Pan-Seared Mahi-Mahi with Mango and Avocado Salsa
Lightly spiced mahi-mahi fillets pan-seared to golden perfection and topped with a vibrant mango and avocado salsa. This caribbean-inspired seafood (gluten free) ready in about 22 minutes blends 6 oz each mahi-mahi fillets, olive oil, ground cumin 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 320 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 pieces, 6 oz each mahi-mahi fillets
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup diced mango
- 1 cup diced avocado
- 1/4 cup finely chopped red onion
- 2 tbsp chopped cilantro
- 2 tbsp lime juice
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Mahi-Mahi with Mango and Avocado 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 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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