This mahi mahi dish is bright and tangy thanks to homemade mango salsa and a vibrant side of rice studded with cilantro and lime zest. We like mahi mahi because its texture is delicate, yet it stands up well to searing. The sous vide mahi mahi is finished in a hot pan for a perfectly flaky interior with a rich, golden exterior. Our mango salsa comes together in under five minutes, but you could always buy it premade, just be sure to seek out the ready-made mango salsa in the refrigerated section for the most vibrant flavor. 

Mahi Mahi with Mango Salsa

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour and 45 minutes
  • Print


  • 2 (6 oz) mahi mahi fillets
  • 2 tsp vegetable oil, divided
  • ⅔ cup white rice
  • 1 mango, peeled, pitted, and cut into ¼-inch pieces
  • ½ cup finely chopped red onion
  • 1 large lime
  • 1 small bunch cilantro, chopped and divided


1) Pat 2 mahi mahi filets dry and season with salt and pepper. Vacuum seal mahi mahi with 1 tsp vegetable oil, place in a Suvie pan, cover with water, and place in the bottom zone of Suvie. Input settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Sous Vide at 130°F for 30 minutes

Top Zone: None

2) Place 1 cup jasmine rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Medium Grain, 1 Cup

3) While the fish cooks, prepare the salsa. Zest lime and set aside. In a medium bowl, stir together 1 mango, 1/2 cup red onion, juice from half the lime, and half the cilantro. Season to taste with salt and set aside until ready to serve.

4) Once the rice has finished cooking, cut remaining lime half into two pieces. Transfer rice to a large bowl and stir in the lime zest, remaining cilantro, and juice from one half of the remaining lime. Season rice with salt and pepper to taste. Cut the remaining piece of lime in half for garnish.

5) Heat vegetable oil in a small non-stick skillet over medium heat until shimmering. Pat mahi mahi dry and place in the skillet. Sear for 1 minute until browned and then gently flip and sear on the other side for 1 minute. Transfer mahi mahi to a plate.

6) Divide rice between two plates, top with mahi mahi fillets, and a large spoonful of mango salsa. Serve mahi mahi with lime wedges and remaining salsa on the side. 


Nutritional Information per serving (2 servings per recipe): Calories 505, Total Fat 6.5g, Total Carbohydrates 66g, Total Sodium 200 mg, Total Protein 45.5g

CategoriesDinner Fish
4 1 vote
Article Rating
Notify of

1 Comment
Newest Most Voted
Inline Feedbacks
View all comments
1 year ago

Please add this recipe to Whisk! 🙂