Grilling in South Florida – Grilled Mahi Mahi with Mango Salsa

Grilled Mahi with California Olive Ranch Olive Oil by The Hungry Goddess

The Hungry Goddess was absolutely tickled to be asked to participate in a summer grilling feature by California Olive RanchGrilling Across America.  I received a bottle of California Olive Ranch to test and create this recipe.  See below for more delicious links from around the country – and get your palate ready for Grilling in South Florida!

Food in South Florida is a potpourri of food influences from across the Caribbean and South America.  Throw in the amazing seafood on offer and it is a feast for the senses and the palate!  Since moving to South Florida from the Northeast almost 20 years ago, I have embraced the diversity of ingredients and food that makes up this multi-cultural pocket of the USA.

mangos on the cutting boardGrilling occurs year round in South Florida where our seasons range from hot to really, really hot.  I did not hesitate in this fun project with California Olive Ranch – I knew that fish and the grill would be one of the best representations of South Florida.  Stellar fishmongers are everywhere here – the bounty of the sea is brought in by fishing fleets up and down the southeastern Florida Coast every single day.  You can even buy straight off the back of the boats on most days if you know the schedule.  Our normal Florida sunshine has been hit or miss with heavy rain in the past two weeks, so I headed to Old Dixie Seafood – a tiny place in Boca Raton, Florida that always has fresh Florida seafood available at decent prices.  And they carry alligator – another South Florida treat that is best when fried!

Mango trees in South Florida are heavy with sweet, succulent mangoes – a tasty complement to any kind of grilled fish.  Scotch Bonnet Peppers add a delectable bite to match the mango sweetness and are an ingredient in many Jamaican dishes.

I love grains with my fish and while I normally prepare quinoa, I went with a dish that is found frequently in South Florida (especially with Curry Goat!).  Jamaican Rice and Peas brings in the Caribbean flavors that meld beautifully with the fish and mango.  Scotch Bonnet Peppers are also an ingredient in the Rice and Peas along with creamy coconut milk.  Plantains are easy to make if you can find them in your markets and are yet another frequent South Florida side dish.

California Olive Ranch Millers Blend Gold Series Extra Virgin Olive OilCalifornia Olive Ranch provided a bottle of  their Bold & Peppery Miller’s Blend Extra Virgin Olive Oil – I could not have dreamed a better EVOO to make this dish!  Miller’s Blend is a gorgeous combo of fruity note with a pepper finish.  And smooooooth.  I have found a new EVOO to love!  I also acquired a bottle of California Olive Ranch’s Everyday EVOO from Sur La Table and it works exactly that way – a tasty and delightful drizzle for salads, roasting vegetables and all kinds of every day uses.

Are you ready to eat???  ME TOO!  Enjoy the recipes, check out California Olive Ranch and the AWESOME giveaway below, plus the other Grilling Across America entries!  HAPPY GRILLING!

Mango Salsa


  • 2 large ripe Mangoes cut into small chunks
  • 10 oz San Marzano Tomatoes sliced (or you can use 2-3 diced tomatoes)
  • 1 medium onion chopped
  • 1 Scotch Bonnet Pepper seeded and chopped finely (be VERY careful handling this pepper – I recommend using plastic gloves) – you can use less according to how much heat that you want to add
  • 2 gloves of garlic chopped
  • handful of Cilantro chopped
  • Salt and Pepper to taste
  • generous drizzle of California Olive Ranch Extra Virgin Olive Oil (about 1/4 cup)


Combine all ingredients in a bowl.  Drizzle the EVOO and mix in.  Allow to meld for approx 2 hours in the refrigerator.  Can be made a day in advance but check the flavors and adjust salt and pepper.

Grilling fish is fairly simple but does require a lot of attention.   For more tips, check out my Grilling Fish 101 post.  Mahi Mahi has a meaty texture which is perfect for the grill.  It does not crumble easily and has an almost sweet flavor and is fairly mild.  I was serving four people and I had just over two pounds of Mahi Mahi.  Everyone ate their fill and we had some leftovers!

Grilled Mahi Mahi


approx 6-8 oz Mahi Mahi per person

California Olive Ranch Miller’s Blend EVOO

Salt and Pepper


Brush each Mahi Mahi steak with EVOO.  Add salt and pepper to taste.  Grill on a medium hot grill (or medium hot grill pan) for approx 6 minutes each side or until done through the middle.  Allow to rest for a few minutes before serving.


Grilled Mahi Mahi Mango Salsa with Rice and Peas and Plantains

I like to bring my Mango Salsa close to room temperature and then add it to the grilled Mahi once the fish has rested for a few minutes.  Serve on a bed of rice, quinoa, or even with potatoes.  Try the grilled Mahi as a sandwich with coleslaw too – YUM!

Jamaican Rice and Peas


  • 3 cups of rice
  • 1 can of Green Pigeon Peas (or you can use red kidney beans)
  • 5 cloves of garlic (finely chopped)
  • 3 scallions or green onions (white or yellow onions work as substitute and use half of 1 small)
  • 1 uncut scotch bonnet pepper (Serrano peppers or other peppers may be substituted)
  • 1 can of coconut milk
  • 5 sprigs of fresh thyme  or 3 teaspoons of dried thyme


Rinse the peas out of the can.  Use the coconut milk plus additional water as needed as the liquid to prepare the rice.  Add chopped garlic, uncut pepper and thyme sprigs to rice as you are beginning to prepare.  If you are using white or yellow onions, add them now as well.  Salt and pepper to taste.

Prepare the rice as directed on package using the coconut milk as the liquid.  Once the rice is done, Remove the uncut pepper and thyme sprigs before serving.  Add peas in last few minutes of rice prep to warm them.  Add scallions to serve.

 Stay tuned for a California Olive Oil Giveaway coming on The Hungry Goddess soon!

Enjoy and feel free to leave me a comment with any questions about particular fish tips!

California Olive Ranch Millers Blend Extra Virgin Olive OilGet in on the Grilling Across America and enter the AWESOME giveaway on the California Olive Ranch Facebook page:

  • Grand Prize (1 winner)
    • Weber Genesis S-310 Stainless-Steel 637-Square-Inch Grill
    • 12 bottles of California Olive Ranch Extra Virgin Olive Oil: 3 x Every Day Fresh and 1 Kitchen Essentials (includes 3 x 500ml bottles)
    • 3 Grilling Cookbooks
    • 6, 14-ounce Traditional Cut Ribeye Steaks from Double R Ranch
    • VISA Gift Card
  • Runners Up (3 Winners)
    • 1 Set Kitchen Essentials California Olive Ranch Extra Virgin Olive Oil (includes 3 x 500ml bottles)
    • 1 Grilling Cookbook
    • 2, 14-ounce Traditional Cut Ribeye Steaks from Double R Ranch

Connect with California Olive Ranch:

Grilling Across America Links:

Grilling in the Northeast – Grilled Stuffed Quahogs by Cooking with Books

Grilled Halloumi Cheese with Fresh Cherry Salsa by The Law Student’s Wife

Grilling on the West Coast with San Diego Food Finds

Grilling from Reasonably Sober


 **Thank you to California Olive Ranch for providing me with a bottle of their oil to inspire this recipe.  My review is my opinion and my recipes!

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About Kimberly Moore - The Hungry Goddess Herself

4 Responses to “Grilling in South Florida – Grilled Mahi Mahi with Mango Salsa”

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  1. Eleanor Hoh says:

    Woot, I LOVE salsa with seafood too and my recent post, Surf and Turf shows it! Similar ingredients except I add rice vinegar to spike it up! Scotch bonnet is serious heat. This combo looks delightful.
    Eleanor Hoh recently posted..Surf and TurfMy Profile


  1. […] I was prepping the post for South Florida grilling, I was buying fish at Old Dixie Seafood in Boca Raton – one of my favorite local fishmongers. […]

  2. […] courtesy of Grilling in South Florida – Grilled Mahi Mahi with Mango Salsa by The Hungry […]

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