Mango-pineapple salsa, crispy Brussels sprouts, Mexican rice, chile-butter sauce

In a bowl, combine the diced mango, pineapple, red onion, cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.

Prepare the Salsa

Trim and halve the Brussels sprouts. In a skillet, heat some oil over medium-high heat. Add the Brussels sprouts and sauté until crispy and golden brown, about 8-10 minutes. Season with salt and set aside.

Prepare the Brussels Sprouts

Season the Mahi Mahi fillets with salt and pepper. In the same skillet, add more oil if necessary and sear the fillets for about 4-5 minutes on each side, or until cooked through and golden.

Cook the Mahi Mahi

Cook the Mexican rice according to package instructions.

Prepare Mexican Rice

On each plate, serve a portion of Mexican rice, top with a Mahi Mahi fillet, add crispy Brussels sprouts on the side, and spoon the mango-pineapple salsa over the fish. Drizzle with chile-butter sauce before serving.

pan seared mahi mahi

Recipe information

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