Pan-Seared Mahi Mahi with Mango-Tiki Salsa
Lightly pan-seared mahi mahi fillets topped with a fresh mango salsa infused with hints of ginger, lime, and jalapeño for a tropical flair. This caribbean-inspired seafood 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 320 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 pieces, 6 oz each mahi mahi fillets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup ripe mango, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 tbsp jalapeño, seeded and minced
- 1 tsp fresh ginger, grated
- 2 tbsp fresh lime juice
- 2 tbsp cilantro leaves, chopped
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 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the fillets and sear for 4-5 minutes on each 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 tbsp minced jalapeño, 1 tsp grated fresh ginger, 2 tbsp fresh lime juice, and 2 tbsp chopped cilantro. Toss gently to combine.
- Step 4: Spoon the mango-tiki salsa generously over the cooked mahi mahi fillets and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Mahi Mahi with Mango-Tiki Salsa 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-Tiki 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-Tiki 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-Tiki 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-Tiki 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.
