This is your perfect weeknight dinner recipe! So simple, so pretty, and oh so delicious! Not to mention, healthy! Could you ask if anything more?! Don’t let the ingredient list fool you, this recipe can be put together in under 40 minutes! And you can even make the Mango Avocado Salsa ahead of time.
This was a crowd pleaser at my house, and I’m sure you will get the same reaction at your home, too!
Mahi Mahi with Mango Avocado Salsa and Coconut Rice
This light and savory summer meal is sure to be a favorite!
Ingredients
Pan Fried Mahi Mahi
- 4 - 4 oz Mahi Mahi Fillets
- 1/4 Cup Flour
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Curry Powder
- 1/2 Teaspoon Salt
- 2 Tablespoons Coconut Oil
Mango Avocado Salsa
- 3 Ripe Mangoes, chopped
- 1 Just ripe Avocado, cut into chunks
- 1 Red Bell Pepper, seeded and chopped
- 1 Jalapeno Pepper, seeded and chopped
- 1 Red Onion, Chopped
- 2 Tablespoons Chopped Cilantro
- 1 Lime, juiced
- 1/2 Teaspoon Salt
Coconut Infused Rice
- 1 1/2 Cups White Rice (I use Jasmine)
- 15 oz Can of Coconut Milk
- 1 cup Water
- 1/2 Teaspoon Salt
- 1 Lime, Juiced
Instructions
Avocado Mango Salsa
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Chop up the mango, avocado, bell pepper, jalapeño, red onion, and cilantro. Combine the chopped veggies in a bowl with the lime juice and salt;
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Cover and refrigerate until ready to use.
Coconut Infused Rice
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Rinse the rice in a strainer until the water runs clear to remove the starches;
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Combine the rinsed rice, coconut milk, water, and salt in a medium pot over high heat
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Once boiling, reduce the stove temperature to low, cover the pot, and let cook for 15 minutes. (begin to prepare fish while the rice is cooking);
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After 15 minutes, remove the rice from heat and fluff. Squeeze the lime juice over the rice and stir to combine. Taste and add more salt if necessary. Set aside until ready to serve.
Mahi Mahi
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Combine the flour and spices in a shallow bowl. Stir or whisk to combine;
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Pat dry the fish fillets with a paper towel and then coat the fillets in the flour mixture;
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Add the coconut oil to a frying pan on medium heat;
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Once the pan is hot, begin frying the fish, 2 fillets at a time. 2.5-3 minutes per side;
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Remove from heat once golden brown on each side. Cook the other two fish fillets;
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To serve, put the cooked Mahi Mahi fillets on top of a serving of rice. Garnish with the Fresh Mango Avocado Salsa.
I LOVE coconut rice, and fruit salsas – this is the perfect combination of both of those with mahi mahi! Pinning for later!
I LOVE mahi mahi. With a mango avocado salsa? To die for.
such a mouthwatering platter you showcased. I love coconut rice and salsa but never tried both together. Sounds interesting and looking so beautiful.
The coconut rice takes it over the top! We love this delicious family friendly meal!
Can’t wait to try this! Also my family usually visits at the weekends, this has to be the sure way to impress them. Thanks Maddy!
This is fantastic!! I left out cayenne completely and just used regular black pepper. Amazing!!
Delish!
This is my new go to!! I mean this mango salsa is shockingly amazing!!! I sometimes add 2 ears of fresh roasted corn to the salsa and it’s delish! Thank you for this recipe!
So sad I’m just seeing your comment. The fresh corn sounds amazing and I can’t wait to try it! Thanks for your kind words 🙂
I less than half this recipe for 2 servings & found that 1 mango, half an avocado, half a red bell pep AND half a quartered cucumber is amazing & refreshing! TRY IT!! I prOmid that during spring/summer, the cucumber makes it amazing along with the hearty avocado. Thank you for this recipe! I use every EVERY month with scallops, salmon, mahi mahi, lobster tails etc.
I just tried it today!! Loved everything and the combination of flavors…YUMMY!! I can do coconut with everthing and in the rice perfect. The mango/avocado salsa so tasty wooow…it was s hit with my family!
Sorry it took me so long to respond but thank you so much for your kind words Monica!! So happy to hear that your family enjoyed 🙂
I’ve made this one time minus the curry powder but exactly the rest of ingredients! It’s literally heaven in your mouth!!! This will be my 2nd time but instead of plating the elegant way you did, it’s taco Tuesday, so it’ll be in a tortilla with the rice on the side. This recipe brings me back to all the Caribbean cruises we’ve taken. LOVE IT!! Thank you for sharing!
Hi Mindy – Thank you so much for the kind remarks! I’m so glad to hear that you’ve enjoyed this recipe just as much as me. The taco ideas is brilliant!! Can’t wait to try it too 🙂
This has become a regular and favorite in our house hold …. and it’s toddler approved! Delicious, fresh, light, filling! Simple to make! Thank you!
Hi Carla – So happy to hear that you and your family are enjoying this recipe!
Could another type of flour be used?
Hi Veronica! That is a great question but I’ve never tried anything besides all-purpose. While I haven’t tried, I would recommend something like gluten-free all-purpose baking mix flour (like Bob’s Red Mill). Good luck!
We loved this! Our household is gluten-free, so we used about 1/4c coconut flour. It doesn’t get crispy the same as regular flour, so we just do a thin coating and shake off the extra. Everything was delicious!
It says cocumnut milk – is that sweetened or unsweetened?