Pan-Seared Mahi-Mahi with Mango Lime Salsa
Firm, flaky mahi-mahi fillets pan-seared in butter and topped with a zesty mango lime salsa that brightens every bite. This caribbean-inspired caribbean ready in about 20 minutes pairs (6 oz each) mahi-mahi fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 pieces (6 oz each) mahi-mahi fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup diced fresh mango
- 1/4 cup diced red bell pepper
- 2 tbsp finely chopped red onion
- 1 small, seeded and minced jalapeño
- 3 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp honey
Instructions
- Step 1: Pat dry 4 mahi-mahi fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium-high heat until butter foams.
- Step 3: Add the fillets and sear for 4-5 minutes per side until golden brown and cooked through, turning gently to avoid breaking. Remove from heat and keep warm.
- Step 4: In a small bowl, mix 1 cup diced fresh mango, 1/4 cup diced red bell pepper, 2 tbsp finely chopped red onion, 1 small minced jalapeño (seeded), 3 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey until combined.
- Step 5: Spoon the mango lime salsa generously over the warm mahi-mahi fillets and serve immediately with steamed rice or a light salad.
Frequently asked questions
How long does Pan-Seared Mahi-Mahi with Mango Lime Salsa take to make?
Total time is about 20 minutes (10 min prep + 10 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 Lime Salsa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) mahi-mahi fillets from drying out.
Can I substitute ingredients in Pan-Seared Mahi-Mahi with Mango Lime 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 Lime 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 Pan-Seared Mahi-Mahi with Mango Lime Salsa?
Caribbean caribbean 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.
What others are saying
- ★★★★★
The balance of sweet and tangy in the salsa elevated the mahi-mahi.
- ★★★★★
Made this for my family and everyone was impressed with the flavors.
- ★★★★★
Loved it! The mango salsa was perfect with the mahi-mahi.
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