Seared Mahi-Mahi with Mango-Pineapple Chutney and Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared mahi-mahi served with a sweet and tangy mango-pineapple chutney alongside fragrant coconut-infused jasmine rice. This caribbean-inspired seafood ready in about 45 minutes blends (5 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 480 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.

Prep: 20 min Cook: 25 min Serves 4 Caribbean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let rest covered for 10 minutes.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 mahi-mahi fillets evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  3. Step 3: Add mahi-mahi fillets to the hot skillet and sear for 4 minutes on each side until golden brown and cooked through (internal temperature 145°F), then remove and keep warm.
  4. Step 4: In a small bowl, combine 1 cup finely diced ripe mango, 1 cup finely diced fresh pineapple, 1/2 tsp red chili flakes, 2 tbsp lime juice, 1 tbsp honey, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir well to create the tropical chutney.
  5. Step 5: To serve, fluff the coconut rice with a fork and stir in 1/4 cup chopped fresh cilantro. Plate the rice, top with seared mahi-mahi fillets, and spoon mango-pineapple chutney over the fish for a bright, tropical finish.

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Frequently asked questions

How long does Seared Mahi-Mahi with Mango-Pineapple Chutney and Coconut Rice take to make?

Total time is about 45 minutes (20 min prep + 25 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 and Coconut Rice?

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 and Coconut Rice?

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 and Coconut Rice 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-Pineapple Chutney and Coconut Rice?

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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