Seared Mahi-Mahi with Coconut Lime Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Pan-seared mahi-mahi fillets in a silky coconut lime sauce inspired by tropical Puerto Vallarta flavors. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs mahi-mahi fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

4 fillets (6 oz each) mahi-mahi fillets
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 cup full fat coconut milk
1 tsp lime zest
2 tbsp freshly squeezed lime juice
2 cloves minced garlic
2 tbsp chopped fresh cilantro
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Pat 4 mahi-mahi fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add fillets and sear for 4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
Step 3: Reduce heat to medium and add 2 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant.
Step 4: Pour in 1 cup coconut milk, 1 tsp lime zest, 2 tbsp lime juice, and 1/4 tsp red chili flakes if using. Simmer and stir for 3-4 minutes until sauce thickens slightly.
Step 5: Stir in 2 tbsp chopped fresh cilantro, then spoon the coconut lime sauce over the mahi-mahi fillets. Serve immediately.