Dinner

Brown Butter Lime Mahi Mahi with Avocado Salsa Recipe

ByIsabella Vance February 16, 2026February 16, 2026

Introduction

This Brown Butter Lime Mahi Mahi with Avocado Salsa is a vibrant and flavorful dish that combines perfectly seared fish with a rich, tangy sauce and a refreshing salsa. It’s a quick and elegant meal that’s perfect for weeknights or special occasions.

Four pieces of cooked white fish fillets are placed closely together on a white marbled surface, each topped with a colorful salsa made of diced red tomatoes, green avocado chunks, grilled yellow corn kernels, and small bits of red onion, all sprinkled with chopped fresh green cilantro. The fish has a light golden-brown sear, and thin slices of lime with a pale green center and darker rind are tucked between the pieces. The dish is finished with a drizzle of golden oil and a light scattering of black pepper over the fillets and toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
4 mahi mahi fish filets
Salt
Ground black pepper
6 tablespoons unsalted butter
3 tablespoons fresh lime juice
1 teaspoon honey
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 large avocado, diced (about 1 cup)
1 Roma tomato, diced (about ½ cup)
¼ cup diced red onion
½ cup corn
1 tablespoon fresh lime juice (for salsa)
1 tablespoon finely chopped fresh cilantro
⅛ teaspoon salt (for salsa)

Instructions

Step 1: Heat a large 12 or 14-inch skillet over medium-high heat and add 1 tablespoon olive oil. Season the mahi mahi filets with salt and black pepper. Place them in the skillet and cook for 4-5 minutes on each side, until they are golden and reach an internal temperature of 145°F.
Step 2: Remove the fish from the skillet and set aside on a plate.
Step 3: Add 6 tablespoons unsalted butter to the same skillet and heat over medium-low heat. Swirl the butter occasionally until it turns light brown and gives off a nutty aroma.
Step 4: Turn off the heat and whisk in 3 tablespoons fresh lime juice, 1 teaspoon honey, 1 teaspoon minced garlic, ½ teaspoon salt, and ½ teaspoon ground black pepper.
Step 5: Return the fish to the skillet and coat the filets with the brown butter lime sauce. Warm over medium-low heat until heated through.
Step 6: In a medium bowl, combine the diced avocado, diced Roma tomato, diced red onion, corn, 1 tablespoon fresh lime juice, chopped cilantro, and ⅛ teaspoon salt. Stir gently to combine.
Step 7: Serve the mahi mahi topped with the avocado salsa immediately.

Tips & Variations

For added heat, sprinkle some red pepper flakes into the brown butter lime sauce.
Use fresh corn for the salsa when in season for the best sweetness and texture.
Swap mahi mahi for another firm white fish like halibut or cod if preferred.
Serve with rice or quinoa to make it a complete meal.

Storage

Store any leftover mahi mahi and avocado salsa separately in airtight containers in the refrigerator for up to 2 days. Gently reheat the fish in a skillet over low heat to keep it moist. The avocado salsa is best served fresh, but can be chilled briefly.