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Pan-Seared Mahimahi With Tropical Salsa

Oxmoor House JANUARY 2001

  • Yield: 4 servings (serving size: 1 mahimahi fillet and 1/2 cup salsa)
  • Cook time: 10 Minutes
  • Prep time: 20 Minutes


  • 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.

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

Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 1.1g
  • Saturated fat: 0.3g
  • Protein: 21.6g
  • Carbohydrate: 13.8g
  • Fiber: 1.8g
  • Cholesterol: 83mg
  • Iron: 1.7mg
  • Sodium: 250mg
  • Calcium: 44mg

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Pan-Seared Mahimahi With Tropical Salsa Recipe