Grilled Mahi-Mahi with Smoky Lime Butter

with mango black bean salsa

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Fish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Mahi-mahi: the fish so nice they named it twice. Actually, the name of this tropics-dwelling fish means "very strong" in Hawaiian, but the lean, firm-textured mahi-mahi is quite delicate in flavor. We keep the vibe tropical with a mango black bean salsa and top it off with a smoky lime butter that delivers a delicious combination of bold and bright flavors.

In Your Box (serves 2)

  • Info
    0.9 oz. Butter
  • 15½ oz. Canned Black Beans
  • 1 Lime
  • 6 oz. Frozen Mangoes
  • 3 oz. Grape Tomatoes
  • 8 oz. Green Beans
  • 1 Jalapeño Pepper
  • Info
    2 Mahi-Mahi Fillets
  • 0.125 tsp. Smoked Paprika

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    446
  • Carbohydrates
    59g
  • Fat
    7g
  • Protein
    48g
  • Sodium
    1025mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 1 Small Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Preheat an outdoor grill or grill pan over medium heat. Drain and rinse black beans in colander. Zest lime, halve, and juice. Rinse mango under warm water (if still frozen) and cut into ¼" pieces. Halve grape tomatoes. Trim ends off green beans. Stem jalapeño and cut a few thin rounds for garnish. Halve remainder, seed, and mince. Rinse mahi-mahi, pat dry, and season both sides with a pinch of salt and pepper.

  • 2

    Cook the Mahi-Mahi

    Drizzle mahi-mahi with 1 tsp. olive oil and place on preheated grill. Cook 4-5 minutes per side, turning as needed to prevent burning, until fish is firm and reaches a minimum internal temperature of 145 degrees. Remove to a plate and allow to rest.

  • 3

    Make the Mango-Black Bean Salsa

    In a medium mixing bowl, combine 1 cup black beans, mango, grape tomatoes, jalapeño (to taste), and 1 Tbsp. lime juice. Season with ½ tsp. salt and a pinch of pepper. Taste and add more lime juice as desired. Set aside, mixing just before serving.

  • 4

    Cook the Green Beans

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add green beans and cook 3 minutes, or until beginning to caramelize. Add 3 Tbsp. water and a pinch of salt, cover, and cook 4 more minutes until vibrant green and tender.

  • 5

    Make the Smoky Lime Butter

    Combine softened butter, smoked paprika, and lime zest (to taste) in a small bowl. Mix to combine thoroughly.

  • 6

    Plate the Dish

    Place a serving of green beans and mango black bean salsa on plate. Place mahi-mahi over salsa and top with smoky lime butter. Garnish with jalapeño rounds.

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