Panfried Mahi Mahi

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Panfried Mahi Mahi

Pan-fried Mahi Mahi with peach-mango salsa and mandarins is a dish that blends culinary influences from tropical and coastal cuisines, particularly those of the Caribbean, Hawaii, and the Southeastern United States.

Origins & Influences:

  • Mahi Mahi (Dolphinfish): A popular fish in tropical and subtropical waters, particularly in the Caribbean, Hawaii, and the Gulf of Mexico. It’s often pan-fried or grilled due to its firm texture and mild, slightly sweet flavor.
  • Fruit-Based Salsa: Mango and peach salsas are staples in Latin American and Caribbean cuisine, where tropical fruits are used to balance spicy, savory, or tangy dishes.
  • Mandarins: The addition of mandarins reflects Asian and Pacific Islander influences, where citrus fruits are used to brighten seafood dishes.

This combination likely evolved as a fusion of Caribbean, Floridian, and Hawaiian flavors, emphasizing freshness, sweetness, and acidity to complement the rich, flaky fish.

Ingredients

For the Mahi Mahi:

  • 2 Mahi Mahi fillets
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cumin
  • Juice of ½ lime

For the Peach-Mango Salsa:

  • ½ cup fresh peach, diced
  • ½ cup fresh mango, diced
  • ¼ cup red bell pepper, diced
  • 2 tbsp red onion, finely chopped
  • 1 tbsp fresh cilantro, chopped
  • 1 small jalapeño, finely chopped (optional, for spice)
  • Juice of ½ lime
  • ½ tsp honey
  • ¼ tsp salt

For Garnish:

  • ½ cup mandarin orange segments (fresh or canned, drained)
  • Extra cilantro for garnish
  • Lime wedges

Instructions

  1. Prepare the Salsa:
    • In a bowl, combine peach, mango, red bell pepper, red onion, jalapeño, and cilantro.
    • Drizzle with lime juice and honey, then sprinkle with salt.
    • Mix well and set aside for flavors to meld while cooking the fish.
  2. Cook the Mahi Mahi:
    • Pat the fillets dry with a paper towel.
    • Season both sides with salt, pepper, garlic powder, paprika, and cumin.
    • Heat olive oil and butter in a pan over medium heat.
    • Cook Mahi Mahi for about 3-4 minutes per side, or until golden brown and cooked through.
    • Squeeze lime juice over the fillets before removing from the pan.
  3. Assemble the Dish:
    • Place the cooked Mahi Mahi on a plate.
    • Spoon the peach-mango salsa over the top.
    • Scatter mandarin orange segments around the plate for a sweet citrus burst.
    • Garnish with extra cilantro and serve with lime wedges.

Serving Suggestions:

This dish pairs well with coconut rice

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.

Panfried Mahi Mahi