This easy recipe highlights the firm, flaky texture of mahi mahi paired with a bright, fresh mango salsa that adds a sweet and tangy contrast.
Cilantro lime rice complements the dish with a fragrant, zesty side that balances the flavors beautifully.
Perfect for a weeknight dinner or casual entertaining, this dish is quick to prepare and offers a vibrant, tropical flair.
Why You’ll Love This Recipe
- Mahi mahi has a mild flavor and firm texture that sears beautifully, creating a crispy exterior and moist interior.
- Fresh mango salsa adds a burst of sweet freshness that contrasts beautifully with the savory fish.
- Cilantro lime rice provides herbaceous and citrus notes that round out the meal for a well-balanced plate.
Pan-Seared Mahi Mahi with Mango Salsa and Cilantro Lime Rice
Enjoy a light and tropical seafood entree featuring tender pan-seared mahi mahi topped with fresh mango salsa, served alongside fragrant cilantro lime rice.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 mahi mahi fillets (6 ounces each), skin removed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 ripe mango, diced (about 1 cup)
- 1 small red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime, divided
- 2 cups cooked jasmine or basmati rice (about 1 cup uncooked)
- 1 tablespoon butter
- Salt to taste
Instructions
- Prepare the Mango Salsa In a medium bowl, combine the diced mango, red bell pepper, red onion, chopped cilantro, minced jalapeño if using, and juice of half a lime. Mix gently and set aside to let flavors meld.
- Cook the Cilantro Lime Rice Warm the cooked rice in a saucepan over low heat with butter, the juice of the remaining half lime, and a pinch of salt. Stir in chopped cilantro just before serving. Keep warm.
- Pan-Seared Mahi Mahi Pat mahi mahi fillets dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
- Sear the Fish Add mahi mahi fillets to the pan and cook without moving for 4 to 5 minutes until golden brown. Flip and cook an additional 3 to 4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from heat.
- Serve Plate the cilantro lime rice, place a mahi mahi fillet on top or beside it, and spoon mango salsa over the fish. Garnish with additional cilantro leaves and lime wedges if desired.
Helpful Tips
- Patting the fish dry before seasoning helps achieve a crispy, golden crust when searing.
- Use ripe mango for the best sweetness and flavor in the salsa.
- If you prefer less heat, omit the jalapeño from the salsa.
Storage and Make-Ahead
Store leftover cooked mahi mahi and cilantro lime rice separately in airtight containers in the refrigerator for up to 2 days.
Reheat the rice gently on the stovetop or in the microwave with a splash of water to prevent drying.
Reheat fish gently in a low oven (about 275°F/135°C) to avoid overcooking; best eaten fresh for optimal texture.
Frequently Asked Questions
Can I use frozen mahi mahi for this recipe?
Yes, you can use frozen mahi mahi fillets. Thaw them overnight in the refrigerator before cooking to ensure even cooking and food safety.
Is mahi mahi safe to eat cooked rare?
No, mahi mahi should be cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Can I make the mango salsa ahead of time?
Yes, mango salsa can be made up to 24 hours in advance and stored in the refrigerator. Stir before serving.
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