Pan-Seared Mahi Mahi with Tropical Pineapple-Mango Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light pan-seared mahi mahi topped with a fresh and colorful pineapple-mango salsa that captures the essence of tropical flavors. This Caribbean-inspired seafood recipe (gluten free), ready in about 18 minutes, pairs mahi mahi fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

Prep: 10 min Cook: 8 min Serves 2 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 mahi mahi fillets and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat until shimmering.
  3. Step 3: Place the fillets in the skillet and sear for 4 minutes on the first side without moving until golden brown and edges begin to crisp.
  4. Step 4: Flip the fillets and cook for an additional 3-4 minutes until fish flakes easily with a fork and internal temperature reaches 145°F.
  5. Step 5: While the fish cooks, combine 1/2 cup finely diced pineapple, 1/2 cup finely diced mango, 2 tablespoons finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, and 1 teaspoon minced jalapeño in a small bowl. Stir gently to blend.
  6. Step 6: Remove the mahi mahi from the skillet and plate immediately. Spoon the pineapple-mango salsa generously over the fish and serve warm.

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