Air Fryer Mahi Mahi
Air Fryer Mahi Mahi combines mahi mahi fillets with cumin, chili powder, and a fresh mango salsa; air fry at 400°F for 10 minutes until flaky and flavorful.
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Method
- 1
Pat mahi mahi dry. Brush with olive oil and season with cumin, chili powder, paprika, salt, and pepper.
- 2
Air fry at 400°F for 8-10 minutes until fish flakes easily and is opaque throughout.
- 3
While fish cooks, mix mango, red onion, jalapeño, cilantro, lime juice, and salt for the salsa.
- 4
Top each fillet with mango salsa.
- 5
Serve with rice and grilled vegetables.
Pro tip. Mahi mahi is a firm, meaty fish that holds up beautifully in the air fryer without falling apart. Don't flip it — cook it on one side for the best texture. The mango salsa should be made fresh; let it sit 10 minutes for flavors to meld.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 15 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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