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Pan-Seared Mahi Mahi with Mango Salsa and Paella Rice

Posted by & filed under Fish and Seafood.

Pan-Seared Mahi Mahi with Mango Salsa

Makes 4 servings



  • 2 mangoes, pitted, peeled, and diced
  • 2 Roma tomatoes, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 bunch fresh cilantro, chopped
  • 1/2 red onion, diced
  • 2 jalapeno peppers, seeded and diced
  • Peel and juice of 1 lime
  • Salt and black pepper


  • Pinch saffron
  • 2 tablespoons olive oil
  • 1/2 red bell pepper, cut in tin bite-size strips
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 2 cups long grain rice
  • 3 cups water
  • 1/2 cup frozen peas
  • 1 tablespoon ground shrimp
  • Salt and black pepper


  • 4 (6-ounce) fresh mahi mahi fillets
  • 3 tablespoons fruit seasoning
  • 3 tablespoons Old Bay seasoning
  • 1 tablespoon olive oil


1)  For the salsa, combine the mangoes, tomatoes, 1 bell pepper, cilantro, 1/2 red onion, jalapeno peppers, lime peel, and the lime juice in a medium bowl.  Season with the salt and pepper and set aside.

2)  For the rice, let the saffron soak in a little hot water for at least 20 minutes.  In a large saucepan, heat the 2 tablespoons oil over medium heat.  Add the 1/2 bell pepper, the diced red onion, and garlic and cook for 2 to 3 minutes or until tender.  Stir in the uncooked rice until coated with oil.  Stir in the saffron mixture, the 3 cups water, peas, and ground shrimp.  Bring to a boil then reduce the heat.  Simmer, covered, for 10 to 15 minutes or until the rice is tender.  Remove from the heat and fluff the rice mixture with a fork.  Season with the salt and black pepper.

3)  While the rice is cooking, rinse the fish and pat dry with paper towels.  Generously season the fish with the fruit seasoning and Old Bay seasoning.  In a large skillet heat the 1 tablespoon oil over medium-high heat.  Add the fish and cook for 3 to 4 minutes on each side or just until the fish is opaque and starts to flake easily.

4)  To serve, place the rice on plates and top with the fish and salsa.

****  I recommend wearing disposable gloves when cutting the hot peppers.  Avoid touching your face.




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