Seared Mahi-Mahi with Mango-Pineapple Salsa and Tiki-Inspired Coconut Rice

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Pan-seared mahi-mahi topped with a zesty mango-pineapple salsa served alongside fragrant coconut-infused jasmine rice. This Caribbean-inspired seafood recipe, ready in about 40 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 420 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 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup, diced mango
• 1 cup, diced fresh pineapple
• 1/2 cup, finely diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 2 tbsp lime juice
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt

The instant-read thermometer we’d check this fish with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed. Remove from heat and let stand 5 minutes.
2. Step 2: In a medium bowl, mix 1 cup diced mango, 1 cup diced fresh pineapple, 1/2 cup finely diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice. Stir well and set salsa aside to let flavors meld.
3. Step 3: Pat dry 4 mahi-mahi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the mahi-mahi fillets for 4 minutes per side until golden brown and cooked through, with an internal temperature of 145°F.
5. Step 5: Serve each mahi-mahi fillet topped generously with the mango-pineapple salsa alongside a scoop of coconut jasmine rice for a vibrant tiki-inspired meal.