Charred Mahi-Mahi with Mango Salsa and Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared mahi-mahi with a smoky char served atop fragrant coconut rice, crowned with a fresh mango and red onion salsa bursting with tropical flavors. This caribbean-inspired seafood ready in about 35 minutes blends (6 oz each) mahi-mahi fillets, olive oil, 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 420 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.

Prep: 15 min Cook: 20 min Serves 4 Caribbean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes until liquid is absorbed and rice is tender.
  2. Step 2: In a small bowl, mix 1 cup diced mango, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp lime juice. Set mango salsa aside to meld flavors.
  3. Step 3: Pat dry 4 mahi-mahi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  4. Step 4: Add the mahi-mahi fillets and sear for 4 minutes on the first side without moving, until edges are golden and fish easily releases from the pan. Flip and cook an additional 3 minutes until fish is opaque and flakes easily.
  5. Step 5: Serve the mahi-mahi over a bed of coconut rice and spoon the fresh mango salsa over the top for a vibrant, tropical meal.

Equipment for this recipe

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Frequently asked questions

How long does Charred Mahi-Mahi with Mango Salsa and Coconut Rice take to make?

Total time is about 35 minutes (15 min prep + 20 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 Rice?

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 Rice?

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 Rice 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 Rice?

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.

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