Imagine a culinary escape where the vibrant flavors of the Caribbean dance on your palate, transforming an ordinary dinner into an extraordinary dining experience. This Seared Mahi Mahi with Grilled Mango Pineapple Salsa isn't just a meal—it's a vacation on a plate that promises to whisk you away to sun-soaked shores with every single bite. Prepare to be amazed by how simple ingredients can create a restaurant-quality dish that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 mahi mahi fillets
- 1 mango, diced
- 1 cup pineapple, diced
- 1/4 cup red onion, diced
- 1 tablespoon lime juice
- 1 cup cooked rice
- 1 can black beans, drained
- Salt and pepper to taste
Instructions
- Prepare the mango pineapple salsa by combining diced mango, pineapple, red onion, and lime juice in a bowl. Season with salt and pepper, mix well, and set aside to allow flavors to meld.
- Rinse mahi mahi fillets and pat dry with paper towels. Season both sides generously with salt and pepper.
- Heat a large cast-iron skillet or grill pan over medium-high heat. Add a tablespoon of olive oil and ensure the pan is very hot before cooking.
- Carefully place mahi mahi fillets in the hot pan, cooking for approximately 3-4 minutes on each side until golden brown and fish is cooked through. The internal temperature should reach 145°F.
- While fish is cooking, warm the black beans in a separate saucepan. Season with a pinch of cumin and salt.
- For green rice, mix cooked rice with chopped fresh cilantro, a squeeze of lime juice, and a pinch of salt.
- Plate the dish by placing green rice as a base, topping with seared mahi mahi, and generously spooning mango pineapple salsa over the fish. Serve black beans on the side.
- Garnish with additional fresh cilantro and a lime wedge for extra brightness.
Tips
- Pat your mahi mahi fillets completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a cast-iron skillet or grill pan for the best heat distribution and crispy exterior.
- Don't overcrowd the pan - cook fish in batches if necessary to maintain high heat.
- Let the fish rest for a minute after cooking to retain its juices and prevent drying out.
- Use fresh, ripe mangoes and pineapples for the salsa to maximize flavor complexity.
- Always check the internal temperature of fish - it should reach 145°F for safe consumption.
- Prepare the salsa ahead of time to allow flavors to meld and intensify.
- For extra flavor, consider adding a pinch of cayenne or jalapeño to the salsa for a subtle kick.
Nutrition Facts
Calories: 398kcal
Carbohydrates: 54g
Protein: 39g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 70mg
