Ingredients:

  • 2 (6-ounce) mahi-mahi fillets, skin off (approx. 170g per fillet)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon butter, unsalted (15g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Lemon wedges, for serving
  • 1 ripe mango, diced (approx. 200g)
  • 1/4 red onion, finely diced (approx. 30g)
  • 1/2 red bell pepper, finely diced (approx. 50g)
  • 1/4 cup chopped fresh cilantro (coriander) (approx. 10g)
  • 1 jalapeño, seeded and finely minced (optional, adjust to taste) (approx. 5g)
  • 2 tablespoons lime juice (30 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • Pinch of black pepper (pinch)

Instructions:

  1. In a bowl, combine the diced mango, red onion, red bell pepper, cilantro, jalapeño (if using), lime juice, salt, and pepper. Mix well and set aside to allow the flavors to meld while you cook the fish.
  2. Pat the mahi-mahi fillets dry with paper towels. Season generously on both sides with salt, pepper, and garlic powder.
  3. Heat olive oil and butter in a large skillet over medium-high heat.
  4. Once the pan is hot and the butter is melted, carefully place the mahi-mahi fillets in the skillet. Cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Look for a nice golden-brown sear.
  5. Serve the pan-seared mahi-mahi immediately, topped with the mango salsa and a squeeze of fresh lemon juice.