Coconut Crusted Mahi Mahi with Mango Salsa in One Skillet Tips, FAQ & printable recipe

Tips for success

Keep the mahi mahi cold until the moment you cook it. Raw fish should not sit out for more than 30 minutes, so work quickly once the fillets are out of the refrigerator. Wipe the board and knife after handling the fish, and wash your hands before you touch the mango and onion.

Use a thermometer when you first make this dish. Fillets vary in thickness, and the flesh is easy to overcook once it turns opaque. Pulling the fish from the pan at 145°F (63°C) keeps the centre moist and the crust crisp. Serve the salsa in a separate bowl if guests want more.

Variations

• Spicy mango salsa: Add a finely chopped hot chili such as jalapeño or serrano to the mango salsa for a gentle heat that balances the sweet coconut crust. Remove the seeds for a milder version, and taste the salsa before serving to adjust the spice level for your guests.
• Fresh herb salsa: Stir a small handful of chopped fresh cilantro or mint into the mango salsa just before serving. The herbs add a fresh, green note that lifts the coconut and pairs well with the lime juice in the topping.
• Halibut crust: Replace the mahi mahi with thick halibut fillets of the same size and press them into the coconut in the same way. Halibut has a firm, meaty texture that holds the crust well, so cook it for a few extra minutes until the flesh is opaque.
• Toasted coconut crust: Toast a portion of the shredded coconut in a dry pan until golden before coating the fish. This adds a deeper, nutty flavour to the crust, and the toasted pieces bring extra colour and crunch to the finished plate.

Storage and make-ahead

Fridge

Store cooled fish and salsa in separate sealed containers and eat within 2 days for the best texture and flavour.

Freezer

Freezing is not recommended, because the coconut crust becomes soft and the mango salsa loses its fresh texture once thawed.

Reheat

Reheat the fish gently in a skillet with a little butter over medium-low heat until warmed through, and add fresh salsa at the end.

Leftover fish and salsa should be stored separately in airtight containers. Cool the fish for no more than 2 hours at room temperature before it goes into the refrigerator, and keep the salsa chilled as well.

The fish keeps well for up to 2 days, while the salsa is best eaten within 1 day, since the mango softens and the lime juice slowly changes the texture. Keep any pan juices in a small sealed container so they can be spooned over the fish when reheated.

You can prepare the components earlier in the day to make dinner faster. Dice the mango, red onion and red bell pepper, then store them covered in the refrigerator. Keep the lime juice separate until serving time so the mango stays firm.

You can also shred the coconut in advance and keep it in an airtight container in the refrigerator. Coat the fillets just before cooking rather than hours in advance, because the coconut can become soggy once it sits against the fish. Cook the fish and dress the salsa immediately before you serve for the best crust and freshness.

Serving ideas

Serve the fish hot straight from the cast iron skillet, with the crust still crisp and the pan juices spooned around each portion.

A simple side of steamed rice, sliced avocado or a green salad with lime vinaigrette balances the sweet coconut and the tangy salsa well, and keeps the meal light on the plate without making it complicated.

For a relaxed dinner, arrange the fillets on a warm platter and set the mango salsa in a bowl beside them so guests can add as much as they like. Offer lime wedges and extra coarse salt on the side.

The dish works well for a casual family meal or a small dinner with friends, and it tastes best when it reaches the table while the coconut is still golden.

Frequently asked questions

Recipe card

Coconut Crusted Mahi Mahi with Mango Salsa in One Skillet

Prep 20 minCook 10 minTotal 30 minServes 2

Ingredients

• 2 mahi mahi fillets, about 6 oz each
• coarse salt, to taste
• 1 cup finely grated fresh coconut
• 3 tbsp unsalted butter
• 1 ripe mango, diced small
• 1/4 cup finely chopped red onion
• 1/4 red bell pepper, diced small
• 1/2 fresh lime, juiced

Instructions

1. Dice the mango into small cubes and finely chop the red onion. Dice the red bell pepper and place everything in a bowl. Grate or shred the fresh coconut over a box grater onto a board or plate, spreading it into a fine pile.
2. Keep the mahi mahi cold until you cook it, and take out only what you need. Season each fillet on both sides with coarse salt. Press each fillet firmly into the shredded coconut so an even, thick crust covers both sides.
3. Melt the butter in the cast iron skillet over medium heat until it is foaming gently. Lay the coated fillets in the pan. Cook for about 4 minutes, spooning the bubbling butter over the fish, then flip and cook another 3 to 4 minutes until the coconut is golden and the flesh turns opaque and flaky.
4. Toss the mango, red onion, red bell pepper and fresh lime juice together in the bowl. Spoon the salsa generously over the seared fillets in the skillet. Serve hot in the cast iron pan with the buttery pan juices spooned around the fish.

Contains: fish, milk

Estimated nutrition per serving

Calories

520

Protein

36 g

Carbohydrates

24 g

Fat

32 g

Fiber

3 g

Sugar

14 g

Sodium

420 mg

Automatic estimate from the ingredient list, not laboratory-verified.