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Grilled Mahi-Mahi with Mango Salsa and Coconut Cauliflower Rice

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 2-3 1x
paleo mahi-mahi
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For the Mahi-Mahi

  • 23 fillets mahi-mahi
  • Oil to coat (I used coconut oil spray)
  • 2 tablespoons melted ghee
  • A pinch of salt and pepper

For the Cauliflower Rice:

  • 1 head cauliflower, riced
  • 3/4 cup of the thick white coconut cream from canned coconut cream or canned coconut milk
  • 2 tablespoons coconut oil
  • 1/3 cup shredded coconut flakes

For the salsa:

  • 1 large mango or 2 small mangos, skinned and diced
  • 1/2 cup diced red onion
  • 1/2 medium red pepper, finely diced
  • 2 green onions, diced
  • 1/2 jalapeño, seeded and finely diced (can also use a Serrano pepper)
  • Juice of 1 lime
  • 1 teaspoon salt
  • Optional: 1 avocado, diced


  1. Combine everything for the salsa and set aside in the refrigerator
  2. In large skillet, heat coconut oil and add in cauliflower rice
  3. Let cauliflower cook for about 5 minutes and then add the coconut cream and shredded coconut
  4. Stir to combine and let sit for another 5 minutes, stirring occasionally
  5. While the cauliflower rice is cooking, get the fish ready
  6. Spray and brush on the oil and ghee (butter) and lightly salt and pepper
  7. Once the cauliflower rice is finished, turn stove off but leave rice there
  8. On the grill or a grill pan, grill mahi-mahi for 4-6 minutes on each side
  9. Turn the stove back on and just reheat the cauliflower rice
  10. Remove from heat, plate the fish over the rice and top with the salsa!
  11. Serve and enjoy!