Mahi Mahi Recipe

Prepare marinade

In a shallow dish or medium bowl whisk together the fresh lime juice, pineapple juice, honey, soy sauce, grated ginger, minced garlic and 2 tablespoons olive oil until honey is dissolved. Season with 1 teaspoon salt and 1 teaspoon black pepper and mix well.

Marinate fish

Pat the mahi mahi fillets dry with paper towels. Place fillets in the dish with the marinade (or in a resealable bag), turning to coat. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) — the acidity will lightly cure the fish and impart tropical flavor without making it mushy.

While the fish marinates, combine the diced pineapple, diced mango, red bell pepper, minced red onion, chopped cilantro and minced jalapeño (if using) in a bowl. Add 1 tablespoon fresh lime juice and 1/4 teaspoon salt, toss gently to combine. Taste and adjust seasoning. Cover and refrigerate until ready to serve so the flavors meld.

Preheat and prepare pan

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon butter or 1 tablespoon olive oil and let it shimmer. Meanwhile remove the fillets from the marinade and let excess drip off; reserve the marinade.

Sear the mahi mahi

Place fillets in the hot skillet without overcrowding. Sear for 3–4 minutes on the first side until golden-brown and the edges begin to turn opaque. Flip carefully and cook for another 2–4 minutes, depending on thickness, until the internal temperature reaches 130–135°F (54–57°C) for medium (cooked through but still moist). Total cook time ~6–8 minutes. If the fillets are thick, spoon a little of the reserved marinade into the pan and reduce for 1–2 minutes to glaze the fish (ensure it reaches a boil and reduces briefly to cook off raw marinade).

Transfer cooked fillets to a warm plate and let rest 2 minutes. Top each fillet with a generous spoonful of the prepared tropical salsa. Garnish with cilantro sprigs and serve with lime wedges on the side.