This Seared Mahi Mahi recipe combines the firm, flaky texture of mahi mahi with a bright, fresh pineapple salsa and fragrant coconut rice to create a vibrant tropical meal.
The pineapple salsa adds a sweet and tangy contrast that complements the mild fish, while coconut rice adds creaminess and aroma to complete this well-balanced dish.
Why You’ll Love This Recipe
- Mahi mahi has a firm texture that holds up well to pan-searing, giving a nice crust and juicy interior.
- Pineapple salsa adds freshness, natural sweetness, and acidity to brighten the dish and balance the richness of the fish.
- Coconut rice adds creaminess and a subtle tropical flavor, pairing perfectly with the pineapple and fish.
- Using fresh ingredients and cooking the fish to the safe minimum temperature ensures both flavor and food safety.
Seared Mahi Mahi with Pineapple Salsa and Coconut Rice
A tropical seafood dinner featuring perfectly seared mahi mahi topped with fresh pineapple salsa, paired with creamy coconut-infused rice.
- Prep time
- 20 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 1/2 cups jasmine rice (270g)
- 1 1/2 cups canned coconut milk (360ml)
- 1 cup water (240ml)
- 1/2 teaspoon salt
- 4 mahi mahi fillets (6 ounces each, about 170g each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh pineapple, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/3 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon honey (optional)
Instructions
- Prepare the Coconut Rice Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil over medium heat, then reduce heat to low and cover. Simmer gently for 18-20 minutes until liquid is absorbed and rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Make the Pineapple Salsa In a medium bowl, combine diced pineapple, red bell pepper, red onion, jalapeño, and cilantro. Add lime juice and honey (if using). Mix well and refrigerate until ready to serve.
- Cook the Mahi Mahi Pat the mahi mahi fillets dry and season both sides with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. When the pan is hot, add the fillets. Sear for about 4-5 minutes on the first side without moving them to ensure a crust forms. Flip and cook an additional 3-4 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
- Serve Plate the coconut rice, place a mahi mahi fillet on top or beside the rice, and spoon a generous amount of pineapple salsa over the fish. Serve immediately.
Helpful Tips
- Use fresh pineapple for the best salsa flavor; canned pineapple will be too sweet and watery.
- Do not overcrowd the pan when searing the fish to ensure even cooking and browning.
- If you like a milder salsa, remove the seeds from the jalapeño before dicing to reduce the heat.
- Make sure to cook mahi mahi to a safe internal temperature of 145°F (63°C) as recommended by the USDA.
- For a dairy-free option, this recipe is naturally free of dairy if you omit honey or replace it with agave syrup.
Storage and Make-Ahead
Store leftover mahi mahi and salsa separately in airtight containers in the refrigerator for up to 2 days.
Refrigerate leftover coconut rice in an airtight container for up to 3 days.
Reheat the fish gently in a microwave on low or in a skillet over low heat to prevent drying out.
Discard any leftovers that have been at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use frozen mahi mahi for this recipe?
Yes, you can use frozen mahi mahi. Thaw it completely in the refrigerator overnight before cooking for best results.
Can I make the pineapple salsa in advance?
Yes, you can prepare the pineapple salsa up to one day ahead. Store it in the refrigerator covered. Stir before serving.
What can I substitute for coconut milk?
If you don't have coconut milk, you can use regular milk or a plant-based milk, but the rice will lose some tropical flavor.
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