Pan-Seared Mahi Mahi Recipe w Coconut Rice & Mango Salsa
Sweet, savory, and 100% delicious, this pan-seared Mahi Mahi recipe with coconut rice & mango salsa is giving all the fancy feels but without all the time in the kitchen 🤌 It’s a restaurant-quality meal that you can make and enjoy in the comfort of your own home. Packed with fresh, irresistible flavors that will leave you craving more!
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Ingredient notes
- Coconut rice – Coconut rice is such an easy side dish to make and gives your plain ol’ rice a little something extra. It’s seriously crazy how good it is and gives all the restaurant style feels.
- Mango Salsa – Another show stopper and a nice little topper you can use on tacos too! You really can’t go wrong if there’s mango involved. You can also achieve a tasty meal with pineapple salsa if you prefer.
What you need for this pan-seared mahi-mahi recipe:
- 1 tbsp olive oil
- 1 lime zest
- 2 tbsp fresh lime juice
- 1 tsp crushed garlic
- s & p to taste
- 4 oz Mahi Mahi
Coconut Rice
- 1.5 cups white jasmine rice or rice of your choice
- 1.5 cups cold-pressed vita coconut water
- 1.25 cups full fat coconut milk or light if you prefer
- .5 tsp salt
Mango Salsa
- 1 mango peeled and diced
- 1/2 red bell pepper
- 1/4 cup finely chopped cilantro
- 1/3 cup red onion
- 1/2 avocado
- 1 tsp olive oil
- s&p to taste
Step-by-step instructions:
Mahi Mahi
- In an 11×7-inch baking dish whisk together olive oil, lime zest, lime juice, and garlic and season with salt and pepper to taste. Place Mahi in a baking dish, cover, and allow to marinate in refrigerator 15 – 30 minutes, then flip Mahi to the opposite side and allow to marinate 15 – 30 minutes longer.
- Preheat a pan over medium-high heat during the last 10 minutes of marinating.Brush
- Spritz olive oil on pan. Place Mahi on the pan and cook for about 3 minutes per side or until just cooked through.
Coconut Rice
- While the Mahi is marinating prepare coconut rice.
- In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
- Cover and simmer until liquid has been absorbed.
- Fluff with a fork, then let rest for 5 minutes.
Mango Salsa
- While the Mahi is grilling prepare salsa.
- In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
- Season with salt and pepper to taste.
- Serve Mahi warm with coconut rice and top with avocado mango salsa.
Frequently asked questions
What are some tips for preparing Mahi Mahi fish?
Rinse your fish under cold water, place it on a paper towel, and pat dry. Excess water can ruin the texture and cooking process. Another tip is to warm a pan on medium heat for about 1 minute, then spray the pan with your choice of oil for 30 seconds, then place your fish in it. And don’t forget to use a timer…a timer is your best friend!
What are some side dishes that go with mahi mahi?
My go-to for making any meal to plate protein with a carb and veggies. Mahi is a mild fish and would pair well with rice, quinoa, or couscous. As far as vegetable options, asparagus, Brussel sprouts, and green beans come to mind. You can also make these into tacos, follow this recipe but instead of shrimp, use blackened Mahi!
What is the best way to make ceviche? What fish is best to use?
I love a lemon juice-soaked ceviche, BUT only if it’s prepared for me at a restaurant. Shocker: I’m not a chef and serving myself or others raw food makes me a little uneasy. So for that reason, when I make ceviche I boil my shrimp beforehand, but if you’re looking for something more traditional, check out this Classic Ceviche Recipe with fish and all the citrusy goodness.
Other Recipes You May Like
Simply Delicious Blackened Shrimp Tacos
Insanely Delicious Greek-Inspired Quick Salad Recipe
Pan-Seared Mahi Mahi with Coconut Rice and Mango Salsa
Ingredients
Mahi Mahi Marinade
- 1 tbsp olive oil
- 2 tsp lime zest
- 3 tbsp lime juice
- 1 tsp crushed garlic
- s & p to taste
- 2 4 oz Mahi Mahi
Coconut Rice
- 1.5 cups white jasmine rice or rice of your choice
- 1.5 cups cold pressed vita coconut water
- 1.25 cups full fat coconut milk or light if you prefer
- .5 tsp salt
Mango Salsa
- 1 mango peeled and diced
- 1/2 red bell pepper
- 1/4 cup finely chopped cilantro
- 1/3 cup red onion
- 1/2 avocado
- 1 tsp olive oil
- s&p to taste
Instructions
Mahi Mahi
- In an 11×7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste. Place mahi in baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip mahi to opposite side and allow to marinate 15 – 30 minutes longer.
- Preheat a pan over medium-high heat during last 10 minutes of marinating.Brush
- Spritz olive oil on pan. Place mahi on pan and cook for about 3 minutes per side or until just cooked through.
Coconut Rice
- While the Mahi is marinating prepare coconut rice.
- In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
- Cover and simmer until liquid has been absorbed.
- Fluff with a fork, then let rest 5 minutes.
Mango Salsa
- While the Mahi is grilling prepare salsa.
- In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water.
- Season with salt and pepper to taste.
- Serve Mahi warm with coconut rice top with avocado mango salsa.
Nutrition
Side not on these nutritional facts:
Fat and carb content will change depending on the amount of rice served. If the pot of rice is divided equally into 4 servings as stated above then those numbers would be correct, but that’s A LOT of rice. I usually serve myself 1/3-1/2 cup of rice depending on my activity level that day, what I’ve eaten that day or plan to eat that day and I also listen to my body. I loosely follow a pre-calculated macro plan given to me by my trainer so I have a good idea of what and how much food intake I have. So keep that in mind when reading these particular nutritional facts as they can be a little misleading.
