Pan-Seared Mahi-Mahi with Pineapple Salsa is a fresh and flavorful dish that combines tender, flaky fish with a sweet and tangy salsa. The lightly seasoned mahi-mahi is cooked to perfection in a hot pan, then topped with a refreshing pineapple salsa for a bright, tropical finish. This dish is easy to make and perfect for a healthy weeknight meal or an elegant dinner.
Why You’ll Love This Recipe
- Light, healthy, and packed with fresh flavors
- Quick and easy to make in under 30 minutes
- The pineapple salsa adds a delicious sweet-and-spicy contrast
- Perfect for meal prep or a restaurant-quality dinner at home
- Pairs well with rice, quinoa, or roasted vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Mahi-Mahi:
- Mahi-mahi fillets
- Olive oil
- Lime juice
- Garlic powder
- Paprika
- Salt and pepper
For the Pineapple Salsa:
- Fresh pineapple, diced
- Red bell pepper, diced
- Red onion, finely chopped
- Jalapeño, minced
- Cilantro, chopped
- Lime juice
- Salt
Directions
- Prepare the salsa: In a bowl, combine pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir well and set aside.
- Season the fish: Pat the mahi-mahi fillets dry, then drizzle with olive oil and lime juice. Sprinkle with garlic powder, paprika, salt, and pepper.
- Sear the mahi-mahi: Heat a skillet over medium-high heat. Add a little olive oil, then place the fillets in the pan. Cook for 3-4 minutes per side, until golden brown and cooked through.
- Assemble and serve: Plate the mahi-mahi and top with a generous scoop of pineapple salsa. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Grilled Mahi-Mahi: Instead of pan-searing, grill the fish for a smoky flavor.
- Mango Salsa: Swap pineapple for mango for a different tropical twist.
- Spicier Kick: Add more jalapeño or a dash of cayenne to the seasoning.
- Coconut-Crusted Mahi-Mahi: Coat the fish in shredded coconut before searing for extra texture.
- Low-Carb Option: Serve with cauliflower rice or a fresh green salad.
Storage/Reheating
- Refrigeration: Store leftover fish and salsa separately in airtight containers for up to 2 days.
- Freezing: Mahi-mahi can be frozen for up to 2 months, but the salsa is best enjoyed fresh.
- Reheating: Warm the fish in a skillet over medium heat or in the oven at 350°F for about 10 minutes. Avoid microwaving, as it can dry out the fish.
FAQs
What does mahi-mahi taste like?
Mahi-mahi has a mild, slightly sweet flavor with a firm, flaky texture.
Can I use frozen mahi-mahi?
Yes, just thaw it completely and pat it dry before cooking.
What can I serve with this dish?
It pairs well with rice, quinoa, roasted vegetables, or a fresh salad.
Can I make the salsa ahead of time?
Yes, the salsa can be made up to a day in advance and stored in the fridge.
How do I know when mahi-mahi is fully cooked?
It should be opaque and flake easily with a fork. The internal temperature should reach 137°F.
Can I use another type of fish?
Yes, halibut, cod, or snapper work well as substitutes.
How do I keep mahi-mahi from sticking to the pan?
Make sure the pan is hot and use enough oil to prevent sticking.
Is this recipe spicy?
The jalapeño adds mild heat, but you can adjust the spice level to your preference.
Can I add avocado to the salsa?
Absolutely! Diced avocado adds a creamy texture and complements the flavors well.
Is mahi-mahi a sustainable seafood choice?
Yes, mahi-mahi is generally considered a sustainable seafood option, but always check for responsibly sourced fish.
Conclusion
Pan-Seared Mahi-Mahi with Pineapple Salsa is a delicious, healthy, and easy-to-make meal with vibrant tropical flavors. Whether you’re cooking for a special occasion or a simple weeknight dinner, this dish is sure to impress. Serve it with your favorite sides and enjoy a fresh, restaurant-quality meal at home!
PrintPan-Seared Mahi-Mahi with Pineapple Salsa
This pan-seared mahi-mahi is light, flaky, and packed with tropical flavors! Topped with a sweet and tangy pineapple salsa, it’s the perfect dish for a fresh and vibrant meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Tropical, Seafood
Ingredients
For the Mahi-Mahi:
- 4 mahi-mahi fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- Juice of 1 lime
For the Pineapple Salsa:
- 1 cup fresh pineapple, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ teaspoon honey (optional)
- Pinch of salt
Instructions
-
Prepare the Pineapple Salsa:
- In a bowl, combine pineapple, red bell pepper, red onion, jalapeño, and cilantro.
- Add lime juice, honey (if using), and a pinch of salt. Toss well and refrigerate while preparing the fish.
-
Season & Sear the Mahi-Mahi:
- Pat mahi-mahi fillets dry with paper towels.
- Season both sides with salt, black pepper, garlic powder, paprika, and cumin.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear fillets for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 137°F).
- Squeeze fresh lime juice over the fish before serving.
-
Assemble & Serve:
- Top each mahi-mahi fillet with a generous scoop of pineapple salsa.
- Serve with rice, quinoa, or a side of roasted vegetables.
Notes
- For a spicier kick, leave some jalapeño seeds in the salsa.
- Swap pineapple for mango or papaya for a different tropical twist.
- Grill instead of pan-sear by cooking over medium heat for 3-4 minutes per side.