Smoked Mahi Mahi
Tropical smoked mahi mahi with mango salsa.
Jump to RecipeMahi mahi is a meaty fish that holds up well to smoking. The jerk seasoning adds Caribbean flair while the mango salsa provides tropical sweetness. It's like a vacation on a plate.
This is perfect for summer entertaining, Caribbean-themed dinners, or any time you want something bright and flavorful. The presentation is colorful and impressive.
The mango salsa is essential - its sweetness and acidity balance the jerk spices. Coconut rice is a natural side. A simple slaw provides crunch. Serve with lime wedges for brightness.
Jerk seasoning can be very hot depending on the brand - taste first and adjust. The mango salsa can also be made spicier or milder. Fresh is always better than jarred.
Mahi is a firm fish that won't fall apart on the smoker. It's done when it flakes easily and reaches 145°F internal. Let it rest briefly before serving for the juiciest results.
Ingredients
Instructions
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1
Coat the mahi mahi fillets lightly with olive oil and season with jerk seasoning. For a versatile option, try Dizzy Pig All-Purpose Rub.
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2
Set your smoker to 225°F with Bear Mountain Apple Pellets for a mild, sweet smoke.
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3
Place the fillets on the smoker grate or in a grilling basket to prevent sticking.
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4
Smoke for 35-45 minutes until the fish is opaque throughout and the internal temperature reaches 145°F. Check with an instant-read thermometer.
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5
Top each fillet with a generous scoop of fresh mango salsa and serve with lime wedges.