Pan-Seared Mahi-Mahi with Mango Salsa and Lime Butter
A bright summer seafood dish featuring tender mahi-mahi fillets topped with a vibrant mango salsa and finished with a zesty lime butter sauce. This caribbean-inspired seafood (gluten free) ready in about 25 minutes pairs mahi-mahi fillets, ripe mango, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 4 pieces, 6 oz each mahi-mahi fillets
- 1 large, diced ripe mango
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1 small, seeded and minced jalapeño
- 2 tbsp, chopped fresh cilantro
- 3 tbsp, freshly squeezed lime juice
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 large diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced small jalapeño (seeded), 2 tbsp chopped fresh cilantro, and 1 tbsp fresh lime juice. Stir gently and set aside to let flavors meld.
- Step 2: Pat 4 mahi-mahi fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add the fillets and sear for 4-5 minutes on each side until golden and cooked through with an internal temperature of 145°F.
- Step 4: Remove the fish from the pan and reduce heat to low. Add 4 tbsp unsalted butter and 2 tbsp fresh lime juice to the skillet, swirling until melted and combined into a sauce.
- Step 5: Plate the mahi-mahi fillets, spoon the mango salsa over the top, and drizzle the lime butter sauce around. Serve immediately for a bright summer seafood entrée.
Frequently asked questions
How long does Pan-Seared Mahi-Mahi with Mango Salsa and Lime Butter take to make?
Total time is about 25 minutes (15 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 Salsa and Lime Butter?
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 Salsa and Lime Butter?
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 Lime Butter 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 Salsa and Lime Butter 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.
