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Mahi-Mahi Recipes

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Grilled Mahi-Mahi, Ceviche-Style


4 skinless mahi-mahi fillets, approx. 2 pounds

2 teaspoons kosher salt

1/2 cup diced red onion

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed orange juice

1 tablespoon minced jalapeno

1/4 cup dark brown sugar, packed

1/4 cup tequila

1 tablespoon olive oil

1/4 cup freshly chopped cilantro leaves


Rub the fillets with kosher salt and set aside.  In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila.  Mix to dissolve the sugar, and add the fillets to the bowl.  Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour.  Remove the fillets from the marinade and set it aside.  Pat the fillets dry with paper towels and lightly coat with the olive oil.

Heat a grill to high and place the fillets over direct heat until they are just cooked through – opaque at the center but still moist, approx. 3-4 minutes per side.  While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup.  Using tongs, remove the fillets to serving plates and divide sauce equally among them.  Top with the cilantro.  Recipe obtained from The Food Network, Alton Brown, 2007.

Mahi-Mahi Lettuce Wraps

1 mango, diced
2 plum tomatoes, diced
1 red oneion, diced
1/2 jalapeno pepper, diced
3 tablespoons chopped cilantro leaves
2 limes, juiced
salt and papper
2 mahi-mahi fillets
olive oil, as needed
lettuce leaves (recommended butter or romaine)


Combine the mango, tomatoes, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool

When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.

Recipe obtained from Paula Dean, The Food Network.

Grilled Mahi Fish Tacos


1 pound mahi-mahi fillets

Juice from 2 1/2 limes

1 clove garlic

1 jalapeno

1 handful fresh cilantro

2 teaspoons salt

2 tablespoons cooking oil

3 tablespoons sour cream

3 tablespoons mayonnaise

1/4 cup finely chopped fresh cilantro

Zest from 1/2 lime

1 finely chopped jalapeno

Unflavored cooking oil, such as grapeseed or canola oil

Tortillas, to serve

Shredded lettuce or cabbage, to serve (optional)


Place juice from 2 of the limes, garlic, jalapeno, cilantro, 1 teaspoon salt, and cooking oil in a food processor and pulse until everything is finely chopped. Place the fish fillets in a glass casserole dish and pour on the marinade. Put the dish with the marinating fillets in the refrigerator for an hour. Mix sour cream, mayonnaise, green onions, chopped cilantro, lime zest, juice from remaining 1/2 lime, finely chopped jalapeno, and 1 teaspoon of salt together in a bowl and refrigerate until you are ready.

Remove the dish containing the mainated Mahi from the regrigerator and place on the counter. Preheat the grill to high for direct grilling. After the grate is hot, oil it with a folded up paper towel dipped in some unflavored cooking oil. Place the Mahi over the hottest part of the grill, flipping when it starts to become opaque on top. After flipping, place a few tortillas on the grill to toast briefly, about a minute or so per side. Once the fish is cooked through, remove from the grill. Place the mahi in the tortillas and cover with the sour cream mixture. Top with some shredded lettuce or cabbage. Makes about 10 to 12 tacos.

Recipe adapted from

Cast Iron Skillet Mahi-Mahi


4 Mahi-Mahi fillets

2 tablespoons extra-virgin olive oil

1 tablespoon fresh ginger, grated

Sea salt and freshly ground black pepper, to taste

2 tablespoons fresh cilantro, chopped

1 lime, juiced


Season both sides of the fillets with ginger and salt and pepper and set aside. In a large cast iron skillet add add in extra virgin olive oil over medium high heat. Once hot, place seasoned fillets in pan. Add cilantro and lime juice. Cook until fish is done. Serve with steamed rice. Serves 4.

Recipe obtained from

Photo Credit: Naotakem