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

Tips for success

Choose mango that is ripe but still firm enough to dice cleanly. Give it a gentle press near the stem end: it should yield slightly without feeling mushy.

Dice it just before cooking so the pieces stay crisp and the salsa keeps its fresh flavor. A small amount of lime juice stirred into the salsa before serving brightens the fruit, but add the final squeeze over the fish at the table.

Press the coconut firmly and evenly on both sides of each fillet. Coconut that sits loosely on the fish will fall into the butter and burn.

If the shreds look too coarse, pulse them briefly in a food processor until fine. Keep the skillet at a steady medium heat and baste often to brown the crust evenly from top to bottom.

Variations

• Spicy chili salsa: Keep the seeds in the red chili and add a pinch of crushed red pepper to the mango salsa. The heat balances the sweetness of the fruit and pairs well with the rich, toasted coconut crust on the fish.
• Halibut version: Use thick halibut fillets in place of mahi-mahi, adjusting the cooking time to match the thickness. The fish stays moist and mild, and the same coconut crust and mango salsa work just as well.
• Cod with lime: Swap in cod fillets and add a little grated lime zest to the coconut before coating. The zest adds fragrance to the crust, and the flaky white fish takes on the coconut flavor nicely.
• Salsa with cilantro: Stir chopped fresh cilantro into the mango salsa just before serving for a green, herbal note. Keep the cilantro leaves whole if you prefer a softer, more delicate topping for the golden fish.

Storage and make-ahead

Fridge

Store leftover cooked fish and salsa separately in airtight containers, and refrigerate within 2 hours.

Reheat

Reheat leftover fish gently in a skillet over low heat with a little butter, covered, just until warm.

Leftover cooked fish keeps in an airtight container in the refrigerator. Cool it within 2 hours of cooking, then refrigerate, and eat it within one day for the best texture. Store the mango salsa separately in a covered container, where it stays bright for up to a day.

Keep any leftover fish and salsa apart so the crust does not soften in the salsa's moisture. Discard anything that has been left out at room temperature for more than 2 hours.

You can prepare parts of this dish earlier in the day to make dinner faster. Dice the mango, chop the onion and chili, and store them covered in the refrigerator until serving time. Finely grate the coconut and keep it in a sealed container at room temperature.

Keep the mahi-mahi refrigerated until you are ready to coat and cook it. Coat the fish only shortly before it goes into the skillet, because standing coated fillets will make the crust soggy. Squeeze the lime just before serving for the brightest flavor.

Serving ideas

Serve warm right from the kitchen alongside steamed rice, roasted potatoes, crisp salad greens or crusty artisan bread to soak up every drop of sauce. Fresh chopped herbs or a squeeze of citrus brighten the plate just before serving.

For drinks, pair each portion with sparkling water with lemon, iced unsweetened tea or a crisp chilled apple spritzer that refreshes the palate between bites. Set extra pepper and herbs at the center of the table.

Frequently asked questions

Recipe card

Coconut Crusted Mahi-Mahi with Mango Salsa in One Skillet

Prep 15 minCook 8 minTotal 23 minServes 2

Ingredients

• 1 ripe mango, peeled and diced
• 1/4 red onion, finely chopped, plus extra for the salsa
• 1 small red chili, seeded and finely chopped
• 1 lime, halved, plus juice to finish
• 1/2 cup shredded unsweetened coconut, finely grated
• 2 mahi-mahi fillets (about 6 oz each)
• 1 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1/2 tsp kosher salt, plus more to taste

Instructions

1. Dice the ripe mango and finely chop the red onion and red chili on a wooden cutting board. Combine them in a small bowl and set aside. Keep the mahi-mahi refrigerated until you are ready to coat it.
2. Finely grate the shredded coconut and scatter it over the cutting board or a shallow dish. Spread it into an even layer about the width of the fillets, so the crust covers both sides evenly.
3. Pat the mahi-mahi fillets dry and season them lightly with kosher salt. Press each fillet firmly into the coconut, turn it over and press again, so the coconut adheres on both sides.
4. Place the cast iron skillet over medium heat. Add the butter and vegetable oil and heat until the butter melts and the mixture foams gently across the surface of the pan.
5. Lay the coated fillets in the hot fat, away from each other. Sear for about 3 to 4 minutes, spooning the hot butter and oil over the fish with a spoon until the coconut turns golden.
6. Carefully turn the fillets with a fish spatula and cook 3 to 4 minutes more, basting the second side, until the coconut is crisp and the flesh is opaque and flakes easily. The fish is safe at 145°F (63°C), the USDA safe temperature for fish, and the thickest part should flake with a fork.
7. Spoon the mango, red onion and chili salsa over the fillets in the skillet. Squeeze fresh lime juice across the fish and serve straight from the skillet, with a lime half on the side for extra squeezing.

Contains: milk, fish

Estimated nutrition per serving

Calories

430

Protein

36 g

Carbohydrates

24 g

Fat

21 g

Fiber

4 g

Sugar

14 g

Sodium

520 mg

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