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.

No reviews yetUpdated: Mar 31, 2026

Prep Time 15 min

Cook Time 15 min

Total Time 30 min

Difficulty Medium

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.

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.

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!

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.

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By Arjun Patel

Recipe Contributor

Arjun enjoys creating straightforward recipes that work well in real kitchens.