Name: Pan Seared Mahi-Mahi with Mango Salsa
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 4 oz mahi-mahi fillets (skin on (approx 4each)); juice of ½ lemon; salt and freshly ground black pepper; 2 tbsp neutral oil (such as grape seed); 1 medium mango; 1 small sweet onion (finely chopped); 1 red and 1 green jalapeno (seeded and finely chopped); 1 Tbsp chopped fresh cilantro leaves*; 1 clove garlic (minced); 1 tsp rice wine vinegar*; salt and freshly ground black pepper; 2 cups cooked Basmati or Jasmine rice

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All things from the sea are considered part of Aphrodite’s domain. But Mahi-Mahi has more than folklore on its side. This seared Mahi-Mahi is a protein powerhouse, helping to give you the sustained energy you need for a long night of passion. It’s also a source of nutrients to help metabolism, brain health and hormone production.

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What’s to love about Mahi-Mahi

Let’s not forget about flavor. Mahi-Mahi is one of the mildest white fish that still has a firm texture. It’s one of those fish with enough substance to satisfy steak eaters. But you must be careful when cooking the faintly sweet flesh of this tropical fish. Cook it just until it starts to flake, no more.

If the seared Mahi-Mahi isn’t enough to sell you on this recipe, how about the fact that it’s topped with a sensual salsa? The fresh mango salsa that tops the fish is filled with ingredients to help get your evening off to the right start. This simple recipe combines the sweet, juicy flesh of mango with the aphrodisiacs of garlic and chile for just the right punch.

How to serve this tropical fish recipe

This recipe makes a satisfying, romantic dinner. But it also works for lunch, served over your favorite salad greens instead of rice. Save any leftover mango salsa for dipping chips or topping chicken or steak. This fast and easy salsa recipe really works to liven the flavor of any protein.

Closeup of seared mahi-mahi with fresh mango salsa and rice in the background on a white plate

Pan Seared Mahi-Mahi with Mango Salsa

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A simple and sultry lunch or dinner recipe, it tops the sweet, mild flesh of Mahi Mahi with a tropical, mango salsa. Serve over rice or just toss with your favorite salad greens.

Course dinner, Lunch

Cuisine Hawaiian

Prep Time 10

Cook Time 8

Total Time 18

Servings 4

Ingredients

For the Mahi Mahi:

4 oz mahi-mahi fillets skin on (approx 4each)
juice of ½ lemon
salt and freshly ground black pepper
2 tbsp neutral oil such as grape seed

For the Mango Salsa:

1 medium mango
1 small sweet onion finely chopped
1 red and 1 green jalapeno seeded and finely chopped
1 Tbsp chopped fresh cilantro leaves*
1 clove garlic minced
1 tsp rice wine vinegar*
salt and freshly ground black pepper

To serve

2 cups cooked Basmati or Jasmine rice

Instructions

For the salsa:

Peel the mango.
Slice flesh away from pit then dice fruit into 1/4-inch cubes.
Transfer mango to a medium mixing bowl. Add onion, jalapeno, cilantro, garlic and vinegar. Toss to thoroughly combine.
Season with salt and black pepper to taste. Set aside.
For the fish:
Rub the fish fillets with the salt and lemon juice then rest for 30 mins.
Heat a large saute pan over medium-high heat and then add the oil.
Sear the fish, skin side down for 3--4 minutes.
Turn the fish and saute until cooked through, approximately 3 to 4 minutes. Keep a careful eye on the fish at this stage. You do not want to overcook.

To serve:

Place 1/2 cup rice on each of four plates. Top with mahi-mahi, served skin side down. Spoon the mango salsa over each fillet. Alternatively, serve on top of your favorite salad greens.

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