Eating Sustainably: Fiery Mahi-Mahi with Mango, Black Bean, and Avocado Salsa

Written by on July 16, 2014 in Editor's Choice, Other News

Editor’s Note — In this monthly series, Eating Sustainably, we will feature delicious recipes for sustainable seafood created by chef and author Victoria Allman. To remain consistent, we will use only seafood listed as “Best Choice” by the Monterey Bay Aquarium Seafood Watch program.

By Victoria Allman, author of SEAsoned: A Chef’s Journey with Her Captain

It’s mango season in South Florida which pairs perfectly with dolphinfish, or mahi-mahi, as people like to call it to avoid images of Flipper on your plate. Deep-sea fishing with rod and reel not only is an approved method by the Monterrey Aquarium’s Seafood Watch List of limiting by-catch and sustaining the mahi populations, but it is great fun off the shores of Florida in the hot sun for a day on the water. It is a colorful fish with a blunt nose that gives a good fight on rod and reel, lighting up with metallic blues and greens as it fights against the angler.

Mahi is a popular fish in fresh markets for its firm, slightly pink, meaty flesh and great grilling and sautéing capabilities. The taste is mild, making it a favorite among many fish lovers.

Fiery Mahi-Mahi with Mango, Black Bean, and Avocado Salsa

Fiery Mahi with Mango, Black Bean and Avocado Salsa. Image courtesy of Victoria Allman.

Fiery Mahi with Mango, Black Bean and Avocado Salsa. Image courtesy of Victoria Allman.

For the Salsa:

  • 1 (15 oz) can black beans
  • 1/2 red bell pepper, diced fine
  • 1/4 cup red onion, minced
  • 1 Scotch bonnet chile, stemmed, seeded, and minced
  • 1 mango, diced
  • 2 limes, juiced
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  • 24 grinds fresh black pepper
  • ½ teaspoon cumin
  • 1 avocado, diced
  • ½ cup cilantro, chopped

For the Mahi-mahi:

  • 1 cup cilantro
  • 1/3 cup lime juice
  • ¼ cup green onion
  • 2 tablespoons olive oil
  • 3 chipotles in Adobe sauce
  • 1 teaspoon cumin
  • 3 cloves garlic, minced
  • ½ teaspoon sea salt
  • 24 grinds fresh black pepper
  • 3 tablespoons olive oil
  • 6 (6 oz.) fillets mahi-mahi
  • sea salt and fresh ground black pepper

To make the salsa:
In a large bowl, combine all the ingredients except the avocado and cilantro. Gently fold in the avocado and cilantro. Cover and refrigerate until ready to serve.

Marinate the mahi-mahi:

Combine cilantro, lime juice, green onions, olive oil, chipotles, cumin, garlic, sea salt and black pepper in a blender and process until smooth.

Preheat oven to 300 degrees. Season the mahi filets with salt and pepper. Heat a heavy-bottomed pan over medium-high heat and add the olive oil. Place the fillets presentation-side down in the pan and sauté for 3-4 minutes until golden-brown. Flip the fillets over and top with the fiery sauce. Place in the oven for 8-10 minutes depending on the thickness of the fish until they are cooked through.

Serve on top of mango, black bean, and avocado salsa.

Copyright © 2014 by Marine Science Today, a publication of Marine Science Today LLC.

About the Author

About the Author: Emily Tripp is the Publisher and Editor of She holds marine science and biology degrees from the University of Miami's Rosenstiel School of Marine and Atmospheric Science and a Master of Advanced Studies degree in Marine Biodiversity and Conservation from Scripps Institution of Oceanography. When she's not writing about marine science, she's probably running around outside or playing with her dog. .


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