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
-
1
Coat fish with oil.
-
2
Season with jerk spices. We recommend Killer Hogs BBQ Rub for best results.
-
3
Smoke at 225°F for 35-45 minutes.
-
4
Fish is done at 145°F. Use an instant-read thermometer for accuracy.
-
5
Top with mango salsa.