Food and Recipes

mahi mahi with mango salsa

A couple months ago, I discovered grapeseed oil at Costco for several dollars cheaper than the olive oil we normally buy in bulk. So I decided to give it a try.

I noticed that many of Elana’s recipes on Elana’s Pantry use grapeseed oil, and in her FAQs she explains why:

Q. Why do you use grapeseed oil and coconut oil in the majority of your recipes?
A. I am following a dairy free diet for now and have found that grapeseed oil has a neutral flavor that closely approximates the texture and taste of butter in baked goods. Coconut oil is full of lauric acid, a medium chain fatty acid that purportedly has various health benefits.

Besides the neutral flavor, grapeseed oil also has a higher smoke point than olive oil, making it safer to sautee foods at a higher heat. Grapeseed and olive oil have the same nutritional value when it comes to low saturated fat and high unsaturated fat. But the kicker is grapeseed oil has nearly twice the amount of  Vitamin E per tablespoon.

Recently, I’ve used grapeseed oil to sautee tilapia and whitefish, baste sweet potato fries before baking and make homemade salad dressings.

Mahi Mahi with Mango Salsa

Salsa Ingredients

  • 1/2 large red bell pepper
  • 1 small cucumber
  • 1/2 red onion
  • 1/2 jalapeño (use the whole thing if you like it spicy)
  • 1 mango
  • 1 lime
  • 1 tbsp grapeseed oil
  • 1 avocado
  • salt and pepper, to taste

Fish Ingredients

  • Mahi Mahi fillets
  • Grapeseed oil
  • Lime juice
  • Herbs de Provence (basil, marjoram, thyme, sage, savory, rosemary)
  • Seasoning Salt (salt, paprika, celery, tumeric, black pepper)

1. Dice red bell pepper, cucumber, red onion and jalapeño, and add to mixing bowl.

2. Cut up mango, and add to bowl. It’s easiest to slice lengthwise on both sides right next to the seed.

3. Add lime juice, oil and a dash of salt and pepper, then mix evenly.

4. Dice avocado last, and gently mix with rest of salsa.

5. Depending on the size of your pan and how many fillets you’re cooking, add a generous helping of oil and lime juice to the pan, set to medium to medium-high heat.

6. Place fillets in pan, and sprinkle with herbs and salt seasoning. Then flip and sprinkle other side.

7. Let fish simmer on each side roughly 3 minutes.

Then plate with fresh mango salsa, and enjoy!



I'm a full-time wife and semi-stay-at-home mom to four young kids. Day to day, I help my husband with his small business, but when I have any extra time, you can find me cooking or being active outdoors with my family. We live at the foothills of the North Georgia mountains and are embracing modern homesteading month by month.


  1. I thought it was great. You get the sweet mango, the kick of the raw onion and jalapeño, and the tartness of the lime. Can’t wait to make it again.

Leave a Reply

Your email address will not be published. Required fields are marked *