Charred Mahi-Mahi with Mango Salsa and Coconut Lime Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Pan-seared mahi-mahi with smoky char marks, topped with a bright mango salsa and drizzled with a creamy coconut lime sauce for a refreshing island-inspired dish. This Caribbean-inspired seafood recipe, ready in about 25 minutes, pairs mahi-mahi fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) mahi-mahi fillets
• 3 tbsp olive oil
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 large, peeled and diced mango
• 1/4 cup, finely chopped red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp, chopped fresh cilantro
• 3 tbsp, fresh squeezed, divided lime juice
• 1/2 cup, full fat coconut milk
• 1 tsp honey
• 1, minced garlic clove

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Instructions

1. Step 1: Season 4 mahi-mahi fillets evenly on both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering.
2. Step 2: Add the fillets and sear for 4-5 minutes on each side until golden with visible char marks and the fish flakes easily with a fork. Remove from skillet and set aside.
3. Step 3: In a medium bowl, combine 1 large diced mango, 1/4 cup finely chopped red onion, 1 minced jalapeño, 2 tbsp chopped cilantro, and 2 tbsp fresh lime juice. Toss gently to make the mango salsa.
4. Step 4: In a small saucepan over low heat, whisk together 1/2 cup coconut milk, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, 1/2 tsp black pepper, and remaining 1 tbsp lime juice. Warm for 3-4 minutes until slightly thickened but not boiling.
5. Step 5: Plate the mahi-mahi fillets, spoon mango salsa evenly on top, and drizzle with the warm coconut lime sauce. Serve immediately.