Pan-Seared Mahi-Mahi with Mango and Avocado Salsa

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Lightly spiced mahi-mahi fillets pan-seared to golden perfection and topped with a vibrant mango and avocado salsa. This Caribbean-inspired seafood recipe (gluten free), ready in about 22 minutes, pairs mahi-mahi fillets, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 12 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 mahi-mahi fillets and season evenly with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets and cook for 4-5 minutes per side until the edges are golden and fish flakes easily with a fork.
  3. Step 3: While the fish cooks, combine 1 cup diced mango, 1 cup diced avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp lime juice in a bowl. Stir gently to combine.
  4. Step 4: Plate the cooked mahi-mahi and spoon the mango avocado salsa over the top immediately to enjoy the contrast of warm fish and cool salsa.

Frequently asked questions

How long does Pan-Seared Mahi-Mahi with Mango and Avocado Salsa take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Mahi-Mahi with Mango and Avocado Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Mahi-Mahi with Mango and Avocado 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 Pan-Seared Mahi-Mahi with Mango and Avocado 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.

Is Pan-Seared Mahi-Mahi with Mango and Avocado Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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