Pan Seared Mahi Mahi with Mango Avocado Salsa

As soon as the nice weather appears we all want something fresh and healthy but still packing a huge flavor, Bolton foods wild caught Mahi Mahi flown in from the coasts of Hawaii has a wonderful light, sweet flavor that pairs perfectly with refreshing tropical salsa! Pan-seared in coconut oil, topped with nutritious mango avocado salsa and optionally served alongside creamy, fragrant coconut rice you will feel like you’ve escaped to the tropics! Don’t let the ingredient list fool you, this delicious entree comes together in less than an hour!


  1. 4 4-oz Mahi Mahi Fillets, thawed
  2. 1⁄4 Cup All Purpose Flour
  3. 1⁄4 Teaspoon each of Salt, Paprika, Cayenne , Creole Seasoning (salt blend)
  4. 4-5 Tablespoon Coconut Oil
  5. 3 Ripe but Firm Mangos ( Alaulfo or Red) Diced
  6. 1 Avocado, Firm ripe, diced
  7. 1 Red Onion, diced
  8. 1 Jalapeno Pepper, diced
  9. 1⁄4 Cup Red Bell Pepper
  10. 1⁄4 Cup Cilantro, Chopped
  11. 2 Tablespoon Honey
  12. 1/2 Lime, zested and juiced

*Optional Coconut Rice

  1. 1 1⁄2 Cup White Rice ( Jasmine )
  2. 1 15 Ounce Can Coconut Milk
  3. 1 Cup Water
  4. 1⁄2 Lime, Juiced


Start by making the fresh Mango Avocado Salsa – Combining mango, avocado, jalapeno and red bell peppers, red onion and cilantro into a small dish, add mixture of honey, salt and reserved lime juice and half of zest. Cover and put in the fridge while preparing fish and *Optional coconut rice. If making Coconut Rice, prepare first by combining coconut milk, water, salt and white rice in a medium pot over high heat; once boiling, reduce temperature, cover and let cook until rice is tender and most liquid is absorbed, add in lime juice, stir and set aside while preparing fillets. For the beautiful Mahi Mahi, lightly sprinkle mixture of Paprika, Cayenne and Creole seasoning onto both sides of fillets and heat a heavy bottomed, large nonstick skillet or grill pan to medium high heat. Melt coconut oil and once oil is very hot slowly add fillets ( being careful not to overcrowd the pan) and sear for 2 minutes, moving around so as not to stick to the bottom. Carefully flip fish over and lower to medium heat and continue cooking for 3-4 minutes or until fish loses transparency and is mostly firm to the touch, remove from pan immediately and repeat for remaining filets. Top this delicious tropical fish with fresh mango avocado salsa, remaining lime zest and wedge, perfect alongside coconut rice and a crisp white wine! Enjoy and Aloha!