Mahi Mahi accompanied by Mango Salsa

A vibrant dish combines the flaky, mild flavor of mahi mahi with a fresh and zesty mango salsa that adds a perfect burst of sweetness and spice. It’s a simple, colorful meal that’s great for a light lunch or dinner.

Best Cooking Tips

Pat the fish dry before cooking to get a nice sear.
Use ripe but firm mangoes for the best texture in the salsa.
Let the salsa sit for a few minutes to allow the flavors to blend well.

Ingredients 0/9

2 tablespoons olive oil ¼ cup diced onion 3 tablespoons brown sugar 1 mango, diced ½ (15 ounce) can pineapple chunks, drained ¼ cup red wine 4 (4 ounce) mahi mahi steaks salt and ground black pepper to taste ¼ cup blackening seasoning

Why You'll Keep Making This

This dish combines the mild, flaky texture of fish with the bright, sweet flavors of fresh mango salsa. It’s light, refreshing, and perfect for warm weather meals. The salsa adds a vibrant contrast that makes every bite exciting.

Step 1

Gently heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the onion and cook it for about 3 minutes, stirring occasionally, until it softens a bit. Sprinkle in the brown sugar and stir until it melts into the onion, which should take about a minute. Then add the mango, pineapple, and red wine, letting everything simmer together for 3 to 5 minutes until it's nice and warm. Once done, transfer this fruity mixture to a bowl and set it aside for now.

Step 2

Wipe out the skillet if needed and add another 2 tablespoons of olive oil. Season your mahi mahi steaks with salt and pepper, then rub them all over with the blackening seasoning. When the oil is hot, cook the fish for about 3 to 4 minutes on each side, until it flakes easily with a fork. Serve the steaks topped with the mango salsa you made earlier, and enjoy!

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Ideas For Every Meal

Serve alongside a bed of fluffy rice or quinoa to soak up the juices. A simple green salad or steamed vegetables also pair well, keeping the meal light and balanced.

Storing This Dish

Store any leftover fish and salsa separately in airtight containers in the refrigerator. The fish is best eaten within two days, while the salsa can last up to three days but may lose some freshness. Reheat the fish gently to avoid drying it out.

Frequently Asked Questions

Can I use fresh pineapple instead of canned for the salsa?

Yes, fresh pineapple works great; just dice it and drain any excess juice before adding.

What can I substitute for blackening seasoning?

You can use a mix of paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper as a homemade alternative.

How do I know when the fish is cooked properly?

The fish should flake easily with a fork and be opaque throughout.

Can I prepare the mango salsa ahead of time?

Yes, you can make the salsa a few hours in advance and keep it refrigerated until serving.

What if I don’t have red wine; can I use something else?

You can substitute red wine with apple juice or additional pineapple juice for a similar sweetness.

Is it necessary to wipe out the skillet before cooking the fish?

Wiping the skillet helps prevent burning leftover bits and ensures even cooking.

Can I grill the fish instead of cooking it in a skillet?

Yes, grilling is a great option; just season the fish and cook over medium heat for about 3-4 minutes per side.

How spicy is the blackening seasoning?

It can be mildly to moderately spicy depending on the blend; adjust the amount if you prefer less heat.