Description
This pan-seared mahi-mahi is light, flaky, and full of flavor. Paired with a fresh and zesty pineapple salsa, it makes a bright and healthy meal that’s perfect for weeknights or summer dinners. It’s quick to make, packed with protein, and loaded with tropical flair.
Ingredients
For the Mahi-Mahi:
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4 mahi-mahi fillets (about 6 oz each)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1/2 teaspoon paprika
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Salt and black pepper, to taste
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Juice of 1/2 lime
For the Pineapple Salsa:
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1 cup fresh pineapple, finely diced
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1/4 cup red onion, finely diced
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1/4 cup red bell pepper, finely diced
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1 small jalapeño, seeded and minced
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2 tablespoons fresh cilantro, chopped
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Juice of 1 lime
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Salt, to taste
Instructions
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Make the pineapple salsa:
In a bowl, combine pineapple, red onion, bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and set aside to let the flavors meld. -
Season the mahi-mahi:
Pat the fish dry with paper towels. Rub both sides with olive oil, then season with garlic powder, paprika, salt, and pepper. Squeeze lime juice over the top. -
Sear the fish:
Heat a large skillet over medium-high heat. Once hot, add the mahi-mahi fillets. Cook for about 3–4 minutes per side, or until the fish is golden and flakes easily with a fork. -
Serve:
Plate each fillet and top with a generous scoop of pineapple salsa. Serve immediately with rice, quinoa, or a fresh salad.
Notes
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For extra sweetness in the salsa, add a little honey or diced mango.
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Mahi-mahi can be substituted with halibut, cod, or any firm white fish.
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The salsa can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 290
- Sugar: 6g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg