Seared Mahi-Mahi with Mango and Coconut Salsa

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

Pan-seared mahi-mahi fillets paired with a vibrant mango and coconut salsa that celebrates island flavors and tiki-inspired freshness. This caribbean-inspired seafood ready in about 23 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 320 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.

★ 4.3 (13 ratings) Prep: 15 min Cook: 8 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 mahi-mahi fillets and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets and sear for 4 minutes on each side until golden brown and the fish flakes easily with a fork.
  3. Step 3: While fish cooks, prepare the salsa by combining 1 cup diced ripe mango, 1/2 cup finely chopped fresh coconut meat, 1/2 cup diced red bell pepper, 1/4 cup minced red onion, 1 small minced jalapeño, 2 tbsp freshly squeezed lime juice, and 2 tbsp chopped cilantro in a bowl. Toss gently to combine.
  4. Step 4: Remove fish from heat and let rest for 2 minutes. Serve each fillet topped generously with the mango and coconut salsa for a fresh, tangy finish.

Frequently asked questions

How long does Seared Mahi-Mahi with Mango and Coconut Salsa take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared Mahi-Mahi with Mango and Coconut Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Seared Mahi-Mahi with Mango and Coconut 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 Seared Mahi-Mahi with Mango and Coconut 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 Seared Mahi-Mahi with Mango and Coconut 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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