Seared Mahi-Mahi with Pineapple and Mango Salsa
Pan-seared mahi-mahi fillets topped with a bright pineapple and mango salsa, delivering a flavorful tropical seafood entree. This caribbean-inspired seafood ready in about 27 minutes blends (6 oz each) mahi-mahi fillets, olive oil, salt 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 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.
Ingredients
- 4 pieces (6 oz each) mahi-mahi fillets
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup finely diced pineapple
- 1 cup finely diced ripe mango
- 1/4 cup finely diced red bell pepper
- 2 tbsp finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice
- 1 small, seeded and minced jalapeño
Instructions
- Step 1: Pat dry 4 mahi-mahi fillets (6 oz each) and season both sides with 1 teaspoon salt and 1 teaspoon black pepper.
- Step 2: Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the fillets and sear for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
- Step 3: In a medium bowl, combine 1 cup finely diced pineapple, 1 cup finely diced ripe mango, 1/4 cup finely diced red bell pepper, 2 tablespoons finely chopped red onion, 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, and 1 small minced jalapeño (seeded).
- Step 4: Stir the salsa ingredients until well mixed and season with additional salt if desired.
- Step 5: Spoon generous amounts of the tropical salsa over each mahi-mahi fillet and serve immediately 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 Pineapple and Mango Salsa take to make?
Total time is about 27 minutes (15 min prep + 12 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 Pineapple and Mango Salsa?
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 Pineapple and Mango Salsa?
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 Pineapple and Mango Salsa 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 Pineapple and Mango Salsa?
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.
