This is a fresh, light summer recipe you definitely need to try! Fish is one my favorite proteins and Mahi mahi is at the top of my favorite fish list. Slightly spicy but not too much, moist yet flaky. So good. So quick to make. That is probably my favorite part of cooking fish is how fast it cooks. So convenient on those busy day/tired nights. Paired with the fresh sweetness of mango salsa and crunchy slaw, this dish is a perfectly balanced delight for those summer nights.

I made this dish into a bowl, because I love bowl meals. I feel like I am getting a balanced, nourishing meal every time. My husband on the other hand made tacos with it. I made cilantro lime cauliflower rice in place of the quinoa for the leftover fish fillet I had and it was just as good.

Protein, fiber, fat, and greens. Perfectly balanced. It’ll definitely keep you full and satisfied. Let me know what you think in the comments! Enjoy!

Print Recipe

Pan Fried Mahi Mahi with Mango Salsa

Flaky, lightly spiced fish paired with fresh mango salsa makes this a summer staple.

Course: Main Course

Cuisine: American, Mexican

Keyword: avocado oil, chili powder, cilantro, fish, garlic, jalepeno, lime, mango, paprika, red pepper, sea salt

Servings: 2

Ingredients

Mahi Mahi

• 2-3 Mahi mahi fillets
• 1½ tsp smoked paprikia
• 1 tsp coconut sugar
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• ¾ tsp cumin
• ¼ tsp black pepper
• ¼ tsp chili powder
• ½ tsp oregano dried
• 1 tbsp olive oil

Mango Salsa

• 2 ripe mangoes diced
• 1/2 cup chopped cilantro
• 1/2 red pepper diced
• 1 jalepeno diced
• 2 tbsp avocado oil
• juice from one lime
• sl salt and pepper to taste

Instructions

Pan-fried Mahi Mahi

• Preheat a skillet over medium heat. Add 1-2 tbsp of olive oil.
• Combine all the spices until blended.
• Pat the mahi mahi dry with a paper towel.
• Coat eat side of the fish with olive oil and generously sprinkle each side with the spice blend. Rub the spice blend in if necessary.
• Once the oil in the pan is sizzling (sprinkle a few drops of water on pan to test if needed), cook for 3 minutes on each side or until fish reaches a temperature of 145 degrees. Fish should be a golden brown color

Mango Salsa

• Combine all ingredients and mix well.
• This salsa recipe will make extra. Store leftovers in the fridge.
• Serve with the mahi mahi immediately. Enjoy!

Notes

Original recipe adapted from:

https://www.jessicagavin.com/pan-seared-mahi-mahi-honey-lime-coleslaw/#wprm-recipe-container-36588