Pan-Seared Mahi-Mahi with Mango Salsa
Fresh mahi-mahi fillets seared to perfection and served with a vibrant mango salsa featuring lime and cilantro for a bright Caribbean twist. This caribbean-inspired seafood ready in about 30 minutes blends (6 oz), skinless mahimahi fillet, 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 2, 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
- 2 (6 oz), skinless mahimahi fillet
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup, peeled, pitted, and finely diced mango
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped fresh cilantro
- 1, juiced lime
- 1/4 tsp ground cumin
Instructions
- Step 1: Pat the mahi-mahi fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, then add the mahi-mahi and cook for 4-5 minutes per side until opaque and flaking easily with a fork.
- Step 3: While the fish cooks, combine 1 cup diced mango, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1/4 tsp ground cumin in a small bowl, mixing until evenly distributed.
- Step 4: Remove the fish from the skillet and let rest for 2 minutes, then serve immediately topped with the mango 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 Salsa take to make?
Total time is about 30 minutes (15 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 Pan-Seared Mahi-Mahi with Mango 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 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 Salsa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Salsa?
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.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
