Seared Mahi-Mahi with Pineapple Salsa and Coconut Rice

By · Reviewed by AislePrompt Editorial · ·

Pan-seared mahi-mahi served with a zesty pineapple salsa and fluffy coconut-infused jasmine rice for a Polynesian-inspired meal. This seafood ready in about 45 minutes blends fillets, 6 oz each mahi-mahi fillets, salt, black pepper 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 420 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: 20 min Cook: 25 min Serves 4 Seafood cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until clear. In a medium saucepan, combine rice, 1 cup canned coconut milk, and 1/2 cup water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes.
  2. Step 2: For the pineapple salsa, mix 1 cup finely diced pineapple, 1/4 cup finely diced red bell pepper, 2 tbsp finely diced red onion, 1 tsp minced jalapeño, 2 tbsp lime juice, and 2 tbsp chopped fresh cilantro in a bowl. Set aside to marinate.
  3. Step 3: Pat dry 4 mahi-mahi fillets and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat (about 375°F). Sear fillets for 4 minutes on each side until golden and cooked through.
  4. Step 4: Plate mahi-mahi with a generous scoop of coconut rice and top with the fresh pineapple salsa. The combination offers a balance of savory, sweet, and citrus notes perfect for a Polynesian-inspired dinner.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (20 min prep + 25 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 Salsa and Coconut Rice?

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 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 Pineapple 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 Pineapple Salsa and Coconut Rice?

Seafood 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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