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Cajun Spiced Mahi Mahi and Mango Rice Salad

Mahi-mahi is pan sear creating a spicy crust then serve over a cold rice salad studded with peppers, cilantro, and mango.
Cajun Spiced Mahi Mahi and  Mango Rice Salad

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Servings: 4
Total Time: 30 minutes
Recipe by: Rae


2 cups cooked jasmine rice, cooled (see the Notes)
1/2 cup diced red pepper
1/4 cup diced red onion
1/2 cup diced mango
1/2 tsp minced serrano pepper
2 TBSP thin sliced cilantro leaves
1 TBSP mirin or rice vinegar
1 TBSP olive oil
1/4 tsp salt
dash pepper
2 TBSP peanut oil
2 tsp Cajun seasoning
1 lb mahi mahi


1. Prepare the salad: In a large bowl stir together the rice, mango, red pepper, red onion, serrano pepper, mirin, olive oil, cilantro, salt, and pepper. Place in the refrigerator until ready to serve. (up to 24 hours)

2. Heat a cast iron pan over high heat and add the peanut oil. Sprinkle the fish with the Cajun seasoning on all sides. Carefully place the fish into the oil and cook for 3-5 minutes, or until well blackened, then turn the fish over and cook for another 3-5 minutes until it is cooked through.

3. Serve the hot fish over the cold rice salad.


The key to great rice salad is in the cooling of the rice. Make fresh steamed rice then gently cover it with a damp paper towel and place in the refrigerator to cool. The rice should come out of the fridge with plenty moisture. Leftover, kinda dry and crusty rice (like from Chinese Take Out), may seem like a great idea, but it will never absorb enough moisture to make it tender.

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Cajun Spiced Mahi Mahi and Mango Rice Salad

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