Grilled Mahi-Mahi with Cilantro Cantaloupe Salsa

Grilled Mahi-Mahi with Cilantro Cantaloupe Salsa Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 Tbsp. fresh cilantro, finely chopped
  • 1 whole shallot, diced
  • 16 oz. wild, line-caught mahi mahi (4-oz pieces)
  • 1 whole lemon juice and zest
  • ½ medium cantaloupe, diced
  1. Combine the lemon juice and zest, cantaloupe, cilantro, and shallot in a glass bowl. Rinse the fish and lightly coat with oil. Cover the fish with one-third of the salsa, making sure not to contaminate the salsa with fish juice. Refrigerate the fish to marinate, 20 minutes to 2 hours. Prepare the grill and cook the fish approximately 10 minutes per side, or until it is white and flaky in the center. Top with the remaining salsa and black pepper, and serve.

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Nutrient Information Per Batch

516.11 kcal Calories, 112.81 mg Calcium, 33.44 g Carbohydrate, 327.04 mg Cholesterol, 3.72 g Total Fat, 2.78 g Fiber, 6.21 mg Iron, 179.78 mg Magnesium 2813.32 mg Potassium, 86.46 g Protein,165.19 mcg Selenium, 445.51 mg Sodium, 22.86 g Sugars, 2.76 mg Zinc, 0.99g Saturated fat, 0 trans Fat, 0.57 g Monounsaturated fats, 0.98 g Polyunsaturated fats, 2076.97 IU Vitamin A, 2.16 mg Vitamin B6, 2.69 mcg Vitamin B12, 31.49 mg Vitamin C, 0 IU Vitamin D, 0.17 Vitamin E, 12.78 mcg Vitamin K, 102.55 mcg Folate,0.24 mg Vitamin B1(Thiamin),29.53 mg Vitamin B3(Niacin),0.39 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 110.59 mcg Lutein and Zeaxanthin, 0.02 g ALA, 0.09 g EPA, 0.39 gDHA,710.78 mg Phosphorous, 0.32 mg Manganese, 45.6 mcg Alpha carotene, 5733.81 mcg Beta carotene, 18.83 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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