Mango Mahi Mahi is a delicious pan seared mahi mahi recipe that is topped with a delicious sweet and tangy fresh mango sauce. Prep time and cook time add up to less than 30 minutes. You’re going to love this easy mahi mahi recipe that is packed with flavor.
You might also like to try our recipe for grilled mahi mahi with pineapple salsa and lemon butter. Mahi mahi paired with fruit is just an excellent idea all around!
This is not a blackened mahi mahi recipe. There’s no need for that. Instead, this mahi mahi is very simply seasoned with lemon juice, salt and pepper. It allows the fish shine through on its own! The star of the show here is the bold-flavored sauce that is spooned on top of the mahi mahi, along with the mango. It’s the perfect summer dinner recipe.
Ingredients needed:
- Mahi Mahi: Use fresh or frozen mahi mahi fillets.
- Oil: Use neutral-flavored vegetable or avocado oil. Avoid using olive oil since it can add unwanted flavor into the recipe.
- Butter: Butter combined with oil when pan-seared is a delicious idea.
- Mango: I use fresh mango, but if you have access to good mango that is sold in a jar then that will work as well.
- White Wine: Use something dry like sauvignon blanc or pinot grigio. Use a wine you like so you can drink the leftover wine with your meal.
- Lemon Juice: This is used to season the fish and to brighten the flavor of the sauce.
- Chicken Broth: This is used for the sauce.
- Salt and pepper
How to make Mango Mahi Mahi:
The complete, printable recipe is in the recipe card at the end of this post. Here’s a brief overview.
- Season the fish with salt and pepper and a little lemon juice. Pan fry the mahi mahi in oil and butter until cooked through. Remove from the pan, and keep warm on a foil-covered plate.
- In the same pan, heat butter, wine, chicken broth and lemon juice. Simmer until the liquid has reduced a bit. Then add the mango slices to the skillet, and let them soften and release their juices into the sauce. Add the mahi mahi back to the skillet and warm through.
- Serve the fish over rice with the mango and sauce drizzled over.
Recipe Tips:
- Costco sells frozen mahi mahi fillets, and they’re very good!
- Don’t add the mahi mahi to the pan until you have properly pre-heated the pan. You’ll get a better sear on the fish if the pan is hot.
- Don’t overcrowd the pan with fish. If your pan is not large enough for the four fish fillets, sear them in batches instead.
- The fish is done when it flakes apart easily with a fork. It should be opaque throughout. Done temperature for mahi mahi is 145 degrees F.
- Leftovers can be kept in a covered container in the refrigerator for about 3 days. Tuck some of your leftover mahi mahi and mango into tortillas to make mahi mahi fish tacos!
Fish Substitutions:
If you don’t have access to mahi mahi, use another mild-flavored white fish. I recommend trying cod, halibut or tilapia.
What to serve with Mahi Mahi:
I like to serve mango mahi mahi on top of coconut rice, rice pilaf or cauliflower rice. Since there’s a sauce drizzled on top, rice is the perfect vehicle for scooping up the extra sauce. Mahi mahi is delicious served with your favorite vegetable and/or a side salad too.
What You’ll Love About Mango Mahi Mahi:
- There are no fancy ingredients needed. It’s a simple recipe that can even be made for a quick and easy weeknight meal!
- Mahi mahi is an excellent source of lean, healthy protein!
- It feels like a tropical meal (like enjoying a taste of the Caribbean at home).
Mango Mahi Mahi
Ingredients
- Four 6-ounce Mahi Mahi fillets
- 1 large lemon, juiced (divided)
- salt and pepper, to taste
- ⅓ cup all purpose flour
- 4 tablespoons (½ stick) butter, divided
- 1 teaspoon vegetable or avocado oil
- ½ cup dry white wine
- ½ cup chicken broth
- 1 large mango, soft and ripe (peeled and sliced into long pieces)
Instructions
- Drizzle the fish lightly with a little bit of the lemon juice. Sprinkle with salt and pepper. Dust lightly with the flour.
- Heat 2 tablespoons of butter and oil in a skillet on medium heat. Sauté the fish for 3 to 4 minutes on each side. Remove the fish from the skillet and cover to keep warm.
- Add the remaining 2 tablespoons of butter, wine, broth, and remaining lemon juice to the skillet (no need to wipe it clean). Cook over medium-high heat until all ingredients are reduced (about 20 minutes). Add the mango slices and heat through. Toss the fish gently in the skillet until warmed and cooked through. You can place the lid back on for a while, simmer and let the mangoes release their juices to create a wonderful, sweet and tangy sauce.
- Place the fish on a serving platter, top with the mangoes and sauce and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
