Seared Mahi-Mahi with Mango-Pineapple Chutney
Pan-seared mahi-mahi served with a vibrant tropical chutney made from mango, pineapple, and fresh ginger for a balanced sweet and spicy flavor. This caribbean-inspired seafood (gluten free) ready in about 20 minutes blends fillets (6 oz each) mahi-mahi fillets, olive oil, finely diced ripe mango 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 350 calories and feeds 2, 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
- 2 fillets (6 oz each) mahi-mahi fillets
- 2 tbsp olive oil
- 1/2 cup, finely diced ripe mango
- 1/2 cup, finely diced pineapple chunks
- 1 tsp, grated fresh ginger
- 1/4 tsp red chili flakes
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 mahi-mahi fillets with 1/2 tsp salt and 1/4 tsp black pepper. Sear the fillets for 4 minutes per side until golden brown and cooked through, then remove from heat and keep warm.
- Step 2: In a small saucepan, combine 1/2 cup diced ripe mango, 1/2 cup finely diced pineapple chunks, 1 tsp grated fresh ginger, 1 tbsp brown sugar, 1 tbsp lime juice, and 1/4 tsp red chili flakes. Cook over medium heat for 5 minutes until the fruit softens and the chutney thickens slightly.
- Step 3: Stir 2 tbsp chopped fresh cilantro into the chutney and spoon generously over the seared mahi-mahi fillets before serving with steamed rice or greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared Mahi-Mahi with Mango-Pineapple Chutney take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Seared Mahi-Mahi with Mango-Pineapple Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Seared Mahi-Mahi with Mango-Pineapple Chutney?
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-Pineapple Chutney for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Seared Mahi-Mahi with Mango-Pineapple Chutney gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
