Seared Mahi-Mahi with Mango-Pineapple Salsa and Lime Butter

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

Pan-seared mahi-mahi topped with a vibrant tropical mango-pineapple salsa and finished with a zesty lime butter that captures the essence of summer. This caribbean-inspired seafood (gluten free) ready in about 25 minutes blends salt, black pepper, olive oil 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 320 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: 15 min Cook: 10 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 mahi-mahi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Set aside.
  2. Step 2: In a bowl, combine 1 cup diced mango, 1 cup diced fresh pineapple, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp lime juice. Stir gently and refrigerate the salsa.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the mahi-mahi fillets and sear for 4 minutes on the first side without moving until golden brown and crispy edges form.
  4. Step 4: Flip the fillets and cook for an additional 3 minutes until fish is opaque and flakes easily with a fork.
  5. Step 5: Remove fish from the pan, reduce heat to low, and add 3 tbsp unsalted butter and 1 tsp lime zest to the skillet. Let the butter melt and swirl it around for 1 minute to infuse with lime.
  6. Step 6: Plate each fillet, spoon the mango-pineapple salsa generously on top, and drizzle with the warm lime butter before serving.

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Frequently asked questions

How long does Seared Mahi-Mahi with Mango-Pineapple Salsa and Lime Butter take to make?

Total time is about 25 minutes (15 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 Salsa and Lime Butter?

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 Salsa and Lime Butter?

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 Salsa and Lime Butter 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.

Is Seared Mahi-Mahi with Mango-Pineapple Salsa and Lime Butter 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.

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