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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Pan-seared mahi-mahi fillets topped with a bright mango and papaya salsa, served alongside fragrant coconut-infused jasmine rice. This caribbean-inspired seafood ready in about 40 minutes blends fillets (6 oz each) mahi-mahi fillets, divided salt, divided black pepper 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 420 calories and feeds 4, 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.

Ingredients

• 4 fillets (6 oz each) mahi-mahi fillets
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp olive oil
• 1 cup, diced mango
• 1 cup, diced ripe papaya
• 1/4 cup, finely minced red onion
• 2 tbsp, chopped fresh cilantro
• 3 tbsp fresh lime juice
• 1/2, seeded and finely chopped jalapeño pepper
• 1 cup, uncooked jasmine rice
• 1 cup, canned full-fat coconut milk
• 1 cup water
• 1 tsp sugar

Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 cup canned full-fat coconut milk, 1 cup water, and 1 tsp sugar. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, season 4 mahi-mahi fillets evenly with 3/4 tsp salt and 1/2 tsp black pepper on both sides.
3. Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add mahi-mahi fillets and sear for 4 minutes per side until golden brown and cooked through. Remove from pan and keep warm.
4. Step 4: In a medium bowl, combine 1 cup diced mango, 1 cup diced ripe papaya, 1/4 cup finely minced red onion, 2 tbsp chopped fresh cilantro, 3 tbsp fresh lime juice, 1/2 finely chopped jalapeño pepper, and remaining 3/4 tsp salt and 1/2 tsp black pepper. Stir gently to combine.
5. Step 5: Serve each mahi-mahi fillet topped with a generous scoop of mango-papaya salsa alongside 1/2 cup coconut rice. Garnish with extra cilantro if desired.