Seared Mahi Mahi with Strawberry Mint Salsa
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!
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 people
two mixing bowls
large fry pan
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
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.
*The calories calculated in the recipe are an estimate*
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- 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.