Coconut-Crusted Mahi-Mahi with Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender mahi-mahi coated in toasted coconut and served with a vibrant pineapple salsa for a refreshing island-inspired meal. This seafood-inspired seafood ready in about 35 minutes blends (6 oz each) Mahi-mahi fillets, unsweetened coconut flakes, cornstarch 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.

★ 4.1 (9 ratings) Prep: 20 min Cook: 15 min Serves 4 Seafood cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 mahi-mahi fillets (6 oz each) dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a shallow dish, combine 1/2 cup unsweetened coconut flakes and 2 tbsp cornstarch. Press 2 tbsp of the mixture onto both sides of each fillet, ensuring even coverage.
  3. Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the coated fillets and cook for 2 minutes per side until golden brown, then transfer the skillet to a preheated 400°F oven and bake for 10-12 minutes until fish is opaque and flakes easily.
  4. Step 4: While fish bakes, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice in a bowl. Season with 1/4 tsp salt and 1/8 tsp black pepper, then toss gently.
  5. Step 5: Serve baked mahi-mahi immediately with pineapple salsa spooned over the top.

Frequently asked questions

How long does Coconut-Crusted Mahi-Mahi with Pineapple Salsa take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Coconut-Crusted Mahi-Mahi with Pineapple Salsa?

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 Coconut-Crusted Mahi-Mahi with Pineapple Salsa?

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 Coconut-Crusted Mahi-Mahi with Pineapple Salsa 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 Coconut-Crusted Mahi-Mahi with Pineapple Salsa?

Seafood 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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