Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans

Total Time:
1 hr 30 min
30 min
10 min
50 min

6 servings

  • Green Rice:
  • 3 1/2 cups water
  • 2 cups long-grain rice
  • Kosher salt
  • 2 cups Chimichurri, recipe follows
  • Black Beans:
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 red bell pepper, cored, seeded, and chopped
  • 1 large Spanish onion, chopped
  • 3 (12-ounce) cans black beans, rinsed and drained
  • 1/2 teaspoon sugar
  • Sherry vinegar, to taste
  • Kosher salt and freshly ground black pepper
  • Salsa:
  • 1/2 pineapple, cored, peeled and sliced into 1/4-inch rings
  • 1 mango, peeled, pitted, and chopped
  • 1/2 red bell pepper, cored, seeded, and chopped
  • 1/2 red onion, chopped
  • 3 tablespoons chopped cilantro leaves
  • 3 tablespoons olive oil
  • 1 tablespoon peeled, minced fresh ginger
  • 1 jalapeno, or to taste, chopped
  • 1 to 2 limes, juiced
  • Kosher salt and freshly ground black pepper
  • Mahi Mahi:
  • 6 (6-ounce) mahi mahi fillets
  • Kosher salt and freshly ground black pepper
  • 3 limes, zested
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil

Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.

Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.

Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.

In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)

Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.

Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.


1 Spanish onion

1/3 cup olive oil

1/3 cup freshly squeezed lime juice

1 bunch fresh flat-leaf parsley

1 bunch fresh cilantro leaves

3 sprigs fresh oregano, leaves picked

2 large cloves garlic

1 jalapeno, stemmed and chopped

Kosher salt and freshly ground black pepper

In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.

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4.6 37
Lots of work and fair at best. Had this recipe pinned for a while to go with fresh Mahi Mahi from Mexican fishing trip. Lots of ingredients that add up, 2 hours of prep for the average mortal and all your cookware and prep tools are dirty! I made the green rice at an earlier date to go with another chicken dish and it is......excellent! But this whole dish prepared to the letter is a skip in my opinion. Its not bad but I would expect a mouthgasm and it is no more than something to eat. item not reviewed by moderator and published
I was looking for a recipe for pineapple and mango salsa. I found this recipe and liked what I read. I made the salsa only. It is excellent. I am going to make shrimp tacos and use the salsa in the tacos tonight. I rated five stars on salsa item not reviewed by moderator and published
This recipe takes some work but it's totally worth it. Every part of it is delicious! item not reviewed by moderator and published
Outstanding, although the prep took a lot of work. I prepared everything before getting started cooking, and things went pretty smoothly. One thing to look at is the cooking steps for the fish. Starts in a baking dish, but the cooking is a searing! No baking! My wife who doesnt like fish, (and mahi in particular even said it was a great recipe! Success!!! item not reviewed by moderator and published
Absolutely fantastic!I used a cubano pepper in the salsa because that's what I had on hand. No other changes...Wow! item not reviewed by moderator and published
This rating is only for the salsa. Prepared this salsa to go with grilled chicken. It was wonderful. Will definitely make this again and try it on grilled fish and maybe pork chops. item not reviewed by moderator and published
Awesome, awesome, AWESOME! Yes, there is a lot of chopping, but the taste that comes out of it is fantastic! I use this recipe to impress guests of our home cooking and it always does. I recommend serving the mahi mahi on top of the pineapple-mango sauce on each individual plate if your fish looks appealing or the sauce on top if not, and the beans and rice on the side (divide the plate's space in four, two parts for the mahi mahi, one for beans and one for rice. And about the comments on the beans, I also love them, i just add a little more cumin seeds and let them rest for a little while on very low heat until the beans are a little dry. item not reviewed by moderator and published
Very good overall. Had a little problem with the recipe for the beans though. It call for you to "bring to boil and simmer," but since it called for the beans to be drained and rinsed, there was no liquid to boil....I just kind of winged it from there...sigh :/ item not reviewed by moderator and published
YUMMY! We absolutely loved this dish! Lots of flavor, and so healthy! I appreciate having the recipes for a whole meal altogether! Although I did not make the beans, the fruit salsa and green rice were a wonderful complement to the mahi mahi! It was a little time consuming, but easy, and remember that you can make the salsa up to a day ahead. The only thing I would do differently next time is cook the fish for a shorter period of time. item not reviewed by moderator and published
Lots of chopping but worth the effort. I did make a few changes due to lack of some of the ingredients. First I used Trader Joes Chimichurri since I was missing many ingredients and this also saved a lot of steps. Used red wine vinegar in the bean and thought they were a little plain. Not sure if the sherry vinegar would have made a huge difference. Didn't have fresh mango so chopped up some dried mangos & also used serrano pepper. My husband wasn't in love with this but he didn't like the salsa which to me made the dish. My daughter and I really liked it. item not reviewed by moderator and published

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Recipe courtesy of Giada De Laurentiis