Seared Mahi-Mahi with Mango-Lime Salsa and Coconut Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Pan-seared mahi-mahi fillets topped with a bright mango-lime salsa, served alongside fragrant coconut-infused jasmine rice for a tropical seafood dish. This caribbean-inspired seafood ready in about 35 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 380 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.

Ingredients

• 4 fillets (6 oz each) mahi-mahi fillets
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 3 tbsp fresh cilantro, chopped
• 3 tbsp fresh lime juice
• 2 cups cooked jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt for rice

Instructions

1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While the rice cooks, season 4 mahi-mahi fillets with 1 1/2 tsp salt and 1 tsp black pepper on both sides.
3. Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the mahi-mahi fillets and sear for 4-5 minutes per side until golden brown on the outside and opaque in the center.
4. Step 4: In a bowl, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 3 tbsp chopped fresh cilantro, and 3 tbsp fresh lime juice. Stir gently to mix the mango-lime salsa.
5. Step 5: Serve each mahi-mahi fillet over a bed of coconut jasmine rice, topped with a generous scoop of mango-lime salsa for a bright, tropical finish.