Ingredients:

  • 4 (6 oz) Mahi Mahi fillets
  • 2 tbsp Avocado oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Sea salt
  • 1/2 tsp cracked black pepper
  • 2 ripe Mangos, diced
  • 1/2 Red Onion, finely minced
  • 1 Jalapeño, seeded and minced
  • 1/4 cup Fresh Cilantro, chopped
  • 1 large Lime, juiced
  • 1/2 cup Sour Cream
  • 1 tbsp Lime Juice
  • 1/4 tsp Cumin
  • 1/8 tsp Cayenne Pepper

Instructions:

  1. Prep the fish. Pat the 4 Mahi Mahi fillets dry with paper towels. Note: Surface moisture is the enemy of a good sear; it creates steam instead of a crust.
  2. Apply the rub. Whisk together the avocado oil, smoked paprika, garlic powder, 1/2 tsp cumin, sea salt, and black pepper.
  3. Coating. Brush the spice mixture evenly over both sides of each fillet.
  4. Assemble the salsa. Combine the diced mangos, red onion, jalapeño, cilantro, and the juice of one lime in a bowl.
  5. Whisk the sauce. Stir together the sour cream, 1 tbsp lime juice, 1/4 tsp cumin, and cayenne pepper until silky and combined.
  6. Preheat the grill. Bring your grill to medium high heat (about 400°F).
  7. Sear. Place the fish on the grates and cook for 4-5 minutes. Don't touch it until the edges turn opaque.
  8. The flip. Carefully flip the fillets using a fish spatula.
  9. Finish cooking. Grill for another 4-5 minutes until the fish flakes easily with a fork.
  10. Rest and serve. Let the fish rest for 2 minutes, then top generously with the mango salsa and a heavy drizzle of the creamy sauce.