Seared Mahi-Mahi with Mango Salsa and Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared mahi-mahi fillets topped with a fresh, zesty mango salsa paired with creamy coconut-infused jasmine rice. This latin american-inspired seafood ready in about 40 minutes pairs 6 oz each 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.

★ 4.6 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rice, 1 cup coconut milk, 1/2 cup water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then cover and simmer on low for 15 minutes until liquid is absorbed and rice is tender.
  2. Step 2: While rice cooks, season 4 mahi-mahi fillets each about 6 oz with 1 tsp salt and 1/2 tsp black pepper on both sides.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add mahi-mahi fillets and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F).
  4. Step 4: In a medium bowl, combine 1 diced medium mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Stir gently to combine for mango salsa.
  5. Step 5: Fluff coconut rice with a fork and divide among plates. Top each plate with a mahi-mahi fillet and spoon mango salsa over the fish before serving.

Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared Mahi-Mahi with Mango Salsa and Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each mahi-mahi fillets from drying out.

Can I substitute ingredients in Seared Mahi-Mahi with Mango Salsa 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 Salsa 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 Salsa and Coconut Rice?

Latin American 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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