Pan-Seared Mahi-Mahi with Mango Salsa and Lime Butter

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 recipe (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

The instant-read thermometer we’d check this fish with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. 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.
2. Step 2: Pat 4 mahi-mahi fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
3. 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.
4. 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.
5. 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.