mahi mahi recipes

Macadamia Nut Crusted Mahi Mahi

(about 1 1/4 cups) coarsely ground, roasted macadamia nuts

panko (Japanese-style bread crumbs)

all-purpose flour

butter, melted

Vegetable oil, for brushing foil

Kosher salt and pepper

coconut milk

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Just like being in Hawaii.  Used my vacuum sealer to marinate the fish in the coconut milk.  Awesome!

Needless steps. Soak the Mahi for an hour or overnight in coconut milk and refrigerate. Take a foil wrapped shallow pan and coat with roasted peanut oil. Add the fish and topping and cook at 425 for 20 min. Topping will brown. 

Made this for a quick dinner..I just happened to have all of the ingredients in my pantry..tasted so great and so so easy. 

This recipe is so yummy!  I have made it many times and it is always a hit!  As other have recommended I also add coconut (about 1/4 cup) and soak the fish in the coconut milk for about 10 minutes.  

Excellent recipe! I did what some others mentioned and marinated the fish in coconut milk for about an hour before cooking. I also added some shredded coconut to the nut mixture as well as a pinch of cayenne, and substituted coconut oil for the butter. It came out perfectly. My whole family was raving about it. Definitely a keeper!

Added shredded coconut like many others and the mahi was to die for. Had left over crust mixture and put it on a skinless boneless chicken breast and it blew my socks off. Even better than the Mahi.<br />

It was the best mahi I did!! Great recipe! 

This is what I did and I absolutely recommend because this meal was FANTASTIC:<div>Marinated the mahi mahi in coconut milk for an hour</div><div>Salt and peppered the fish and then baked for 5 min Pulled out of oven and topped with nut mixture which was macadamia nuts, Italian style panko breading, coconut flakes (which I have handy in the fridge) cayenne pepper, flour, and butter (I used Trader Joe's ghee only because I don't have a microwave so I can't melt butter)</div><div>Cooked for 10 more minutes/mixture browned</div><div><br /></div><div>Sooo delicious. Paired with white jasmine rice that I added coconut milk to and garlic bread </div><div><br /></div><div>Wow !!</div>

Love this recipe!!! I only had almonds, so crushed those and in lieu of coconut milk I used almond milk. Definitely a keeper.

Grilled Mahi-Mahi with Mojo

garlic, chopped

extra-virgin olive oil,

lime juice (about 2 limes)

salt

cilantro leaves

mahi-mahi fillets

olive oil

salt and black pepper

Mixed greens,

Food Network Kitchen’s Grilled Mahi-Mahi with Mojo, as seen on Food Network.

Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve. 

Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes. 

Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.

Delicious—better than you get at restaurants!

Good recipe.  I modified it to suit our palette-  added a half a jalapeño with seeds removed and more garlic and cilantro and blended it along with the olive oil.  Layered it on the fish to give it a pesto like coating.  Turned out delicious!

LOVED the mojo!  You could put that on anything!  It was amazing with the grilled mahi-mahi and we’re trying it on chicken tonight.  Deeelish!!!

Perfect easy recipe for the fish! Very fresh tasting. 

We loved it. I used a very thinly sliced Napa cabbage instead of mixed greens. I put a small amount of rice wine vinegar on the cabbage. The sweetness of that vinegar was a nice subtle addition. <br /><br />Even if you make it to recipe, it’s perfect. I want to make it again tomorrow. 

This is a beautiful simple fish recipe. We served it with coconut jasmine rice and salad. It was just like on the Big Island at Lava Lava Beach Club!

Se easy, so fast, and so good! My daughter wants this ‘at least once a week’. I think the sauce would be great over pork, shrimp, or chicken too. 

Love it! Added cumin to the fish for some extra yumminess 

https://www.foodnetwork.com/videos/grilled-mahi-mahi-with-mojo-0254518

Impress your friends with these deceptively simple mahi mahi filets.

Grilled Mahi Mahi with Mojo

This cedar plank mahi mahi recipe is easy and delicious. The mahi-mahi gets flavor from the cedar plank on the bottom and from the sweet orange slices on top.

Cedar Plank Mahi Mahi

Mahi mahi Fillets (4 pieces approximately 6

Olive Oil

Fresh Ground Black Pepper (or to taste)

Garlic Powder

Navel Oranges (thinly sliced.)

1 Large Cedar Plank

You will also need

Soak the cedar plank for at least one hour, or follow the package directions.

Pat the mahi-mahi fillets dry using a paper towel.

Place the fish on a pan or plate and brush them generously with olive oil on both sides.

Season the mahi mahi fillets evenly with the salt, pepper and the garlic powder. (top only if using skin on fillets)

Place the mahi mahi fillets on the cedar plank, spacing them so that they’re not overlapping.

Top the mahi mahi with one or two orange slices.

Soak the cedar plank

Preheat your grill on low.

Place the cedar plank on the preheated grill.

Grill the cedar plank mahi mahi until the internal temperature of the fish reaches at least 137°F to 140°F, on an instant read thermometer and flakes easily when pierced with a fork.

Take the temperature of the fish at the thickest part of the largest piece. It should take approximately 35 minutes, depending on the thickness of the fish.

Grill the mahi mahi

The Ultimate Fish Tacos

eggs, lightly beaten

water

panko bread crumbs

Vegetable oil,

savoy cabbage, finely shredded

cilantro, leaves picked

chives,

limes,

sour cream

mayonnaise

chipotles in adobo, plus 2 tablespoons of adobo sauce

lemon, juiced

limes

mangoes, diced

red radishes, diced

red onion, diced

chili powder

cilantro, leaves

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

Killer fish taco’s.  Rather than the flour/ egg batter, I soaked the fish (i used catfish) in buttermilk and fish taco seasoning in the fridge for a few hours.  Then pressed it in the panko.  Incredible flavor.  Mango radish salsa was really delish, I opted to shred the radish and fine dice the rest, good sweet and tangy balance.  Chipotle chili was great, I had a few extra hot peppers on hand and threw them into the mix to kick up the heat.  I shredded the cabbage in my food processor to make it nice and fine. These were a hit.  

Made this recipe 3 times and it’s the best fish tacos I’ve ever had!!

This is my favorite fish taco.  So much flavor. It doesn’t ,tmatter how many times I prepare this dish. It never disappoints!

I did not like sauces, the mango sauce had to much cilantro and was too bitter! Next time I’ll do it I’m not gonna put it in a blender, I’ll just chop it finely by hand because that would prevent cilantro from bleeding into the sauce and make it bitter! <br />The adobo sauce also, I expected it turn into something like fish taco sauce in the restaurant and it wasn’t the same even tiny bit ( maybe they aren’t the sauce at all, I don’t know)

This is an amazing recipe, I have made it more than 50 times.  The pink mayo is what makes it.  I always grill the fish with Mexican spices, no batter, and I have changed the mango salsa a bit over the years to also include avocado. And, we use whatever fish my husband and son catch.  It is the Ultimate for sure.

What great flavors from the fish, mango salsa, and the pink Chile mayonnaise?! I have made this over a dozen times and I realize I need to give credit where credit is due. Always a big hit. Thank you, Tyler Florence. 🙏🏾

So I’m the kind of person that usually follows the recipe exactly as written, especially the first time I make it. Yesterday was hot and humid and I just wanted something easy. For the fish I used Gortons beer battered fish filets and cooked them in the air fryer. Didn’t have mangos so just combined radish and onion with the other ingredients along with the zest of one lime. These were easy and delicious ! Will definitely make them again. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/018/0187/0187023

Tyler Florence shows you how to make his Mango Radish-Life Salsa to top off his Ultimate Fish Tacos.

Tyler's Ultimate Fish Tacos

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi’s native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

The Best Mahi-Mahi

pineapple

scallions

cilantro leaves, finely chopped

mint leaves, finely chopped

soy sauce

red pepper flakes

garlic,

scallion,

ginger,

lime

mahi-mahi

For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.

Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)

For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.

Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.

Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

This quick and easy pan-fried Mahi Mahi recipe is so delicious, golden on the outside, moist and flaky on the inside. With just a few pantry ingredients, this is the perfect recipe for a healthy weeknight meal.

Pan Fried Mahi Mahi

Mahi fish fillets

Salt

tsp Granulated garlic/garlic powder

tsp Granulated onion/onion powder

Paprika

thyme

tsp Freshly ground black pepper

tbsp Avocado oil/Olive oil

Pat dry the fish fillets with paper towels to remove any excess moisture.

In a small bowl, mix all the seasonings (salt, granulated garlic and onion, paprika, black pepper and thyme). 

Coat the fish fillets generously with the seasoning mix.

Heat a pan, add oil, and let the oil heat up. Then place the fish fillets carefully in the pan and fry for 4 minutes without touching. And then turn it over and fry for another 4- 5 minutes or until the fish is cooked through. (or when the internal temperature reaches 140°F - temp will continue to rise as it rests). 

Rest the fish for about 5 minutes. Serve with lemon/lime wedges.

Grilled Mahi Mahi with Summer Squash Salsa

yellow zucchini or yellow squash

Kosher salt

tomatoes, diced

red onion, finely chopped

jalapeno (remove seeds

cilantro

cumin

coriander

bass

Extra-virgin olive oil,

pepper

Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.

Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.

Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.

Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

Great recipe! It was my first time cooking (and even eating) mahi-mahi and this was so easy. I used pickled jalapeños since I had them already and added some garlic powder into the salsa as well as salt and pepper. It was fantastic! It’s so flavorful - Easily something I’d expect from a restaurant. 

Simple and quick to put together.  The whole is so much more than the sum of its parts.  The spice on the fish worked perfectly with the salsa, that in and of itself, is well worth making on its own as an alternative topping to say, fish tacos, instead of the traditional cabbage.  I used a whole jalapeño.  My husband and I will be making this for company who do not eat red meat.  It will also become a regular feature in our low-cal meals for the week.  The prep time is an hour only to let the salsa’s flavors marry.  We highly recommend trying this if you like firm fleshed fish.  Will try with swordfish and sub the jalapeño for serranos next time.

Works with many different types of fish, including swordfish, tuna or any other "steak" fish.

These mahi mahi tacos are fresh, flavorful, and easy to make with smoky spiced fish, grilled pineapple, crunchy cabbage slaw, and a creamy chipotle sauce. (See notes for baking rather than grilling)

Mahi Mahi Tacos with Grilled Pineapple and Chipotle Mayo

garlic cloves, minced or grated

smoked paprika

oregano

chipotle (or use chipotle adobo sauce-see notes)

/2 teaspoon sugar, honey, or maple syrup

½ a pineapple, peeled,

cabbage, shredded

¼-1/2 cup cilantro, chopped

red onion, thinly sliced

jalapeno

¼ teaspoon salt, more to taste

½ batch of Chipotle Mayo

tortillas

Make the marinade

Place marinade ingredients in a small bowl and whisk.

Marinate the fish

Pat the fish dry and place in a medium bowl. Toss with the marinade. You can do this up to 2 days ahead and refrigerate.

Preheat the grill

Make the slaw

Toss slaw ingredients together (cabbage, cilantro, red onion, jalapeno, olive oil, lime zest and juice, salt, and cumin) in a medium bowl. This can be made up to a day ahead.

Make the Chipotle mayo

. Whisk ingredeints together in a small bowl or jar. This can be made up to 3 days ahead.

Grill

Place the mahi-mahi and pineapple slices on the hot grill, letting any excess marinade drip off. Brush extra marinade on the pineapple. Cover. Grill each side roughly 4 minutes (depending on thickness) or until internal temp reaches 135-140F. Grill the tortillas and stack them in a towel.

Season. 

Flake the fish apart with a fork, squeeze with a generous amount of lime juice, and taste for salt. You want them slightly salty. Sometimes I&#8217;ll bump up the chipotle powder, too.

Assemble

Divide the mahi mahi among the tortillas, along with a slice of grilled pineapple. Top with a mound of slaw and drizzle with chipotle mayo.  Serve with lime wedges and enjoy!

The flavors in the dish work so well together and perfect for summertime dinners! I didn't realize I could marinate mahi-mahi in advance so was helpful with getting everything else prepped ahead of time. Thanks for sharing this yummy recipe!!

Total winner for whole family! Used cod and kids got seconds, which never happens. Keeping this recipe up front in the books. Thank you.

This sounds so yummy can’t wait to try💖

Yum! I used thick pieces of cod and baked them in the oven along with the pineapple (which was unexpected and made the dish spectacular!). Thank you for yet another amazing recipe.

I almost never leave comments on recipes, but I had to for this one. We’re all sitting here completely blown away by how good these were! Every single part of this recipe is incredible. Trust me—don’t skip anything if you want the full experience. The grilled mahi mahi, grilled pineapple, grilled tortillas, homemade slaw, homemade chipotle mayo, and that final squeeze of fresh lime all come together perfectly. This is hands down one of the best fish taco recipes we’ve ever had! I can’t wait to have them again!

Top 8 mahi mahi recipes recipes from across the web

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Top Tags

Macadamia Nut Crusted Mahi Mahi

Grilled Mahi-Mahi with Mojo

Cedar Plank Mahi Mahi

The Ultimate Fish Tacos

The Best Mahi-Mahi

Pan Fried Mahi Mahi

Grilled Mahi Mahi with Summer Squas...

Mahi Mahi Tacos with Grilled Pineap...

Top 8 mahi mahi recipes recipes from across the web

The most viewed mahi mahi recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Macadamia Nut Crusted Mahi Mahi

Grilled Mahi-Mahi with Mojo

Cedar Plank Mahi Mahi

The Ultimate Fish Tacos

The Best Mahi-Mahi

Pan Fried Mahi Mahi

Grilled Mahi Mahi with Summer Squas...

Mahi Mahi Tacos with Grilled Pineap...

The most viewed mahi mahi recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine