Seared Mahi Mahi with strawberry salsa is a quick and simple fish recipe that cooks in under 10 minutes! This incredibly flavorful seafood dish is a healthy dinner or lunch that is SCD, Paleo, low carb, Whole30, keto, low calorie, gluten free, grain free, soy free, and dairy free!
I try to make fish for dinner at least once a week at my house. It’s typically a quick meal, which makes it ideal for those evenings when I’m in a rush to get something on the table.
This seared mahi mahi with strawberry salsa is my go-to fish recipe during the spring and summer!
The fish is coated in warm, earthy spices and then topped with a refreshing strawberry mint salsa. Such a yummy combo!
Mahi Mahi Seasoning
The seasoning for fish is just five ingredients and although it contains both paprika and chili powder, it’s not spicy.
- sea salt
- chili powder
- dried oregano
Add the spices and herbs in a small bowl and stir until well combined. I typically make a big batch of this seasoning and keep it in my pantry (it’s SO GOOD on chicken too).
Rubbing dried oregano between the palms f your hands helps bring out the natural oils of the herb and enhances its flavor.
How to make strawberry salsa
This strawberry mint salsa comes together pretty quickly. It can be made the day before and stored covered in the fridge OR it can quickly be made while the mahi mahi is cooking!
Begin by dicing strawberries and red onion (photo 1). Add them to a bowl along with sea salt, black pepper, dried oregano, and fresh lemon juice (photo 2).
Roughly chop mint leaves and add them to the bowl. Mix the salsa well and set aside until it’s time to top the fish (photo 3).
Pan searing the Mahi Mahi
Use a paper towel to gently pat dry both sides of the fish fillets. Then take the seasoning mixture and rub it into both sides of the fish.
Pour olive oil into a large frying pan (don’t use a non-stick pan) and turn the pan until the oil has evenly coated the bottom. Set the pan over medium heat.
Once the oil is hot, add the mahi mahi fillets. There should be an audible sizzle when it hits the pan.
After about three to five minutes, give the pan a little shake. If the fish move, they’re ready to be flipped.
Cook on the other side for an additional three to five minutes or until a meat thermometer reads 145F.
Remove the pan from the heat and top with the strawberry salsa!
Serve this seared mahi mahi with strawberry salsa while still hot.
- To test if the oil is hot enough, drop a small bead of water into the pan. If it sizzles, it’s time to add the fish.
- Allow the fish to cook undisturbed.
- If the mahi mahi is stuck to the pan, allow it to keep cooking. It will release once it’s cooked properly.
Cauliflower rice or steamed veggies make wonderful sides for this light and healthy meal!
looking for more easy meal ides? Try these!
- Seared Scallops with Parmesan Cauliflower Risotto
- Instant Pot Chicken Wings
- Cuban Picadillo
- Zucchini Cannelloni with a Butternut Squash Filling
If you’ve made this recipe, be sure to leave a comment and star rating below!
Seared Mahi Mahi with Strawberry Mint Salsa
- two mixing bowls
- cutting board
- large fry pan
- metal spatula
Strawberry Mint Salsa
- 2 cups diced strawberries
- 1/2 cup diced red onion
- 2 Tbsp fresh lemon juice
- 2 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup roughly chopped mint leaves
- 2 pounds Mahi Mahi fillets
- 1/2 tsp paprika
- 2 tsp sea salt
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 Tbsp olive oil
Strawberry Mint Salsa
- Combine all ingredients for the salsa in a bowl and set aside.
- In a small bowl combine the paprika, sea salt, chili powder, cumin, and oregano.
- Use a paper towel to pat both sides of the fish dry. Rub the seasoning onto both sides of the fillets.
- Heat the olive oil in a large skillet over medium heat. Gently place the mahi fillets in the skillet (you should hear a sizzle when it touches the oil).
- Cook for 3 to 6 minutes before flipping the fillets and cooking for another 3 to 4 minutes. The mahi mahi is done when it flakes easily with a fork and the center is opaque. The internal temp should be 145F at the thickest part of the fillet.
- Top with the strawberry mint salsa and serve immediately.
- Don’t add the mahi mahi to the pan until the oil is piping hot.
- The strawberry salsa can be made the day before and stored in the refrigerator.
- The post above has additional tips on how to cook the fish.
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This post was originally published in March 2018. The content and photos were updated in August 2019.