Mahi Mahi with Spanish Pepper Relish

Lunch / Dinner

Mahi Mahi with Spanish Pepper Relish

A quick sweet pepper relish is all it takes to brighten this fresh dinner and give grilled mahi mahi its day in the sun.

Mahi mahi means “very strong” in Hawaiian, and one thing’s for sure about this firm white fish — its flavor holds up to big Mediterranean players like kalamata olives, capers, and lemon. It’s as thick and meaty as a steak and keeps its shape on the grill, while being easier on the waistline.

A slightly sweet fish, mahi mahi pairs wonderfully with the citrusy tang of orange slices and lemon juice, which, in turn, complement the briny olives and capers. Vibrant bell peppers add not just bright color but flavor, too.

As with any seafood, if buying fresh, purchase mahi mahi from a fish market or seafood counter you can trust. If possible, smell it before purchasing. It should smell fresh like the sea, not fishy


4 servings

Total Time

Print Recipe

Share Recipe




Test Kitchen Tips

For quick prep, assemble the relish ingredients while the peppers are grilling, then start grilling the fish while the peppers steam.

The common English name for mahi mahi is dolphinfish, but because this causes confusion with the marine mammal, the name “mahi mahi” is becoming widespread.


Preheat grill to medium-high.

Grill bell peppers, covered, until slightly charred, turning to char all sides, about 10 minutes. Transfer peppers to a bowl, cover with plastic wrap, and let steam 5 minutes. Peel charred skin from peppers, remove and discard stems and seeds, then thinly slice peppers. Combine peppers, orange segments, olives, parsley, capers, and 1 Tbsp. oil for the relish; season with salt and black pepper.

Brush mahi mahi with 1 to 2 Tbsp. oil; season with salt and black pepper. Grill mahi mahi, covered, 2 minutes, then rotate 90° to create a crosshatch pattern. Grill mahi mahi until browned on one side, 2 minutes. Flip mahi mahi and squeeze on lemon juice; grill and rotate the same as the other side.

Serve mahi mahi with relish.


Once the peppers are cool enough to handle, use a paring knife to remove their charred skin.


Slice away the orange’s peel, then release each segment by cutting along the side of each membrane.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 265

% Daily Value*

Total Fat 11g 16%

Saturated Fat 2g 10%

Cholesterol 124mg 41%

Sodium 414mg 17%

Carbs 8g 2%

Fiber 2g 8%

Protein 33g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!