Mahi Mahi with Mango Pico de Gallo

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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 and 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!

Makes: 4 Servings

Prep time: 10 minutes

Cook time: 15 Minutes