Pan-Seared Hawaiian Mahi Mahi with Fruit Salsa

Cuisinart original

A refreshing cold fruit salsa accompanies this delicious fish dish for four.
(Recipe created by Jeffrey Callahan, a 2003 Cuisinart Scholarship recipient.)


Yields 4 portions


4 8-ounce pieces fresh Mahi Mahi ½ teaspoon Cajun seasoning Sea salt and black pepper to taste Oil of preference as needed ⅓ cup mango, washed and peeled ¼ cup cantaloupe, washed and peeled ¼ cup kiwi, peeled ⅓ cup macintosh apple washed ¼ cup red, seedless grapes 1 Tablespoon pineapple juice 1 Tablespoon light brown sugar 1 Tablespoon balsamic vinegar Salt and cayenne pepper to taste

Nutritional information

273 Calories (6% from fat) • carb. 21g • pro. 43g • fat 2g • sat. fat 0g • chol. 166mg • sod. 327mg • calc. 57mg • fiber 1g


Preheat oven at 350°F. Wash, peel and rough chop the mango and cantaloupe. Peel the kiwi and cut each in half. Wash and quarter each apple, leaving skin intact. Wash grapes and leave whole. Place all of the fruit, except for the grapes into Cuisinart food processor and pulse gently (do not puree). Remove mixture and place into a stainless steel bowl, now adding in the grapes. Add pineapple juice, vinegar, salt, pepper and brown sugar and fold in gently with a rubber spatula. Set mixture aside, holding below 41°F. Combine Cajun seasoning, sea salt and black pepper and season fish on both sides. Heat oil in a sauté pan. Once oil is searing temperature (near smoking), add in fish, placing presentation side down. Sear fish on both sides and finish in a 350 F oven for about 3-5 minutes (fish should flake but still be moist). Serve fish immediately with cold fruit salsa.