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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
Diet and Health Healthy
Ingredient Mahi Mahi, Mango
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Servings 4


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


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.