Charred Mahi-Mahi with Mango Salsa and Coconut Lime Sauce
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 ready in about 25 minutes blends fillets (6 oz each) mahi-mahi fillets, olive oil, divided salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Plate the mahi-mahi fillets, spoon mango salsa evenly on top, and drizzle with the warm coconut lime sauce. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Mahi-Mahi with Mango Salsa and Coconut Lime Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Mahi-Mahi with Mango Salsa and Coconut Lime Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Mahi-Mahi with Mango Salsa and Coconut Lime Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Mahi-Mahi with Mango Salsa and Coconut Lime Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Mahi-Mahi with Mango Salsa and Coconut Lime Sauce?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
