Delicious Mahi Mahi Recipes
Mahi mahi, also know as dolphin, are flat out the one of the tastiest fish in the ocean and we've got some of the best mahi mahi recipes around to help you enjoy your catch. Mahi mahi are also easy to clean to create large boneless fillets that are a breeze to cook. Thier flaky white meat will almost melt in your mouth when you cook them just right. Best of all, they are extremely versatile and can be adapted into a wide variety of recipes. Our favorite mahi mahi recipes are below but be sure to let us know if you have a one of your own you'd like to add.
Mahi Mahi Maui Style
Yield: 4 servings
- 4 (6 oz) Mahi Mahi fillets
- 2 TBSP butter, divided
- 1 clove garlic, minced
- 1 TBSP teriyaki sauce
- 2 TBSP lemon juice
- 1 tsp honey
- 1 TBSP sesame seeds
1. Melt 1 TBSP of the butter in a large skillet over medium heat. Add garlic and sauté until tender.
2. Remove from heat. Stir in teriyaki, lemon juice, honey, and sesame seeds. Pour over Mahi Mahi fillets, marinate 30 minutes.
3. Heat 1 TBSP butter in the same skillet over medium heat. Add Mahi Mahi fillets and sauté 4-5 minutes on each side, basting with marinade.
Broiled Mahi Mahi With Onion-Tomato Sauce
Yield: 6 servings
- 2 TBSP olive oil
- 1 large onion or 2 medium, thinly sliced
- 1/4 cup white wine
- 2 tomatoes, seeded and chopped
- 1 TBSP tomato paste
- 2 garlic cloves, minced
- 2 TBSP chopped fresh Italian parsley
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 6 (8-oz) mahi mahi fillets
- 1 (4-oz) package crumbled feta or chevré cheese
1. Heat olive oil and sauté sliced onions in over medium-high heat until tender, about 10 minutes.
2. Add white wine, tomatoes, tomato paste, garlic, parsley, and 1/4 tsp each of the salt and pepper. Simmer, stirring occasionally, 5 minutes, then set aside.
3. Lightly spray an aluminum foil-lined broiler pan with cooking spray and then place mahi-mahi fillets in a single layer. Sprinkle with remaining salt and pepper.
4. Broil fish until it flakes with a fork, about 8 minutes.
5. Spoon an even amount of the onion-tomato sauce evenly onto 6 plates and top each with a fillet. Sprinkle evenly with crumbled cheese and garnish with sliced lemons, if desired.
Mahi Mahi Caesar-Style
Yield: 4 servings
- 1/4 cup fat-free plain yogurt
- 2 TBSP grated Parmesan cheese
- 2 TBSP fresh lemon juice
- 2 TBSP low-fat buttermilk
- 1 TBSP Dijon mustard
- 2 tsp Worcestershire sauce
- 2 tsp anchovy paste
- 1/4 tsp black pepper
- 6 cloves garlic, minced
- 4 (6 oz) Mahi Mahi fillets
- cooking spray
1. In a small bowl, combine ingredients yogurt through garlic, stirring well with a whisk.
2. Pour yogurt mixture into a large zip-top plastic bag, and add fish to bag. Seal and marinate in refrigerator for 20 minutes.
3. Prepare grill or broiler.
4. Remove fish from bag, reserving marinade. Place fish on a grill rack or broiler pan coated with cooking spray.
5. Cook for 3 minutes on each side or until fish flakes easily when tested with a fork. Baste frequently with reserved marinade.
Grilled Caribbean Style Mahi Mahi
Yield: 4 servings
- 4 (6 oz) Mahi Mahi fillets
- 3 TBSP olive oil
- 1/4 cup shallots, chopped
- 1/3 cup yellow bell pepper, chopped
- 1/3 cup red bell pepper, chopped
- 3/4 cup chunky salsa
- 1/4 cup apricot preserves
- 1 1/2 TBSP chopped cilantro
- 3/4 tsp garlic salt
- seasoning salt
1. In a large skillet, heat 1 TBSP of the olive oil over a medium heat until hot.
2. Add shallots and bell pepper and sauté 5 minutes.
3. Add salsa, apricot preserves, cilantro, and garlic salt. Blend well and cook 2 minutes.
4. Brush fish steaks with the remaining olive oil and sprinkle with seasoning salt. Grill or broil 5 minutes on each side or until fish starts to flake.
5. Spoon bell pepper mixture over grilled fish before serving.
Grilled Mahi Mahi with Ginger
Yield: 4 servings
- 4 (6 - 8 oz) Mahi Mahi fillets
- 6 shallots, coarsely chopped
- 4 quarter-size slices fresh peeled ginger
- 1 clove garlic
- 3TBSP unsalted butter
- 1/2 cup chicken broth
- 4 tsp cornstarch
- 1/3 cup dry white wine
- 1 TBSP fresh lemon juice
- 2 tsp grated lemon zest
- 1/2 tsp freshly ground black pepper
1. Preheat grill or broiler, spray a grilling basket or broiler pan with nonstick cooking spray, and arrange the Mahi Mahi fillets on top.
2. In a food processor, mince shallots, ginger and garlic.
3. In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8 - 10 minutes. Remove skillet from heat.
4. Brush Mahi Mahi fillets with half the ginger-shallot mixture. Grill or broil Mahi Mahi fillets 4 - 5 inches from heat, turning once, about 6 minutes or until flaky.
5. In a small bowl, blend together chicken broth and cornstarch.
6. Return skillet with the remaining ginger-shallot mixture to medium heat and stir in wine, lemon juice, lemon zest, and pepper.
7. Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy.
8. Transfer Mahi Mahi fillets to plates and drizzle shallot-ginger glaze over them.
Sesame Mahi Mahi
Yield: 6 servings
- 3 shallots, minced
- 2 tsp fresh ginger root, minced
- 1 lemon, juiced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 3 TBSP soy sauce
- coarse sea salt
- ground white pepper
- 2 TBSP olive oil
- 6 (6 - 8 oz) Mahi Mahi fillets
- 4 TBSP sesame seeds
- 4 TBSP black sesame seeds
1. In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons.
2. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender.
3. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Season to taste with sea salt and pepper. Keep sauce warm.
4. Preheat oven to 425 degrees. Heat oil in a large sauté pan over high heat. Season both sides of the fillets with kosher salt and white pepper.
5. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks.
6. When oil is hot, add fish, sesame seed side down to pan. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with the ginger butter sauce.
Bahama Mahi Mahi
Yield: 4 servings
- 4 ( 8 oz) Mahi Mahi fillets
- 1/2 cup dark rum
- 1/2 cup fresh lime juice
- 2 onion, sliced into thin rings
- 1 lemon, sliced
- 2 teaspoons dried oregano
- 4 tablespoons butter
- ground black pepper to taste
1. Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place sliced onions on each fillet. Cover and refrigerate for 2 to 4 hours.
2. Preheat oven to 325 degrees F.
3. Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
4. Bake, covered, at 350 degrees F for about 20 to 30 minutes or until fish flakes easily with a fork. Serve with the cooked onion and lemon slices.
