50+ Irresistible Fall Mahi Mahi Recipes for Cozy Evenings

As the leaves turn vibrant shades of orange and gold, the culinary world invites us to embrace the warm, comforting flavors of fall.

One ingredient that beautifully embodies this seasonal shift is mahi mahi.

This versatile fish, known for its firm texture and mild flavor, pairs perfectly with a variety of autumn ingredients, from hearty root vegetables to fragrant spices.

Whether grilled, baked, or incorporated into soups and chowders, mahi mahi shines in a multitude of dishes, making it an excellent choice for your fall meal planning.

In this blog post, we will explore over 50 delectable mahi mahi recipes that celebrate the flavors of the season.

Get ready to elevate your fall dining experience with these mouthwatering creations!

50+ Irresistible Fall Mahi Mahi Recipes for Cozy Evenings

With its mild flavor and flaky texture, mahi mahi is a fantastic canvas for the rich and comforting tastes of fall.

From hearty chowders and flavorful tacos to herb-crusted fillets and grilled delights, the possibilities are endless.

Whether you’re entertaining guests or simply enjoying a cozy dinner at home, these 50+ fall mahi mahi recipes will inspire you to embrace the season’s bounty and create memorable meals for you and your loved ones.

So, gather your ingredients, don your apron, and let the cooking adventures begin—your taste buds will thank you!

Honey-Mustard Glazed Mahi Mahi with Roasted Brussels Sprouts

This honey-mustard glazed mahi mahi is a perfect blend of sweet and tangy flavors, complemented by the earthy crunch of roasted Brussels sprouts. This dish not only satisfies your taste buds but also offers a nutritious, wholesome meal, making it ideal for cozy fall evenings.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lb Brussels sprouts, halved
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, salt, and pepper.
3. Place the halved Brussels sprouts on a baking sheet. Drizzle with olive oil, and sprinkle with garlic powder, dried thyme, salt, and pepper. Toss to coat evenly.
4. Arrange the Brussels sprouts in a single layer and roast for about 15 minutes.
5. Meanwhile, brush the mahi mahi fillets with the honey-mustard mixture on both sides.
6. After 15 minutes, remove the baking sheet from the oven and push the Brussels sprouts to one side. Place the mahi mahi fillets on the other side of the baking sheet.
7. Return to the oven and roast for another 15-20 minutes or until the mahi mahi is cooked through and flakes easily with a fork.
8. Serve the mahi mahi topped with the remaining honey-mustard glaze alongside the roasted Brussels sprouts.

This honey-mustard glazed mahi mahi with roasted Brussels sprouts brings a delightful combination of flavors and textures to your fall dinner table. The sweet and tangy glaze enhances the fish’s natural taste, while the Brussels sprouts add a hearty, seasonal touch. This dish is not only visually appealing but also an excellent source of lean protein and vitamins, making it a perfect choice for a health-conscious meal that doesn’t compromise on flavor.

Mahi Mahi Tacos with Apple-Cabbage Slaw

These mahi mahi tacos are a refreshing twist on a classic dish, incorporating seasonal flavors like crisp apples and crunchy cabbage. With a hint of spice and a touch of sweetness, these tacos are perfect for casual fall gatherings or a simple family dinner.

Ingredients:

• 1 lb mahi mahi fillets, cut into strips
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1 cup green cabbage, shredded
• 1 apple, julienned
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 2 tablespoons mayonnaise (optional)

Instructions:

1. In a bowl, mix the chili powder, cumin, salt, and pepper. Rub this spice mixture onto the mahi mahi strips.
2. Heat the olive oil in a skillet over medium-high heat. Add the mahi mahi and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from heat.
3. In a large bowl, combine the shredded cabbage, julienned apple, cilantro, lime juice, and mayonnaise (if using). Toss to combine and set aside.
4. Warm the corn tortillas in a dry skillet or microwave.
5. To assemble the tacos, place a few pieces of cooked mahi mahi in each tortilla and top with the apple-cabbage slaw.
6. Serve immediately with lime wedges on the side.

These mahi mahi tacos with apple-cabbage slaw are a delightful way to celebrate fall flavors. The combination of tender fish and the crisp slaw creates a satisfying contrast, while the spices add a warm kick to each bite. Perfect for taco night or casual entertaining, these tacos are not only delicious but also easy to prepare. Enjoy them with a side of your favorite salsa or a light salad for a complete meal that captures the essence of the season.

Mahi Mahi with Pumpkin-Curry Sauce

This mahi mahi with pumpkin-curry sauce is an exotic dish that brings together the rich flavors of fall spices and the creamy texture of pumpkin. It’s a unique way to enjoy mahi mahi while embracing seasonal ingredients, making it a must-try for any autumn dinner.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup canned pumpkin puree
• 1 cup coconut milk
• 1 tablespoon red curry paste
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the mahi mahi fillets and cook for about 4-5 minutes per side or until the fish is cooked through and flakes easily. Remove from the skillet and set aside.
3. In the same skillet, add the pumpkin puree, coconut milk, red curry paste, ginger, and garlic. Stir to combine and bring to a simmer over medium heat.
4. Cook for about 5 minutes, allowing the sauce to thicken slightly. Stir in the lime juice and adjust seasoning if necessary.
5. Serve the mahi mahi fillets topped with the pumpkin-curry sauce, garnished with fresh cilantro.

Mahi mahi with pumpkin-curry sauce offers a luxurious and comforting dining experience that perfectly captures the spirit of fall. The creamy pumpkin sauce, infused with aromatic spices, elevates the fish to new heights, creating a harmonious blend of flavors that is both satisfying and delightful. This dish is not only visually stunning but also a fantastic way to incorporate seasonal produce into your meals. Pair it with jasmine rice or quinoa for a wholesome, nutritious dinner that your family and friends will adore.

Mahi Mahi with Butternut Squash and Sage

This mahi mahi dish with butternut squash and sage highlights the comforting flavors of fall, offering a warm and hearty meal. The sweetness of the roasted butternut squash complements the savory notes of sage, creating a perfect balance that makes this recipe a seasonal favorite.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1/2 teaspoon garlic powder
• 1 lemon, zested and juiced

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and garlic powder. Spread the squash on a baking sheet and roast for about 25 minutes, or until tender and caramelized.
3. While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Season the mahi mahi fillets with salt, pepper, and sage.
4. Sear the fillets for about 4-5 minutes on each side or until they are golden brown and cooked through. Squeeze lemon juice over the fish while cooking for added flavor.
5. Serve the mahi mahi alongside the roasted butternut squash, garnished with lemon zest and additional sage if desired.

This mahi mahi with butternut squash and sage offers a deliciously cozy meal that embodies the essence of fall. The roasted butternut squash brings a natural sweetness that pairs beautifully with the savory fish, while the sage adds an aromatic touch that warms the heart. This dish is not only satisfying but also a great way to incorporate seasonal produce into your diet. Serve it for a special family dinner or a casual gathering, and enjoy the comforting flavors of autumn.

Grilled Mahi Mahi with Pear and Arugula Salad

This grilled mahi mahi served with a fresh pear and arugula salad is a light and refreshing option for fall. The sweetness of ripe pears complements the peppery arugula, while the grilled fish adds protein, making this dish both nutritious and satisfying.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 ripe pears, thinly sliced
• 4 cups arugula
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled blue cheese (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the grill to medium-high heat. Season the mahi mahi fillets with salt and pepper, then brush with olive oil.
2. Grill the fillets for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks. Remove from the grill and let rest.
3. In a large bowl, combine the arugula, sliced pears, walnuts, and blue cheese (if using).
4. In a small bowl, whisk together the balsamic vinegar and honey. Drizzle over the salad and toss gently to combine.
5. Serve the grilled mahi mahi with the pear and arugula salad on the side.

This grilled mahi mahi with pear and arugula salad is an elegant yet easy dish that captures the freshness of fall. The combination of juicy pears, peppery arugula, and crunchy walnuts creates a delightful texture, while the balsamic-honey dressing ties it all together with a touch of sweetness. This dish is perfect for a light lunch or a refined dinner, showcasing the beauty of seasonal ingredients while providing a healthy, satisfying meal. Enjoy this refreshing dish as you embrace the crisp fall air.

Mahi Mahi en Papillote with Fall Vegetables

Mahi mahi en papillote is a fun and flavorful way to prepare this fish, wrapping it in parchment with seasonal fall vegetables for a steaming, aromatic dish. This method locks in moisture and flavors, creating a healthy meal that’s perfect for a busy weeknight.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• 1 medium zucchini, thinly sliced
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs (oregano, thyme, basil)
• Salt and pepper to taste
• 1 lemon, thinly sliced
• Parchment paper (for wrapping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut four large pieces of parchment paper (about 12 inches long).
3. In a bowl, toss the zucchini, carrot, bell pepper, and cherry tomatoes with olive oil, Italian herbs, salt, and pepper.
4. Place a mahi mahi fillet in the center of each parchment piece. Top each fillet with a portion of the mixed vegetables and a few slices of lemon.
5. Fold the parchment over the fish and vegetables, sealing the edges to create a packet.
6. Place the packets on a baking sheet and bake for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Carefully open the packets (watch out for steam) and serve directly in the parchment for a rustic presentation.

Mahi mahi en papillote with fall vegetables is an impressive yet simple dish that celebrates the flavors of the season. The parchment-wrapped technique ensures the fish remains moist and tender while infusing it with the natural flavors of the vegetables and lemon. This method also makes for easy cleanup, allowing you to focus on enjoying your meal. Perfect for weeknight dinners or special occasions, this dish showcases the versatility of mahi mahi and the deliciousness of fall produce, making it a delightful addition to your autumn menu.

Spiced Mahi Mahi with Sweet Potato Mash

This spiced mahi mahi served with a creamy sweet potato mash is a hearty and satisfying meal perfect for cool fall evenings. The rich flavors of the spiced fish pair wonderfully with the natural sweetness of the mashed sweet potatoes, creating a balanced and comforting dish.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup milk (or plant-based alternative)
• 2 tablespoons butter (or vegan butter)
• Fresh parsley for garnish

Instructions:

1. Begin by boiling the cubed sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Add the milk, butter, salt, and pepper to the sweet potatoes, and mash until smooth and creamy. Set aside and keep warm.
3. In a small bowl, combine the paprika, cumin, garlic powder, cayenne (if using), salt, and pepper.
4. Rub the spice mixture evenly over the mahi mahi fillets.
5. Heat the olive oil in a large skillet over medium-high heat. Add the mahi mahi fillets and cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
6. Serve the spiced mahi mahi on a bed of sweet potato mash, garnished with fresh parsley.

This spiced mahi mahi with sweet potato mash is a perfect example of how to embrace the flavors of fall. The combination of warm spices on the fish and the creamy, sweet potato mash creates a comforting dish that is both flavorful and filling. Ideal for family dinners or special occasions, this recipe not only showcases the versatility of mahi mahi but also highlights seasonal ingredients in a way that warms the soul. Enjoy this wholesome meal with a side of sautéed greens for a complete autumn experience.

Mahi Mahi with Cranberry Salsa and Quinoa

This mahi mahi with cranberry salsa and quinoa is a vibrant and nutritious dish that captures the essence of fall with its festive flavors. The tartness of the cranberry salsa enhances the mild fish, while the quinoa adds a hearty and wholesome component to the meal.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup cooked quinoa
• 1 cup fresh cranberries (or frozen, thawed)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1 jalapeño, seeded and minced (optional, for heat)

Instructions:

1. In a medium bowl, combine the cranberries, red onion, cilantro, lime juice, honey, and jalapeño (if using). Stir well and set aside to let the flavors meld.
2. Season the mahi mahi fillets with salt and pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the mahi mahi fillets and cook for about 4-5 minutes on each side, or until golden and cooked through.
4. Serve the mahi mahi topped with the cranberry salsa over a bed of cooked quinoa.

Mahi mahi with cranberry salsa and quinoa offers a delightful blend of flavors and textures, making it a perfect dish for fall celebrations. The tart cranberry salsa adds a festive touch that beautifully complements the fish, while the quinoa provides a nutritious base to round out the meal. This recipe is not only visually appealing but also packed with nutrients, making it an excellent choice for a healthy weeknight dinner or a special occasion. Enjoy this dish with a light green salad for a refreshing contrast that highlights the seasonal ingredients.

Coconut Curry Mahi Mahi with Spinach and Apples

This coconut curry mahi mahi with spinach and apples is a unique and comforting dish that marries the warmth of curry with the sweetness of fall apples. The creamy coconut sauce envelops the fish and vegetables, creating a harmonious blend that is perfect for chilly evenings.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• Salt and pepper to taste
• 1 tablespoon coconut oil (or olive oil)
• 1 can (13.5 oz) coconut milk
• 1 tablespoon red curry paste
• 2 cups fresh spinach
• 1 apple, cored and thinly sliced
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. In a large skillet, heat the coconut oil over medium heat. Add the mahi mahi fillets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the fish and set aside.
3. In the same skillet, add the coconut milk and red curry paste, stirring to combine. Bring to a simmer.
4. Add the spinach and sliced apple to the sauce, cooking for 2-3 minutes until the spinach is wilted and the apple is tender.
5. Return the mahi mahi to the skillet and drizzle with lime juice. Let everything simmer for another minute to meld the flavors.
6. Serve hot, garnished with fresh cilantro.

Coconut curry mahi mahi with spinach and apples is a flavorful and innovative dish that brings a taste of the tropics to your fall table. The creamy coconut and spicy curry sauce, combined with the sweetness of apples and the earthiness of spinach, creates a delightful medley of flavors that warms the soul. This dish is perfect for those looking to explore new culinary experiences while enjoying the comforts of fall. Serve it over jasmine rice or with crusty bread to soak up the delicious sauce, making for a truly satisfying meal that will impress family and friends alike.

Herb-Crusted Mahi Mahi with Roasted Brussels Sprouts

This herb-crusted mahi mahi, paired with roasted Brussels sprouts, is a vibrant and nutritious dish that captures the essence of fall. The crispy herb crust adds flavor and texture to the fish, while the roasted Brussels sprouts provide a hearty side that complements the meal beautifully.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• 1 cup breadcrumbs (preferably whole grain)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, salt, and pepper.
3. Place the Brussels sprouts on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 20-25 minutes, or until they are golden and crispy on the edges.
4. While the Brussels sprouts are roasting, brush the mahi mahi fillets with the remaining tablespoon of olive oil. Press the breadcrumb mixture onto each fillet to coat.
5. Place the coated mahi mahi fillets on a separate baking sheet and bake for about 12-15 minutes or until the fish is cooked through and the crust is golden brown.
6. Serve the mahi mahi alongside the roasted Brussels sprouts.

This herb-crusted mahi mahi with roasted Brussels sprouts offers a delightful combination of textures and flavors that celebrate the season. The crispy herb crust elevates the fish, while the nutty Brussels sprouts provide a wholesome side that rounds out the meal. This dish is not only easy to prepare but also looks beautiful on the plate, making it an ideal choice for a cozy dinner or a gathering with friends. Enjoy this delicious recipe with a glass of white wine for an elegant touch to your fall dining experience.

Mahi Mahi Tacos with Apple Slaw and Chipotle Sauce

These mahi mahi tacos with apple slaw and chipotle sauce bring a fun and flavorful twist to traditional tacos, perfect for fall gatherings. The fresh apple slaw adds a crisp sweetness, while the smoky chipotle sauce provides a spicy kick that elevates the dish.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup green cabbage, shredded
• 1 apple, julienned (preferably a sweet variety)
• 1/4 cup cilantro, chopped
• 1/4 cup mayonnaise
• 1 tablespoon chipotle in adobo sauce, minced
• Juice of 1 lime

Instructions:

1. Season the mahi mahi fillets with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the mahi mahi for about 4-5 minutes on each side until the fish is cooked through and flaky. Remove from heat and let cool slightly before slicing into strips.
2. In a large bowl, combine the shredded cabbage, apple, and cilantro.
3. In a small bowl, whisk together the mayonnaise, chipotle sauce, and lime juice. Drizzle this dressing over the cabbage and apple mixture and toss to combine.
4. Warm the corn tortillas in a skillet or microwave.
5. Assemble the tacos by placing a few strips of mahi mahi on each tortilla, topping with the apple slaw, and drizzling with additional chipotle sauce if desired.

These mahi mahi tacos with apple slaw and chipotle sauce offer a delightful mix of flavors and textures that make them a standout dish for any fall gathering. The combination of tender fish, crisp apple slaw, and smoky chipotle sauce creates a delicious harmony that will please your taste buds. This recipe is not only fun to eat but also allows you to incorporate seasonal ingredients in a creative way. Serve these tacos with a side of roasted sweet potatoes or a simple corn salad for a complete meal that captures the essence of fall.

Mahi Mahi with Pumpkin Coconut Sauce and Spinach

This mahi mahi with pumpkin coconut sauce and spinach is a warm and comforting dish that highlights the flavors of autumn. The creamy pumpkin sauce adds richness, while the sautéed spinach provides a nutritious touch, making it a delicious and wholesome meal.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup pumpkin puree (canned or homemade)
• 1 can (13.5 oz) coconut milk
• 1 teaspoon curry powder
• 2 cups fresh spinach
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the mahi mahi fillets and cook for about 4-5 minutes on each side, or until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the pumpkin puree, coconut milk, and curry powder. Stir to combine and bring to a simmer. Cook for about 5 minutes until heated through.
4. Add the fresh spinach to the sauce and cook until wilted. Stir in the lime juice.
5. Serve the mahi mahi topped with the pumpkin coconut sauce and spinach, garnished with fresh cilantro.

This mahi mahi with pumpkin coconut sauce and spinach is a delightful way to embrace the flavors of fall. The creamy pumpkin sauce, combined with the richness of coconut milk and the earthiness of spinach, creates a delicious and comforting meal that is both nourishing and satisfying. This dish is perfect for a cozy weeknight dinner or a special occasion, showcasing the versatility of mahi mahi while incorporating seasonal ingredients. Pair it with jasmine rice or quinoa to soak up the luscious sauce, making for a wholesome and memorable dining experience.

Lemon Herb Grilled Mahi Mahi with Roasted Root Vegetables

This lemon herb grilled mahi mahi paired with roasted root vegetables is a vibrant dish that embodies the fresh and earthy flavors of fall. The citrusy marinade enhances the fish, while the hearty root vegetables provide a satisfying side that complements the meal beautifully.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• Juice and zest of 2 lemons
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 4 cups assorted root vegetables (such as carrots, parsnips, and sweet potatoes), chopped

Instructions:

1. In a bowl, whisk together the lemon juice, zest, olive oil, garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Place the mahi mahi fillets in a shallow dish and pour the marinade over them. Let the fish marinate in the refrigerator for at least 30 minutes.
3. Preheat the oven to 400°F (200°C). Spread the chopped root vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender and caramelized.
4. Preheat a grill or grill pan over medium-high heat. Remove the mahi mahi from the marinade and grill for about 4-5 minutes on each side until the fish is cooked through and has grill marks.
5. Serve the grilled mahi mahi alongside the roasted root vegetables.

Lemon herb grilled mahi mahi with roasted root vegetables is a perfect dish for showcasing the seasonal bounty of fall. The bright lemon and herb marinade elevates the fish, while the earthy flavors of the roasted vegetables create a comforting and satisfying meal. This dish is not only visually appealing but also packed with nutrients, making it a great option for family dinners or gatherings. Serve it with a light salad for a complete and healthy meal that captures the essence of autumn.

Mahi Mahi with Maple Mustard Glaze and Kale Salad

This mahi mahi with maple mustard glaze served with a fresh kale salad is a delightful balance of sweet and savory flavors. The rich glaze enhances the fish, while the crisp kale salad adds a refreshing crunch, making this dish perfect for fall.

Ingredients:

• 4 mahi mahi fillets (about 6 oz each)
• Salt and pepper to taste
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 4 cups kale, stems removed and chopped
• 1/2 cup sliced apples
• 1/4 cup walnuts, chopped
• 1/4 cup feta cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Season the mahi mahi fillets with salt and pepper.
2. In a small bowl, whisk together the maple syrup and Dijon mustard to create the glaze.
3. Place the mahi mahi fillets on a baking sheet lined with parchment paper. Brush the maple mustard glaze generously over each fillet.
4. Bake for about 15-18 minutes, or until the fish is cooked through and flakes easily with a fork.
5. While the fish is baking, prepare the kale salad. In a large bowl, combine the kale, sliced apples, walnuts, and feta cheese (if using).
6. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Drizzle over the salad and toss to combine.
7. Serve the mahi mahi with a side of kale salad.

Mahi mahi with maple mustard glaze and kale salad is a fantastic way to celebrate the flavors of fall. The sweet and tangy glaze perfectly complements the fish, while the fresh kale salad adds a nutritious and crunchy side. This recipe is not only easy to prepare but also showcases seasonal ingredients in a light and vibrant way. Perfect for a weeknight dinner or a special occasion, this dish will leave your guests feeling satisfied and impressed. Enjoy it with a crisp white wine for an elevated dining experience.

Mahi Mahi Chowder with Fall Vegetables

This mahi mahi chowder with fall vegetables is a hearty and warming dish, perfect for chilly evenings. The creamy base, combined with the tender fish and seasonal veggies, creates a comforting bowl of goodness that is both nutritious and satisfying.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups diced potatoes
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 cups vegetable or chicken broth
• 1 cup corn (fresh or frozen)
• 1 pound mahi mahi fillets, cut into bite-sized pieces
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until softened.
2. Add the diced potatoes, carrots, and celery to the pot. Pour in the broth and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the vegetables are tender.
3. Stir in the corn and mahi mahi pieces. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.
4. Pour in the heavy cream and stir to combine. Season with salt and pepper to taste. Allow the chowder to heat through, but do not boil.
5. Serve hot, garnished with fresh parsley.

Mahi mahi chowder with fall vegetables is a delicious and comforting meal that embodies the warmth of the season. This creamy chowder is packed with flavor and nutrition, thanks to the combination of fresh vegetables and tender fish. It’s an excellent option for a cozy family dinner or a casual gathering with friends. Serve this chowder with crusty bread for dipping, making for a hearty and satisfying meal that is sure to warm you up on a chilly fall night. Enjoy each spoonful as you embrace the comforting flavors of autumn!

Note: More recipes are coming soon!