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Seared Mahi-Mahi with Mango Sauce and Fragrant Rice


Cilantro is a delightful addition to the fresh mango sauce that tops delicious seared Mahi Mahi. More cilantro, along with green onions, flavor the rice.

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  • Rice:
  • 1 cup jasmine rice
  • 2 cups water
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 scallions, green parts only, chopped
  • Salt
  • Mango Sauce:
  • 1 mango
  • 1 teaspoon rice wine vinegar
  • 1/4 cup grapeseed oil
  • 1 lime, juiced
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 clove garlic, quartered
  • 1 teaspoon chopped fresh ginger
  • Fish:
  • 4 mahi-mahi fillets
  • 1/4 cup grapeseed oil
  • Salt and freshly ground black pepper
  • 2 scallions, chopped, for garnish


Servings 4
Preparation time 30mins
Cooking time 45mins


Step 1

For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.

For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.

In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.

Heat a large, nonstick saute pan over medium-high heat.

Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.

Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.

When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.

Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.

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