Pan-Seared Mahi Mahi with Pineapple Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A lightly pan-seared Mahi Mahi fillet topped with a bright pineapple mango salsa, offering a balance of sweet and tangy tropical flavors. This caribbean-inspired seafood ready in about 20 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 350 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.

Prep: 10 min Cook: 10 min Serves 2 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 (6 oz each) Mahi Mahi fillets with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
  2. Step 2: Add the fillets to the skillet and sear for 4-5 minutes on the first side without moving, until edges are golden and the fish releases easily from the pan. Flip and cook for an additional 3-4 minutes until the fish is opaque throughout and flakes easily with a fork. Remove from heat and set aside.
  3. Step 3: In a small bowl, combine 1/2 cup finely diced ripe pineapple, 1/2 cup finely diced ripe mango, 1/4 cup finely diced red bell pepper, 2 tbsp finely minced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 small seeded finely chopped jalapeño. Stir gently to combine.
  4. Step 4: Spoon the pineapple mango salsa generously over the cooked Mahi Mahi fillets and serve immediately with your choice of sides.

Frequently asked questions

How long does Pan-Seared Mahi Mahi with Pineapple Mango Salsa take to make?

Total time is about 20 minutes (10 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 Pineapple 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 Pineapple 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 Pineapple 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 Pineapple 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.

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