Pan-Seared Mahi Mahi with Mango Salsa and Avocado Crema
Light and flaky mahi mahi pan-seared to golden perfection, topped with a fresh mango salsa and a smooth avocado crema for a tropical Cinco de Mayo dish. This mexican-inspired cinco de mayo ready in about 25 minutes blends (6 oz each) mahi mahi fillets, 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 400 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 (6 oz each) mahi mahi fillets
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup diced ripe mango
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro leaves
- 3 tbsp fresh lime juice
- 1 small minced jalapeño (seeded)
- 1 whole ripe avocado
- 1/4 cup sour cream
- 1 minced garlic clove
Instructions
- Step 1: Pat 4 mahi mahi fillets dry with paper towels and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fillets and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove from heat and keep warm.
- Step 3: In a medium bowl, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 3 tbsp fresh lime juice, and 1 small minced seeded jalapeño. Stir gently to combine the mango salsa.
- Step 4: In a blender or food processor, blend 1 whole ripe avocado, 1/4 cup sour cream, 1 minced garlic clove, and 1 tbsp fresh lime juice until smooth and creamy to make the avocado crema.
- Step 5: Serve each mahi mahi fillet topped with a generous spoonful of mango salsa and a dollop of avocado crema. Garnish with extra cilantro if desired.
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 and Avocado Crema take to make?
Total time is about 25 minutes (15 min prep + 10 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 and Avocado Crema?
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 and Avocado Crema?
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 and Avocado Crema 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 Salsa and Avocado Crema?
Mexican cinco de mayo 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.
