Skip to content

Pan Seared Mahi Mahi (with Mango Salsa)

Mahi Mahi is a firm white fish that is perfect for pan searing or grilling.  This pan seared mahi mahi with mango salsa is scrumptious all by itself, and tastes fabulous with the fish.  Tender, flavorful, and flaky white fish can easily be accomplished! 

Mahi Mahi with Salsa

One of my first articles here was about a Pan Seared Mahi Mahi. Some things don’t change, and when something is this good, there’s a reason we keep making it over and over.

As soon as spring shows the promise of summer up ahead, I start craving tropical salsas.  And nothing showcases a refreshing tropical salsa like a good white fish…

Pan Fried Mahi Mahi with Tropical Salsa

We always say this whenever we go on foodie restaurant outings:  You can tell a lot about how good (or not) a restaurant is by how well it cooks up its fish.  Seafood is one of the easiest things to overcook, and once overcooked, it’s game over.  I know this because I always order seafood.

In general, once seafood starts to turn opaque, it’s done.  Voila!  No more heat on that baby, please!  For fish, once it feels mostly firm to the touch and loses its transparency, it should be nicely done. 

This Pan Seared Mahi Mahi with Mango Salsa is obviously done with mahi mahi fillets, which is a firm and somewhat flaky white fish that lends itself well to pan searing. Halibut would be another awesome choice for a hearty white fish with great flavor.

Pan Fried Mahi Mahi

We served this Pan Seared Mahi Mahi just recently at our Gourmet Club.  Gourmet Club has been one of our highlights since moving here.  A few couples who have the love of food in common.  We cook, do serious wine pairings, we bake, and we eat.  It’s all good.  Very good.

Recently, we decided to switch things up and start doing themed dinners.  It was high time to branch out and go global with our dishes.  So when it was our turn to host, we chose to go with a tropical theme.

Which is how we ended up serving this tender, flaky, refreshing Mahi Mahi.

Fry Mahi - Mahi

Pan Seared Mahi Mahi with Mango Salsa is simple yet impressive, and tastes absolutely divine.

Served alongside this scrumptious coconut rice or a simple rice pilaf, it would make a phenomenal meal for the weekend.  Have a couple of friends over, and enjoy!

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Mahi - Mahi with Mango Salsa

Pan Seared Mahi Mahi with Mango Salsa

4.58 from 7 ratings
This Pan Seared Mahi Mahi is absolutely mouthwatering! Perfect for spring and summer, but it works anytime of year, since it is pan seared! The salsa is truly something special. This recipe also works well with halibut!
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 4
Author: Amy Dong


For the Salsa:

  • ½ red onion, diced
  • 5 oz grape/cherry tomatoes, chopped
  • ¼ cup cilantro, chopped
  • 1 ripe mango, diced
  • 10 oz ripe pineapple, diced
  • Juice of 1 lime
  • 2 TB pure honey
  • 1 tsp freshly cracked black pepper
  • ½ tsp coarse kosher salt

For the Fish:

  • 4 Mahi Mahi fillets, 6 oz each, about 1 inch thick
  • Oil for pan frying
  • Coarse Kosher salt
  • Fresh cracked black pepper


  • Prepare the Salsa: In a bowl, combine all salsa ingredients. Cover well and keep chilled in fridge.
  • For the fish: Sprinkle fillets liberally with kosher salt and pepper on both sides. Heat about 5 TB oil in large frying pan at medium-high until very hot.
  • Carefully set one or two fillets (don’t overcrowd) in hot oil and sear for 2 minutes – lift pan by the handle frequently and shake the pan back and forth briskly, so the fish is being moved around. You don’t want the fish to sit in the same spot the entire time and get stuck on the pan.
  • Carefully flip fish over. Lower heat to medium. Cook 3-4 minutes (or just until fish loses transparency and becomes fully opaque, mostly firm to the touch) still lifting and shaking pan here and there. Immediately remove fish from pan, and repeat for other fillets.
  • Plate the cooked fish and serve alongside prepared salsa.
  • *Note: Your actual cook time will vary depending on fish fillet thickness. If thicker than 1 inch, you may cook a bit longer. If thinner than 1 inch, lessen the cook time. The fish is done at at 125F.

Nutrition (per serving)

Calories: 195kcal | Carbohydrates: 18.6g | Protein: 30.8g | Fat: 0.6g | Saturated Fat: 0.1g | Cholesterol: 78.2mg | Sodium: 344.4mg | Fiber: 1.6g | Sugar: 16.1g
Course: Dinner, Main, seafood
Cuisine: American
Diet: Gluten Free
Method: Stovetop

If you enjoy shrimp, you’ll love this easy peasy Stir Fry Asian Shrimp with Snow Peas. So tasty and scrumptious with every bite!  Switch up the veggies easily to whatever you have on hand!

shrimp stir fry

This one requires a bit of fearlessness, but if you’re willing to try something a bit daring and reap the delicious rewards, you’ll want to try this awesome Salmon Poke.  A popular Hawaiian appetizer.

Hawaiian Salmon Poke 2

And if you’ve never made your own Cioppino (a San Fransiscan Seafood Stew)…. really, really, it must be made at least once in your lifetime.  You will wonder where this has been hiding all your life.

Cioppino 2
4.58 from 7 votes (6 ratings without comment)

Add a comment

Recipe Rating


    • Rich

    I’m wondering if anyone has simply substituted the lemon in this recipe for mango. I’ve a lot of homegrown mangos at the moment and want to avoid the time and trouble of making a salsa.

    • Nami | Just One Cookbook

    What a gorgeous and delicious mahi mahi! I love your mango/avocado salsa – it brightens the dish and gives extra layer of flavors. My whole family will enjoy this meal. <3

      • chewoutloud

      Thanks, Nami! I’ve been hungry over lots of your dishes recently as well! 🙂

    • Carol at Wild Goose Tea
    • 5 stars

    You are soooooooooooo right about the over cooking of seafood. Hence I often avoid
    ordering seafood in restaurants unless it’s fish and chips etc. I love mahi mahi and here in the Pacific NW you don’t really find it that often. Alaskan Cod, salmon and halibut are the prime varieties you find. This is a wonderful treatment of this lovely piece of fish—complimenting it, without over powering it. I lit up like a fireworks display with the idea of a Gourmet Club. Wow, what an idea. You have got me thinking. 🙂 🙂

      • chewoutloud

      If you have a few like-minded foodie friends, Gourmet Club is really a ton of fun! Your group can decide how you want to do it, rotate the hosting, and everyone rotates bringing gourmet style apps/sides/mains/dessert…and wine pairings if you wish 🙂 Our group has been together for 5 years now, and we love it! By the way, your comment about fish and chips is right on the money – LOL 🙂

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week