Simple Spicy Rooster Caribbean Mahi Mahi

Spicy Rooster Caribbean Mahi Mahi with a Tropical Fruit Salsa

One of the great things about summer is the emphasis on grilling. The smell of food grilling over a perfectly stoked fire is hard to beat. Even though many people enjoy year round grilling climates, grilling in the dead of winter just isn’t quite as much fun, believe me I have grilled in snow, sleet, and rain and sunny summer grilling is by far the best. That being said, this recipe can easily be done indoors in the dead of winter and may even help you feel warm and tropical inside while it is freezing outside.


Caribbean Style Mahi Mahi with Tropical Fruit Salsa

Serves 4

4 Mahi Mahi Filets (approx.. 6oz each)

4 Teaspoons of Spicy Rooster Caribbean Blend

1 Tablespoon Canola Oil (or very light olive oil, nothing to strong here)


Tropical Fruit Salsa

1 Papaya

1 Mango

¼ Cup Fresh Blueberries

1 Tablespoon Very Finely Chopped Red Onion

1 Tablespoon Chopped Cilantro

1 Tablespoon Honey

1 Teaspoon Olive Oil

½ Fresh Lime (Juice Only)

Pinch of black pepper, pinch of salt.



Preheat grill (Especially important when grilling fish, you need a very hot grill to help fish not to stick to the grates).

Coat fish with canola oil then mix in Spicy Rooster Caribbean Spice.

(Spray fish with cooking spray for added help in preventing sticking)

Grill for approx.. 5-7 minutes per side


While Fish is grilling peel, remove seeds or pit, and chop Papaya and mango into small cubes. Finely dice red onion and cilantro. Mix all salsa ingredients together.


(If you try this recipe indoors in the winter because the thought of putting on a heavy winter coat to stand in the snow filled tundra doesn't sound appealing, then simply pan sear Mahi (pre heat the pan, again hot is important). Then finish in the oven at 350° for approx. 7-10 minutes depending on the thickness of the fish).


To finish off this meal simply steam some Jasmine Rice and grilled a few veggies! Or turn this meal into a tropical taco feast by cutting the fish into smaller (taco size portions before grilling). If you grill smaller pieces for tacos the cooking time will be slightly less. 


Possible variations:

You can easily substitute chicken for fish in this recipe.

Also, Halibut and Cod are great substitutions as well.

For a fun twist try heavily seasoning a pork butt with Caribbean spice and slow roasting it for several hours and then shredding the meat and making some Caribbean style Carnitas tacos!

Mike Lutz