Grilled Fish with Lime Infused Olive Oil and Mango Salsa

Flaky white fish, smoky grill marks, juicy mango, crisp red onion, and fresh cilantro come together in a dish that tastes bright, lively, and deeply satisfying. A finishing drizzle of Lime Infused Olive Oil layers real lime zest character into the fish and salsa so every bite feels sunny and fresh. It’s an easy summer dinner that still feels special enough for entertaining, and the kind of recipe people ask for again.

Garden Infuzions

Grilled Fish with Lime Infused Olive Oil and Mango Salsa

Flaky grilled fish gets a bright finish from Lime Infused Olive Oil, then a juicy mango salsa adds sweet-tart sparkle and a fresh, lively bite.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Caribbean, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds firm white fish fillets such as mahi mahi, cod, or halibut
• 3 tablespoons Lime Infused Olive Oil divided
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 ripe mango peeled and diced
• 1/4 cup red bell pepper finely diced
• 1/4 cup red onion finely diced
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon fresh lime juice
• 1 small jalapeño seeded and minced
• 8 small corn or flour tortillas for serving
• Lime wedges for serving

Equipment

• 1 Grill or grill pan Preheated over medium-high heat
• 1 Mixing bowl For the mango salsa
• 1 Tongs For turning the fish and tortillas
• 1 Fish spatula Helpful for delicate fillets
• 1 set Measuring spoons For the oil, seasoning, and lime juice

Method

 

Instructions

1. Pat the fish fillets dry with paper towels and place them on a tray.
2. Brush the fish with 2 tablespoons of Lime Infused Olive Oil, then season both sides with the kosher salt and black pepper.
3. In a medium bowl, combine the mango, red bell pepper, red onion, cilantro, lime juice, jalapeño, and remaining 1 tablespoon Lime Infused Olive Oil. Toss gently and set aside.
4. Preheat a grill or grill pan over medium-high heat and oil the grates lightly if needed.
5. Place the fish on the hot grill and cook for 3 to 5 minutes per side, depending on thickness, until the fish flakes easily with a fork.
6. Warm the tortillas on the grill during the last minute of cooking.
7. Transfer the fish to a platter, spoon the mango salsa over the top, and serve with lime wedges and warm tortillas.

Notes

Choose fish fillets that are similar in thickness so they grill evenly. If using a thinner fish, shorten the cook time and watch closely near the end. The mango salsa can be made up to 2 hours ahead and chilled until serving.

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Recipe Tips

Pat the fish dry before grilling so it picks up better color and releases cleanly from the grates. If your mango is very ripe, fold it in gently at the end so it keeps some texture. Brush the fish with a little Lime Infused Olive Oil right before grilling and again just before serving for the brightest flavor.

Serving Suggestions

Serve the fish with warm rice, grilled corn, or a crisp green salad. It also works nicely tucked into tortillas with extra salsa, or plated with roasted potatoes for a fuller dinner.

Storage

Store leftover fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or low oven so it stays tender, and spoon the salsa over the top just before serving.

Variations

Swap in pineapple for part of the mango for a sweeter, tangier salsa. Add diced avocado for a creamier finish, or use grilled shrimp instead of fish for a quick variation with the same bright flavor profile.

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