This Seared Mahi Mahi Recipe with Strawberry Mint Salsa is a quick and simple dinner that cooks in under 10 minutes! This incredibly flavorful seafood dish is a healthy dinner or lunch that is SCD, Paleo, low carb, Whole30, low calorie, gluten free, grain free, soy free, and dairy free!
I try to make fish for dinner at least once a week. 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.
The fish is flavored with a dry rub of warm, earthy spices and then topped with a refreshing strawberry mint salsa. Such a yummy combo!
This easy pan seared mahi mahi recipe is a go-to meal during spring and summer!
Dry Rub Ingredients
The seasoning for the fish is just five ingredients! The paprika and chili powder add incredible flavor without any heat. If you do want some spice, try adding some red pepper flakes!
- fine 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 since it's also delicious on chicken!
Rubbing dried oregano between the palms of your hands helps bring out the natural oils of the herb and enhances its flavor.
How to make the strawberry mint salsa
This strawberry mint salsa comes together so 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 fine sea salt, ground black pepper, dried oregano, and fresh lemon juice (photo 2).
Roughly chop the mint leaves and add them to the bowl. Stir the salsa well and set aside until it's time to top the fish (photo 3).
How to pan sear 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 tilt 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 the fish with the strawberry mint salsa!
- 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.
Sides to serve with the pan seared mahi mahi
- Cauliflower Rice
- Steamed Vegetables
- Roasted Garlic Mashed Cauliflower
- Cheesy Cauliflower Mashed Potatoes
Looking for more easy meal ides? Try these!
- Cauliflower Risotto with Scallops
- Instant Pot Chicken Wings
- Cuban Picadillo
- Zucchini Cannelloni with a Butternut Squash Filling
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Seared Mahi Mahi Recipe
- two mixing bowls
- cutting board
- large fry pan
- metal spatula
Strawberry Mint Salsa
- 2 cups diced strawberries
- ½ cup diced red onion
- ¼ cup roughly chopped mint leaves
- 2 Tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 pounds Mahi Mahi fillets
- 2 teaspoons fine sea salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 Tablespoon olive oil
Strawberry Mint Salsa
- Combine all ingredients for the salsa in a bowl and set aside.
- In a small bowl stir together 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 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 mint 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.
This was simple and delicious! We had no leftovers!
Glad to hear you enjoyed it!
I love the recipe. Especially the salsa! I must try it with some meat dishes instead of regular tomato based salsa. Thanks for a great culinary inspiration!