Pan-Seared Mahimahi With Tropical Salsa

Pan-Seared Mahimahi with Tropical Salsa Recipe
Photo: Oxmoor House


4 servings (serving size: 1 mahimahi fillet and 1/2 cup salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 154
Fat 1.1 g
Satfat 0.3 g
Protein 21.6 g
Carbohydrate 13.8 g
Fiber 1.8 g
Cholesterol 83 mg
Iron 1.7 mg
Sodium 250 mg
Calcium 44 mg


1 cup diced peeled fresh papaya (about 1/2 medium papaya)
2/3 cup chopped fresh pineapple
1 kiwifruit, peeled and chopped
1 jalapeño pepper, seeded and minced
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh pineapple juice
4 (4-ounce) mahimahi or other firm white fish fillets
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray


Combine first 7 ingredients in a medium bowl; toss gently. Cover and chill.

Sprinkle fish with salt and pepper. Heat a large nonstick skillet over high heat until hot. Coat fish with cooking spray; add fish to skillet. Cook fish 1 minute on each side or just until lightly browned. Reduce heat to medium, and cook, uncovered, 7 minutes or until fish flakes easily when tested with a fork.

Place fish on individual serving plates, and spoon salsa over fish.


The peppery seeds of the papaya are edible. Reserve about 1 tablespoon to add to the salsa for additional favor, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note