Easy Blackstone Mahi Mahi Recipe with Tropical Salsa

This Blackstone Mahi Mahi comes together in about 20 minutes of active time and gives you tender, flaky fish with a lightly caramelized, golden edge straight off the griddle. A quick teriyaki marinade does most of the flavor work, and an optional tropical fruit salsa turns it into a bright, restaurant-style dinner. It’s lean, healthy, and easy enough for a weeknight.

If you love cooking seafood on the flat top, this method gives you better browning and more even contact than a grill grate, with none of the worry about delicate fillets falling through the grates.

What Is Mahi Mahi?

Mahi mahi is a firm, mild, slightly sweet white fish (also called dorado or dolphinfish — it is a fish, not a dolphin). Its firm texture holds up beautifully on a Blackstone, and its mild flavor takes well to marinades, citrus, and fruit. If you can’t find it, snapper, tilapia, or grouper are good substitutes that cook in a similar way.

Why You’ll Love This Blackstone Mahi Mahi

• Fast. The marinade only needs 30 minutes, and the fish cooks in under 10. Most of that time is hands-off.
• Great texture on the griddle. The flat top sears the surface for a golden crust while keeping the inside moist and flaky.
• Lean and healthy. Mahi mahi is a low-fat, high-protein white fish, so this is a light meal that still feels satisfying.
• Easy cleanup. One griddle, a marinade dish, and a bowl for the salsa.
• Flexible. Skip the salsa for a simple weeknight version, or add it when you want something a little special.

Ingredients

For the mahi mahi:

• Mahi mahi fillets: Fresh or fully thawed before cooking
• Reduced-sodium teriyaki sauce: Builds the savory marinade base
• Sherry or pineapple juice: Adds depth and gentle sweetness
• Garlic cloves: For warm aromatic background flavor
• Neutral high-smoke-point oil: Keeps the griddle from sticking

Tropical fruit salsa:

• Ripe mango: Peeled and diced, for sweet tropical flavor
• Fresh pineapple: Adds bright juicy tang
• Papaya: For soft mellow sweetness
• Red onion: Brings sharp savory bite
• Green bell pepper: For crisp crunch
• Jalapeño: Adds adjustable gentle heat
• Fresh cilantro: For a clean herbaceous note
• Fresh mint: Brightens the salsa with coolness
• Lime juice: Adds zippy citrus acidity and balance
• Lemon juice: Brightens everything with a tangy lift
• Crushed red pepper flakes: Adds a mild warm spice

Ingredient Notes & Substitutions

• Teriyaki sauce: Reduced-sodium keeps it from getting too salty as it reduces on the hot griddle. Coconut aminos work for a soy-free, lower-sodium swap.
• Sherry vs. pineapple juice: Sherry adds savory depth; pineapple juice keeps it family-friendly and adds a touch of sweetness.
• The salsa is optional. For a plain weeknight version, just season the marinated fish with salt and pepper and finish with a squeeze of lime.
• Fish swaps: Snapper, grouper, or tilapia all cook well on the griddle with this same marinade.

How to Cook Mahi Mahi on a Blackstone

Step 1 — Marinate the fish. In a shallow dish, stir together the teriyaki sauce, sherry (or pineapple juice), and garlic. Add the mahi mahi and turn to coat. Cover and refrigerate for 30 minutes. Don’t go much longer — the salt and acid can start to break down the fish if it sits too long.

Step 2 — Make the salsa. While the fish marinates, combine all the salsa ingredients in a bowl. Cover and refrigerate so the flavors meld. Stir before serving.

Step 3 — Preheat the griddle. Heat your Blackstone to medium (about 375–400°F). Once hot, add a thin layer of oil and spread it across the cooking surface so the fish won’t stick.

Step 4 — Cook. Remove the fillets from the marinade and let the excess drip off (discard the used marinade). Place the fillets on the oiled griddle and cook undisturbed for 4–5 minutes, until the underside is golden and releases easily. Flip once and cook another 3–4 minutes, until the fish is opaque and flakes easily with a fork. It’s done at an internal temperature of 145°F.

Step 5 — Serve. Plate the fish and spoon the tropical salsa over the top. Serve right away.

Expert Tips

• Start with fresh or fully thawed fish. Pat the fillets dry before they go in the marinade so the surface sears instead of steams.
• Get the griddle hot first. A properly preheated, oiled surface is the difference between a clean release with golden color and fish that sticks and tears.
• Don’t move it too soon. Let the first side cook undisturbed; it will release on its own when it’s ready to flip.
• Don’t overcook. Mahi mahi is lean and goes from juicy to dry quickly. Pull it at 145°F and let carryover heat finish the job.
• Use a thin spatula. A wide, thin fish spatula makes flipping delicate fillets much easier.

How to Store & Reheat

• Storing: Cool the fish completely, then store leftovers in an airtight container in the refrigerator for up to 2–3 days. Keep the salsa in a separate container.
• Reheating: Warm gently in a 350°F oven for 8–10 minutes, just until heated through. The air fryer at 350°F for 3–4 minutes also works well and helps re-crisp the edges. Avoid the microwave, which tends to make fish rubbery.
• Freezing: Cooked mahi mahi can be frozen for up to 1 month, though the texture is best fresh. Thaw in the fridge before reheating.

What to Serve With Blackstone Mahi Mahi

This fish is light and slightly sweet, so it pairs well with fresh, bright sides:

• Blackstone griddle balsamic vegetables
• Blackstone Brussels sprouts
• Blackstone grilled corn on the cob
• Quinoa cooked in the Instant Pot or couscous to soak up the salsa
• A simple citrus or green salad for a refreshing contrast

Recipe FAQs

Can I use frozen mahi mahi? Yes — just thaw it completely in the refrigerator and pat it dry before marinating so it sears properly.

What temperature should the Blackstone be? Medium heat, around 375–400°F. Hot enough to sear, but not so hot that the marinade burns before the fish cooks through.

How do I keep the fish from sticking? Preheat the griddle fully, oil the surface right before cooking, and don’t try to flip the fillet until it releases on its own.

How do I know when mahi mahi is done? It turns opaque, flakes easily with a fork, and reaches an internal temperature of 145°F. A digital thermometer is the most reliable way to check.

Can I cook other fish this way? Yes. Snapper, grouper, tilapia, or even salmon work well on the griddle with the same marinade and technique; adjust cook time slightly for thickness.

More Blackstone Griddle Mains

• Blackstone Chicken Stir Fry
• Blackstone Sirloin Steak
• Blackstone Pork Chops
• Blackstone Griddle Hot Dogs

Blackstone Sides to Serve Alongside

Blackstone Griddle Frozen French Fries

Blackstone Griddle Balsamic Vegetables

Blackstone Brussels Sprouts

Blackstone Grilled Corn on the Cob

Blackstone Green Beans

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