Wedges: Extra zing as you plate and eat.
Arugula: Peppery greens, a fresh bed for your masterpiece.
Olive Oil, Salt, and Pepper: To dress your greens for maximum flavor.

Note: Freshness is everything with this recipe—ripe avocado, just-cut herbs, and those vibrant citrus juices make all the difference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

If you’re feeling creative (or working with what’s in the fridge), this recipe is cozy with change-ups:

Other Fish: Swap mahi mahi for cod, snapper, or even salmon if that’s what you’ve got.
Salsa Tweaks: Don’t have mango? Pineapple or even diced peaches slide right in. Add jalapeño if you want real heat.
No Grill?: A trusty nonstick skillet or grill pan on the stove works wonders.
Greens Swap: Use baby spinach or mixed spring greens instead of arugula, or pile over cilantro-lime rice for a heartier base.
Dairy-Free & Gluten-Free: It already is, so everyone can dig in with confidence!

How to Make Citrus Mahi Mahi with Avocado Salsa

Step 1: Marinate the Fish

Mix your seasonings—sea salt, garlic powder, paprika, black pepper, and a sprinkle of cayenne—in a big bowl. Rub the mixture all over your mahi mahi fillets. Next, pour on the olive oil and fresh orange juice, rubbing to coat. Slip it all in the fridge and let it bathe for at least 30 minutes (up to 2 hours is great for deeper flavor).

Step 2: Prepare the Avocado Salsa

While the fish soaks, grab a medium bowl. Combine your diced avocado, red onion, cherry tomatoes, orange segments, and mango (or pineapple). Toss gently with lime juice, orange juice, lots of fresh cilantro, salt, black pepper, and more cayenne if you’re feeling bold. Give it a taste and adjust seasoning as needed—trust your palate!

Step 3: Cook the Fish

Heat a grill or grill pan to high (lightly oil it so your fish doesn’t stick). Once hot, place your mahi mahi fillets on and cook for about 4–5 minutes per side, depending on the thickness. Aim for flaky, opaque fish with lovely grill marks and a softly citrusy aroma.

Step 4: Assemble and Serve

On each plate, scatter a generous handful of arugula. Dress with a simple drizzle of olive oil and a pinch of salt. Top with a gorgeous piece of mahi mahi. Crown it with a mound of avocado salsa and garnish with those irresistible lime wedges. Just before serving, squeeze on more lime juice for a bright finish.

Pro Tips for Making the Recipe

Dry Your Fish: Before seasoning, pat mahi mahi dry with paper towels. It helps the exterior char and keeps the texture perfect.
Don’t Over-Marinate: Stick with 30 minutes to 2 hours. Too long and the citrus can “cook” the fish.
Test for Doneness: Fish flakes easily with a fork and turns opaque when ready. An internal temp of 145°F is the magic number.
Gentle Salsa Mixing: Don’t mash the avocado—fold everything together with TLC for those gorgeous chunky bites.
Get Creative: Taste as you go, and adjust seasoning for both fish and salsa. This is your masterpiece!

How to Serve

There’s no limit to how you can enjoy Citrus Mahi Mahi with Avocado Salsa. The light peppery arugula and fresh salsa make this ideal as-is, but here’s how to turn it into a showstopper:

Plate Each Fillet Over Greens: For a nourishing, vibrant meal.
Pair With Sides: Think cilantro-lime rice, roasted sweet potatoes, or a crunchy slaw.
Taco Night Twist: Flake the fish, pile into warm tortillas, and top with salsa—absolute taco heaven.
Dinner Party-Ready: Double the salsa, serve family-style, and let everyone build their own dream plate.

This dish is summer on a plate, no matter the weather outside.

Make Ahead and Storage

Storing Leftovers

Store cooked mahi mahi and salsa separately in airtight containers in the fridge. The fish will keep for up to 2 days, while the salsa is best on day one but can last (covered and chilled) for about 24 hours before the avocado starts to brown.

Freezing

It’s best to enjoy this meal fresh, but leftover fish can be frozen if needed. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge and reheat gently.

Reheating

To keep the fish moist, reheat in a skillet with a splash of water or in the oven at a low temperature. Avoid microwaving, which can toughen fish.

Tip: Assemble the salsa right before serving for maximum freshness. If making ahead, squeeze extra lime juice over the salsa to help the avocado resist browning.

FAQs

Can I use frozen mahi mahi fillets?

Absolutely. Just thaw them completely and pat them dry before marinating. Frozen mahi mahi is convenient and delivers the same delicious result as fresh.
What if I don’t have a grill?

No problem! A hot grill pan or nonstick skillet on your stove works perfectly. You’ll still get a lovely crust and juicy interior.
Is this dish spicy?

The heat level is totally up to you. The pinch of cayenne in both fish and salsa gives warmth without overpowering. If you’re sensitive to spice, just leave it out, or double it if you’re a spice-lover.
Can I make the salsa ahead of time?

Yes, but for best results, prepare it just before serving. If you need to get ahead, toss diced avocado with extra lime juice and keep all salsa ingredients separate, combining just before serving to keep everything vibrant and fresh.

Final Thoughts

Citrus Mahi Mahi with Avocado Salsa isn’t just dinner—it’s a celebration of bright, bold flavors made effortless. You can pull it off on any busy night, yet it feels like a special occasion every time. Don’t be afraid to make it your own—mix up the salsa or try a new fish—and let this recipe inspire plenty of unforgettable meals. Give it a go and let the fresh flavors light up your table!

Why You’ll Love This Recipe