Mahi mahi with mango-strawberry salsa

Mahi Mahi with mango salsa

It used to be so hard to find Manila mangos in the States.   For me, these yummy golden mangos have a superior flavor to the green, red and orange mangos from Mexico.  Now, they are popping up everywhere and I couldn’t be happier.

  • 1 medium yellow mango (Manila Mango)
  • 1 cup strawberries
  • ½ cup chopped sweet onion
  • 2 tbsp minced fresh mint leaves
  • Generous squirt of hot asian chile sauce (Sriracha)
  • 1 ½ pounds mahi mahi fillets, cut into four pieces
  • 2 tbsp Cajun seasoning
  • 2 tsp canola oil


Cut mango crosswise along either side of the flat pit.  Score criss-crosses ½ inch apart on either cheek and scoop the flesh out with a spoon.  You will have ½” diced cubes.  Cut the peel away from the center section that holds the pit and cut away the flesh just under the peel from the pit and dice it.  Combine mango, strawberries, onion, mint and chile sauce in a small bowl.

Sprinkle Cajun seasoning on each side of the fillets.  Heat oil in a non-stick skillet over high heat.  Pan fry the fillets about 4-5 minutes on each side or until just barely done (fish continues to cook when you remove it from the pan so don’t cook it to flaky stage or it will be dry). Top with fruit salsa.  Serve with pasta and cooked vegetables.  Serves 4.

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