Mahimahi (Mahi Mahi) Recipes

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This recipe works great with any thick-cut fish steaks, including opah, swordfish, grouper, tuna, or mahi.

Ingredients

1 pound opah, cut into 4 pieces

1 tablespoon ground coriander

1 tablespoon ground cumin

½ tablespoon dried oregano

½ teaspoon cayenne pepper

½ teaspoon salt

Pinch of pepper

Directions

1. Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on opah to cover one side. Spray side of opah with a touch of cooking spray (to prevent sticking on the grill).
2. Place opah spice side down and cook for 8 to 10 minutes then flip and cook on the other side for 8 to 10 minutes.

Recipe adapted from Chef Joshua Butler, Florida Chef, 2005 Great American Seafood Cook-Off.

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Ingredients

For Fish

2 medium mahi-mahi filets, about 1 ½ pounds total

2 ½ tablespoons minced green onion

4 tablespoons vegetable oil

4 tablespoons butter

For Creole Seasoning

1 teaspoon garlic, pressed

½ teaspoon salt

¼ teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried basil

Directions

1. Prepare the Creole Seasoning by combining the ingredients in a small bowl.
2. Cut the filets into serving-size pieces. Sprinkle the green onion and Creole seasoning over them.
3. Heat oil in a large skillet over medium heat. Add in the butter and heat. One melted, place the seasoned fish filets in the pan, seasoning-side up. Sauté until golden-brown, about 6 minutes or longer if the pieces are thick. 
4. Turn and repeat on the other side. Cook until golden-brown and the fish flakes easily with a fork, about 6 more minutes. Serve seasoning-side up.

Recipe courtesy of North Carolina Sea Grant, contributed by Joyce Taylor. From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Ingredients

4 mahi-mahi filets

¼ cup olive oil

2 tablespoons sesame oil

2 tablespoons soy sauce

2 teaspoons rice wine vinegar

2 teaspoons chopped garlic

⅛ teaspoon black pepper

⅛ teaspoon red pepper flakes

Juice from 1 lime

Directions

1. Rinse filets and pat dry with a paper towel. Set aside.
2. Thoroughly mix remaining ingredients. Generously spread mixture to both sides of each filet and marinate the fish for at least 1 hour (up to 4 hours) before cooking.
3. Broil filets 5 to 6 inches from heat on a greased broiler rack, turning halfway through cooking. Cook about 10 minutes for each 1-inch thickness of filets.

Ingredients

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4 mahi-mahi filets, about 5 ounces each

Kosher salt

1 orange, thinly sliced

2 star anise pods

1 cup cooked butternut squash

2 tablespoons butter

Fresh herbs such as chervil, parsley, or watercress

Directions

1. Season the fish filets with salt and let them rest for 15 minutes.
2. Arrange the orange slices in the bottom of a 10-inch pot or skillet with a tight-fitting lid. Add ½ cup of water and the star anise pods. Bring to a simmer.
3. Place the seasoned fish on top of the orange slices. Cover and steam the fish until cooked through, about 7 minutes.
4. Transfer the fish to a warm plate and strain the solids from the steaming liquid.
5. Combine steaming liquid, butternut squash, and butter in a blender. Puree until smooth.
6. Serve the butternut puree alongside the steamed fish and garnish with the fresh herbs.

Notes from the Chef: Steamed fish is fast, easy, and delicious. It takes less than 30 minutes from refrigerator to plate, and you need just two dishes to cook the fish and make the sauce in this Steamed mahi-mahi recipe.

Recipe from developed by Seafood Nutrition Partnership Ambassador Chef Barton Seaver.

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