Mahi Mahi is an extremely versatile fish – make it sweeter (like we did here) by adding pineapple or mango or keep it savory by eating it blackened. You can also grill it, bake it, or cook it on the stovetop. Be sure to look for Mahi Mahi that’s been sustainably caught. According to the Monterey Bay Aquarium’s Seafood Watch, the best choice is Mahi Mahi “caught in the U.S. Atlantic with handlines and hand-operated pole-and-lines or trolling lines.” Enjoy!
Mahi Mahi with Mango Pico de Gallo
For the Mahi Mahi:
- 2 lbs Mahi Mahi (or 4 fillets prepared by your fishmonger)
- 1 tbsp coconut oil
- Salt and pepper, to taste
For the Mango Pico de Gallo:
- 1 mango, skin removed, diced
- 1 jalapeno, seeded and diced
- 1/2 cup grape tomatoes, diced
- 1/4 red onion, diced
- 1/2 cup cilantro, minced
- 1 lime, juiced
- 1/2 tsp chili powder
- 1/2 tsp salt
- Heat the coconut oil in a large skillet over medium high heat.
- Sear the Mahi Mahi for 5-7 minutes on one side until it starts to get golden and crispy, then flip and cook for another 3-5 minutes on the other side.
- Meanwhile, mix all the ingredients for the mango pico de gallo – add more lime, cilantro, and salt as needed.
- Top each Mahi Mahi fillet with the pico and squeeze a little more fresh lime on top!