Seared Mahi-Mahi with Pineapple-Cilantro Salsa

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

A light seafood entrée featuring pan-seared mahi-mahi topped with a bright pineapple and cilantro salsa that evokes tropical coastal flavors. This caribbean-inspired seafood ready in about 20 minutes blends (6 oz each) mahi-mahi fillets, pineapple, finely chopped, red onion, finely chopped 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 2, 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: 10 min Cook: 10 min Serves 2 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 mahi-mahi fillets (6 oz each) and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.
  2. Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fillets and sear for 4 minutes on the first side without moving until a golden crust forms.
  3. Step 3: Flip the fillets and cook for an additional 3-4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Remove from heat and keep warm.
  4. Step 4: In a medium bowl, combine 1 cup finely chopped pineapple, 1/4 cup finely chopped red onion, 3 tbsp chopped cilantro, 1 tsp minced jalapeño, and 2 tbsp fresh lime juice. Stir to combine and season with a pinch of salt to balance flavors.
  5. Step 5: Spoon the pineapple-cilantro salsa generously over the seared mahi-mahi fillets and serve immediately with steamed rice or a green salad.

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Frequently asked questions

How long does Seared Mahi-Mahi with Pineapple-Cilantro Salsa take to make?

Total time is about 20 minutes (10 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 Pineapple-Cilantro 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-Cilantro 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-Cilantro Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Cilantro 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.

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