29+ Fresh & Flavorful Summer Mahi Mahi Recipes You’ll Want on Repeat

When summer rolls around, light, fresh, and flavorful meals are what we all crave—and mahi mahi fits that bill beautifully.

This firm, mildly sweet fish is incredibly versatile and holds up wonderfully to grilling, searing, baking, and even tacos.

Whether you’re planning a backyard cookout, a beach picnic, or a simple weeknight dinner, mahi mahi can be your go-to protein for quick, healthy, and delicious meals.

In this ultimate collection of 29+ summer mahi mahi recipes, you’ll find something for every mood and moment.

From tropical-inspired dishes with mango salsas and coconut rice to refreshing grilled fillets topped with zesty sauces or seasonal slaws, these recipes are perfect for making the most of the sunny season.

Each one is designed to be simple, flavorful, and summer-approved—so you can spend less time in the kitchen and more time enjoying the sunshine.

29+ Fresh & Flavorful Summer Mahi Mahi Recipes You’ll Want on Repeat

Whether you’re firing up the grill, cooking indoors, or prepping for a laid-back summer gathering, mahi mahi offers a clean, satisfying canvas for a wide range of seasonal ingredients and bold flavors.

This collection of 29+ summer mahi mahi recipes proves just how creative and delicious your warm-weather meals can be.

From citrusy glazes and herb-packed sauces to salsa-topped tacos and grilled masterpieces, there’s no shortage of inspiration here.

Grilled Mahi Mahi with Mango Avocado Salsa

Nothing says summer like grilled fish and fresh tropical fruit.

This dish brings out the natural richness of mahi mahi while pairing it with a zesty and colorful mango avocado salsa. Light, healthy, and full of bright flavors, it’s perfect for outdoor gatherings or a quick weeknight meal on a warm evening.

Ingredients:

For the fish:

• 4 mahi mahi fillets (6 oz each)
• 2 tbsp olive oil
• 1 lime (zested and juiced)
• 1 garlic clove, minced
• 1 tsp ground cumin
• Salt and pepper to taste

For the mango avocado salsa:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, whisk together olive oil, lime juice and zest, garlic, cumin, salt, and pepper. Rub over mahi mahi fillets and let marinate for 15–20 minutes.
2. Preheat grill to medium-high heat. Oil the grates lightly.
3. Grill mahi mahi for 4–5 minutes per side or until the fish is opaque and flakes easily with a fork.
4. While the fish grills, mix all salsa ingredients in a bowl and gently toss to combine.
5. Serve the mahi mahi topped generously with mango avocado salsa.

This grilled mahi mahi dish hits all the right summer notes: it’s smoky from the grill, cool and creamy from the avocado, and a touch sweet from the mango.

It’s the kind of dish that brings the beach to your backyard, and the leftovers (if there are any!) make a stellar fish taco filling.

Coconut-Crusted Mahi Mahi with Pineapple Rice

This recipe captures the essence of a tropical escape.

The coconut-crusted mahi mahi gets golden and crispy on the outside while remaining tender inside. Paired with sweet pineapple rice, it’s a satisfying summer meal that’s as beautiful to look at as it is to eat.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 1/2 cup flour
• 2 eggs, beaten
• 3/4 cup shredded unsweetened coconut
• 1/4 cup panko breadcrumbs
• Salt and pepper
• Coconut oil or neutral oil for frying

For the pineapple rice:

• 1 cup jasmine rice
• 1 1/2 cups water
• 1 cup fresh pineapple, diced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions:

1. Cook jasmine rice according to package instructions. Once done, stir in diced pineapple, soy sauce, sesame oil, and green onions. Set aside and keep warm.
2. Set up a breading station with three shallow dishes: flour, beaten eggs, and a mixture of coconut and panko.
3. Season mahi mahi with salt and pepper. Dredge each fillet in flour, dip in egg, and coat thoroughly with the coconut-panko mix.
4. Heat 2–3 tbsp of oil in a skillet over medium heat. Cook fish for 3–4 minutes per side until golden brown and cooked through.
5. Serve hot over a bed of pineapple rice, garnished with additional green onions if desired.

With its crispy golden crust and bursts of pineapple sweetness, this dish feels like a mini vacation on a plate.

It’s ideal for warm summer evenings when you want something indulgent yet fresh and light.

Citrus Herb Mahi Mahi Foil Packets

These citrus herb mahi mahi foil packets are a no-fuss, no-mess way to enjoy a vibrant summer meal.

Cooking the fish in foil locks in moisture and infuses it with the fragrant flavors of lemon, orange, and fresh herbs. Whether you’re grilling outside or baking indoors, this is a crowd-pleasing dish that’s bursting with summery brightness.

Ingredients:

• 4 mahi mahi fillets
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Salt and black pepper
• Aluminum foil

Instructions:

1. Preheat grill to medium heat or oven to 400°F (200°C).
2. Lay out 4 large sheets of foil. Drizzle the center of each with olive oil.
3. Place a mahi mahi fillet in the center of each sheet. Season with salt and pepper.
4. Top each fillet with slices of lemon and orange, a few garlic slices, and a sprinkle of fresh herbs.
5. Fold foil over fish and crimp edges to seal tightly.
6. Grill for 10–12 minutes (or bake for 12–15 minutes) until fish flakes easily with a fork.
7. Open foil carefully, allowing steam to escape, and serve directly in the packets or transfer to plates.

This recipe is a true summer gem. It’s healthy, fast, and packed with sunny citrus flavor.

Plus, cleanup is a breeze, making it perfect for camping, picnics, or relaxed weeknight dinners on the patio.

Spicy Grilled Mahi Mahi Tacos with Cilantro Lime Slaw

These spicy grilled mahi mahi tacos with a creamy cilantro lime slaw are the perfect fusion of heat and freshness.

The bold flavors of the fish paired with the cool, crunchy slaw make these tacos the ideal summer meal. Serve them at your next taco night for a crowd-pleasing hit.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to your heat preference)
• Salt and pepper to taste

For the cilantro lime slaw:

• 2 cups shredded cabbage (green or purple)
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• Salt and pepper to taste

For the tacos:

• 8 small corn tortillas
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Mix olive oil, chili powder, cumin, smoked paprika, cayenne, salt, and pepper in a small bowl. Rub this spice mixture evenly over both sides of the mahi mahi fillets.
3. Grill the fish for about 4-5 minutes per side or until cooked through and easily flaked with a fork.
4. While the fish is grilling, mix together cabbage, carrots, cilantro, mayonnaise, lime juice, salt, and pepper in a large bowl. Toss until well combined.
5. Warm the tortillas on the grill for 30 seconds per side.
6. To assemble, place a portion of the grilled mahi mahi in each tortilla, top with cilantro lime slaw, and garnish with fresh cilantro and lime wedges.

These tacos offer a perfect balance of smoky, spicy mahi mahi with the creaminess of the cilantro lime slaw.

The bright flavors and crunch make these tacos the ultimate summer meal. Plus, they’re fun to eat and great for a casual gathering or family dinner.

Mahi Mahi in a Zesty Lemon Butter Sauce

If you’re craving a simple yet elegant dish for a summer dinner, this mahi mahi in a zesty lemon butter sauce is perfect.

The combination of tangy lemon, rich butter, and fresh herbs transforms the mild mahi mahi into an unforgettable dish, perfect for pairing with rice or roasted vegetables.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• 1/4 cup unsalted butter
• 2 garlic cloves, minced
• 1 lemon, juiced and zested
• 1/4 cup white wine (or chicken broth)
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the fillets and cook for 3–4 minutes per side until golden brown and cooked through. Remove the fish from the skillet and set aside.
3. In the same skillet, reduce the heat to medium. Add the butter and minced garlic, cooking for 1–2 minutes until fragrant.
4. Add the lemon juice, zest, and white wine to the pan. Stir to combine and simmer for 2-3 minutes until the sauce thickens slightly.
5. Return the mahi mahi to the skillet and spoon the sauce over the fish. Garnish with fresh parsley.
6. Serve with rice, steamed vegetables, or a crisp salad.

The lemon butter sauce adds a fresh, tangy richness that pairs beautifully with the delicate mahi mahi.

It’s simple, quick, and feels luxurious—a perfect dish for a warm summer evening with friends or family.

Mahi Mahi with Roasted Tomato and Basil Sauce

This mahi mahi recipe with roasted tomato and basil sauce is an Italian-inspired dish that delivers bold and fresh flavors.

The sweet roasted tomatoes, aromatic garlic, and fragrant basil create a deliciously rich sauce to complement the delicate mahi mahi, perfect for summer dinners.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the tomato and basil sauce:

• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15–20 minutes, or until the tomatoes are softened and lightly caramelized.
2. Heat olive oil in a skillet over medium-high heat. Season the mahi mahi fillets with salt and pepper and cook for 3–4 minutes per side until golden brown and cooked through. Remove the fish from the skillet and set aside.
3. In the same skillet, add minced garlic and cook for 1 minute. Then add the roasted tomatoes, balsamic vinegar, and fresh basil, stirring to combine.
4. Let the sauce simmer for 3–4 minutes, allowing the flavors to meld together.
5. Serve the mahi mahi fillets with a generous spoonful of the tomato and basil sauce on top.

The roasted tomato and basil sauce adds a burst of summer freshness to the dish, making it perfect for a light yet satisfying dinner.

Paired with a side of pasta, quinoa, or a simple salad, this dish is both healthy and bursting with flavor.

Lemon Herb Mahi Mahi with Asparagus

This recipe for lemon herb mahi mahi is a light yet flavorful meal, perfect for a summer dinner.

The herbs and zesty lemon bring out the fish’s natural sweetness, while the roasted asparagus adds a satisfying, earthy contrast. It’s simple to prepare and incredibly delicious!

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

For the asparagus:

• 1 lb fresh asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus with olive oil, salt, and pepper, and spread them on a baking sheet in a single layer. Roast for 12–15 minutes until tender and lightly browned.
3. While the asparagus roasts, prepare the fish. In a small bowl, whisk together olive oil, lemon juice and zest, thyme, rosemary, garlic, salt, and pepper.
4. Place the mahi mahi fillets in a shallow dish and pour the herb mixture over the fish. Let marinate for 15–20 minutes.
5. Heat a non-stick skillet over medium heat. Cook the fillets for 4–5 minutes per side until the fish is opaque and flakes easily.
6. Serve the mahi mahi alongside the roasted asparagus and garnish with fresh lemon slices and extra herbs.

This dish is light and refreshing, with the zesty lemon and fragrant herbs complementing the tender mahi mahi and crispy asparagus.

It’s an ideal dish for a health-conscious summer meal that’s packed with fresh flavors.

Mahi Mahi with Garlic Parmesan Cream Sauce

Indulge in the rich flavors of this mahi mahi recipe with garlic Parmesan cream sauce.

The creamy, garlicky sauce is indulgent yet balanced by the firm texture of the mahi mahi. Serve it with pasta, mashed potatoes, or steamed vegetables for a comforting summer dinner.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the garlic Parmesan cream sauce:

• 2 tbsp butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the mahi mahi fillets with salt and pepper, and cook for 3–4 minutes per side, or until golden brown and cooked through. Set aside.
2. In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the heavy cream and bring to a simmer. Allow the sauce to thicken for 3-4 minutes, stirring occasionally.
4. Add the Parmesan cheese and nutmeg, stirring until the cheese melts and the sauce becomes creamy.
5. Return the mahi mahi fillets to the skillet, spooning the sauce over the fish. Let everything simmer together for 2–3 minutes.
6. Garnish with fresh parsley and serve hot.

The rich, creamy garlic Parmesan sauce transforms this dish into a decadent summer meal, perfect for impressing guests or enjoying a cozy dinner at home.

Pair it with your favorite side for a truly comforting experience.

Grilled Mahi Mahi with Cilantro-Lime Quinoa

Grilled mahi mahi paired with cilantro-lime quinoa offers a refreshing and healthy summer meal. The fish is perfectly charred on the grill, and the quinoa is seasoned with vibrant lime and fresh cilantro.

This dish is packed with protein, flavor, and summer goodness!

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• Juice of 1 lime
• Salt and pepper to taste

For the quinoa:

• 1 cup quinoa
• 2 cups water or vegetable broth
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat your grill to medium-high heat. Brush the mahi mahi fillets with olive oil and season with chili powder, cumin, lime juice, salt, and pepper.
2. Grill the fish for 4–5 minutes per side or until cooked through and the fish flakes easily with a fork.
3. Meanwhile, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
4. Once the quinoa is done, fluff with a fork and stir in lime juice, chopped cilantro, and a pinch of salt.
5. Serve the grilled mahi mahi fillets on top of the cilantro-lime quinoa, and garnish with extra cilantro and lime wedges.

This dish is full of vibrant, fresh flavors, making it a perfect choice for a light yet satisfying summer dinner.

The smoky grilled mahi mahi and the zesty quinoa pair together for a well-balanced meal that’s both delicious and nutritious.

Mahi Mahi with Pineapple Mango Salsa

This mahi mahi recipe is packed with tropical flavors. The fish is grilled to perfection and paired with a sweet and tangy pineapple mango salsa.

It’s a refreshing and vibrant dish, perfect for hot summer days when you crave something light, flavorful, and bursting with tropical flair.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

For the pineapple mango salsa:

• 1 ripe mango, diced
• 1 cup fresh pineapple, diced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Brush the mahi mahi fillets with olive oil and lime juice, then season with salt and pepper.
2. Grill the mahi mahi for 4-5 minutes per side, or until it is cooked through and flakes easily with a fork.
3. While the fish is grilling, combine the mango, pineapple, red bell pepper, red onion, and cilantro in a bowl. Add lime juice, salt, and pepper to taste. Toss gently to combine.
4. Once the mahi mahi is ready, serve the fish topped with a generous scoop of pineapple mango salsa.

The tropical salsa adds a perfect contrast to the savory mahi mahi, making this dish a great choice for a fun summer meal.

It’s fresh, colorful, and full of sunshine in every bite!

Mahi Mahi with Avocado Tomato Salsa

This simple yet delicious mahi mahi is paired with a fresh avocado tomato salsa, making it the perfect light summer dish.

The buttery avocado and juicy tomatoes bring a wonderful contrast to the tender fish, and it’s easy to prepare with minimal ingredients.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the avocado tomato salsa:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Rub the mahi mahi fillets with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
2. Grill the fish for 4-5 minutes per side until it is opaque and flakes easily.
3. While the fish is grilling, prepare the salsa. In a bowl, combine diced avocados, halved cherry tomatoes, chopped red onion, and cilantro. Add lime juice, salt, and pepper to taste and gently toss to combine.
4. Once the fish is ready, serve it with the avocado tomato salsa on top.

This dish is an easy, vibrant, and healthy summer meal.

The creamy avocado, sweet tomatoes, and fresh cilantro complement the mahi mahi perfectly, making it a light and flavorful dinner that’s sure to impress.

Mahi Mahi with Cilantro Lime Butter Sauce

This cilantro lime butter sauce gives a deliciously rich twist to mahi mahi.

The combination of butter, cilantro, and lime creates a silky sauce that enhances the fish’s flavor without overpowering it. Perfect for a dinner that feels indulgent but is still light enough for a summer evening.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the cilantro lime butter sauce:

• 1/4 cup unsalted butter
• 2 garlic cloves, minced
• Juice and zest of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the mahi mahi fillets with salt and pepper and cook them for 4-5 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in the lime juice, zest, and chopped cilantro. Season with salt and pepper to taste, and simmer for 1-2 minutes until the sauce is well combined and slightly thickened.
4. Return the mahi mahi to the skillet and spoon the cilantro lime butter sauce over the fish.
5. Serve hot, garnished with additional cilantro if desired.

This dish brings together the rich, buttery sauce with the bright, tangy lime and fresh cilantro, creating a perfectly balanced dish that’s ideal for summer dinners.

It pairs wonderfully with a side of quinoa, rice, or grilled vegetables.

Mahi Mahi with Cucumber and Dill Salad

This mahi mahi recipe is light and refreshing, perfect for a hot summer day.

The delicate fish pairs wonderfully with a crunchy cucumber and dill salad, offering a crisp, fresh contrast to the richness of the fish. It’s a great choice for those seeking a healthy and flavorful meal with minimal effort.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the cucumber dill salad:

• 2 cups cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Rub the mahi mahi fillets with olive oil and season with paprika, garlic powder, salt, and pepper.
2. Grill the mahi mahi for about 4-5 minutes per side or until the fish is opaque and flakes easily with a fork.
3. While the fish is grilling, prepare the cucumber dill salad by combining cucumber, red onion, and dill in a bowl.
4. In a separate small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper to create the dressing. Pour it over the salad and toss gently to combine.
5. Serve the grilled mahi mahi fillets with the cucumber dill salad on the side.

This dish is wonderfully light and fresh, with the crispness of the cucumber and the coolness of the dill perfectly complementing the grilled mahi mahi.

It’s a quick and nutritious meal that’s perfect for a summer lunch or dinner.

Mahi Mahi with Sweet Potato Fries

This mahi mahi with sweet potato fries is a fantastic combination of savory fish and crispy, naturally sweet fries.

The fish is seared to perfection and served alongside homemade sweet potato fries, creating a well-rounded, hearty meal that’s perfect for a relaxed summer evening.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste

For the sweet potato fries:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potato fries with olive oil, paprika, salt, and pepper. Spread them evenly on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
2. While the fries are baking, heat olive oil in a skillet over medium-high heat. Season the mahi mahi fillets with paprika, cumin, salt, and pepper.
3. Cook the mahi mahi fillets for 3–4 minutes per side until golden and cooked through.
4. Once the fries are done, garnish them with chopped parsley.
5. Serve the mahi mahi fillets alongside the sweet potato fries for a satisfying and flavorful meal.

This dish is a perfect balance of healthy and indulgent, with the sweet potato fries offering a nutritious twist on classic fries.

Paired with the crisp, seared mahi mahi, it’s a complete meal that’s perfect for both adults and kids.

Mahi Mahi with Roasted Red Pepper Sauce

For a more savory, slightly smoky summer dish, this mahi mahi with roasted red pepper sauce is a winner.

The roasted red pepper sauce adds depth and richness to the mild mahi mahi, making it a comforting yet light dish for any summer dinner.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the roasted red pepper sauce:

• 2 roasted red peppers (jarred or homemade)
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Season the mahi mahi fillets with salt and pepper and heat olive oil in a skillet over medium-high heat. Cook the fillets for 4–5 minutes per side until golden and cooked through.
2. While the fish is cooking, prepare the sauce. In a small pan, heat olive oil over medium heat and cook the minced garlic until fragrant, about 1 minute.
3. Add the roasted red peppers to the pan and cook for another 2 minutes. Transfer the mixture to a blender, add heavy cream, and blend until smooth. Season with salt and pepper to taste.
4. Once the fish is cooked, spoon the roasted red pepper sauce over the fillets and garnish with fresh basil.
5. Serve the mahi mahi with the sauce alongside a side of rice, couscous, or steamed vegetables.

This dish is rich and flavorful, with the roasted red pepper sauce giving the mahi mahi a satisfying depth of taste.

It’s a comforting yet vibrant choice for a summer dinner that will impress your guests.

Mahi Mahi with Tomato Basil Pesto

This mahi mahi with tomato basil pesto is an easy yet elegant dish for a summer dinner.

The vibrant flavors of the fresh tomato basil pesto complement the mild fish, and the pesto adds a herby, savory touch that’s perfect for warm evenings.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the tomato basil pesto:

• 1 cup fresh basil leaves
• 1/2 cup cherry tomatoes
• 2 tbsp pine nuts
• 2 garlic cloves
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a skillet over medium-high heat. Brush the mahi mahi fillets with olive oil and season with salt and pepper.
2. Grill or sear the fillets for 4–5 minutes per side until they are golden brown and cooked through.
3. In a food processor, combine basil, cherry tomatoes, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth. Season with salt and pepper to taste.
4. Once the fish is cooked, serve it with a generous spoonful of the tomato basil pesto on top.

This dish has a perfect balance of fresh, savory pesto and the tender mahi mahi, making it a light yet flavorful summer dinner that pairs well with pasta or roasted vegetables.

Mahi Mahi with Coconut Rice and Mango Salsa

This tropical-inspired mahi mahi recipe is paired with creamy coconut rice and a fresh mango salsa.

The coconut rice adds a slight sweetness that complements the firm, flaky fish, and the mango salsa adds a tangy, fresh contrast. It’s a complete meal that brings the best of summer flavors together.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• 1 tsp ground turmeric
• Salt and pepper to taste

For the coconut rice:

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• 1/2 tsp salt

For the mango salsa:

• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup red bell pepper, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. For the coconut rice: Rinse the rice under cold water. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then cover and reduce the heat to low. Let the rice simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
2. While the rice cooks, heat olive oil in a skillet over medium-high heat. Season the mahi mahi fillets with turmeric, salt, and pepper. Cook for 3–4 minutes per side until golden and cooked through.
3. For the mango salsa: In a bowl, combine diced mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper. Toss gently to combine.
4. Serve the mahi mahi fillets over the coconut rice, topped with the fresh mango salsa.

This dish transports you to the tropics with its sweet and savory flavors.

The coconut rice is rich and aromatic, while the mango salsa adds a burst of freshness, making this a vibrant, satisfying summer meal.

Mahi Mahi with Garlic Lemon Spinach

For a quick, healthy summer meal, this mahi mahi with garlic lemon spinach is a perfect choice.

The fish is paired with sautéed spinach cooked in garlic and lemon, adding a fresh, zesty side dish that’s both nutritious and flavorful.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the garlic lemon spinach:

• 4 cups fresh spinach leaves
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the mahi mahi fillets with salt and pepper, then cook for 3–4 minutes per side until golden brown and cooked through.
2. While the fish is cooking, heat olive oil in another pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the spinach leaves to the pan, and sauté for 2-3 minutes until the spinach wilts down.
4. Squeeze fresh lemon juice over the spinach, and season with salt and pepper to taste.
5. Serve the mahi mahi fillets on a plate with the garlic lemon spinach on the side.

This dish is light, flavorful, and packed with vitamins and minerals.

The garlic lemon spinach pairs wonderfully with the simple, delicate mahi mahi, making it a healthy yet satisfying summer dinner option.

Mahi Mahi with Lemon Caper Butter Sauce

This mahi mahi with lemon caper butter sauce is a sophisticated yet simple summer dish.

The rich butter sauce with the tangy lemon and capers beautifully complements the mild flavor of the fish, creating a delicious balance of savory and tart notes. This recipe is perfect for an elegant dinner that’s easy to prepare.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the lemon caper butter sauce:

• 1/4 cup unsalted butter
• 2 tbsp capers, drained
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the mahi mahi fillets with salt and pepper, then cook for 3–4 minutes per side until the fish is golden and cooked through.
2. While the fish is cooking, prepare the sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and capers, and sauté for 1–2 minutes until the garlic is fragrant.
3. Stir in the lemon juice and simmer for 1–2 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
4. Once the fish is cooked, spoon the lemon caper butter sauce over the fillets and garnish with fresh parsley.
5. Serve the mahi mahi with your favorite side, such as roasted potatoes or steamed vegetables.

This dish has a bright, zesty flavor from the lemon and capers, paired perfectly with the richness of the butter sauce.

It’s an easy yet impressive choice for a summer dinner.

Mahi Mahi with Roasted Corn and Black Bean Salad

This mahi mahi recipe is packed with vibrant summer flavors, featuring a hearty roasted corn and black bean salad.

The fish is seasoned simply to let its natural flavors shine, while the salad adds texture, freshness, and a little smokiness to the meal.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

For the roasted corn and black bean salad:

• 2 cups corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the grill or skillet over medium-high heat. Brush the mahi mahi fillets with olive oil and season with cumin, salt, and pepper.
2. Grill or sear the fillets for 4–5 minutes per side until golden brown and cooked through.
3. While the fish is cooking, prepare the salad. If using fresh corn, grill or roast the corn on the cob until slightly charred, then cut the kernels off. If using frozen corn, sauté it in a pan over medium heat until warmed and slightly browned.
4. In a large bowl, combine the corn, black beans, red bell pepper, red onion, and cilantro. Add lime juice, salt, and pepper, and toss to combine.
5. Serve the mahi mahi fillets with the roasted corn and black bean salad on the side.

This dish combines the smoky sweetness of the corn with the heartiness of black beans, creating a refreshing and satisfying summer meal.

The grilled mahi mahi is a perfect complement to the salad, making it a balanced and vibrant dinner.

Mahi Mahi with Pomegranate Molasses Glaze

This mahi mahi recipe features a delicious pomegranate molasses glaze that adds a perfect balance of sweet, tangy, and savory to the mild fish.

It’s an easy-to-make dish that feels both exotic and familiar, ideal for a light yet flavorful summer meal.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the pomegranate molasses glaze:

• 1/4 cup pomegranate molasses
• 1 tbsp honey
• 1 tsp balsamic vinegar
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the mahi mahi fillets with salt and pepper, and cook for 4–5 minutes per side until golden brown and cooked through.
2. While the fish is cooking, make the glaze. In a small saucepan, combine pomegranate molasses, honey, balsamic vinegar, cumin, salt, and pepper. Bring to a simmer over medium heat and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
3. Once the fish is cooked, drizzle the pomegranate molasses glaze over the mahi mahi fillets.
4. Serve the mahi mahi with a side of couscous, rice, or roasted vegetables to soak up the flavorful glaze.

The sweet and tangy pomegranate molasses glaze adds a unique depth of flavor to the mahi mahi.

It’s a perfect combination of savory and sweet, making this dish a delightful option for a summer dinner.

Mahi Mahi with Pineapple Jalapeño Salsa

This mahi mahi recipe is all about balancing heat and sweetness.

The fish is perfectly grilled and topped with a zesty pineapple jalapeño salsa that brings a spicy, tropical flair to the dish. It’s a great choice for a summer barbecue or any day you want a bold, flavorful meal.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the pineapple jalapeño salsa:

• 1 cup fresh pineapple, diced
• 1 small jalapeño, finely chopped (seeds removed for less heat)
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the mahi mahi fillets with olive oil and season with salt and pepper.
2. Grill the mahi mahi for about 4–5 minutes per side or until golden brown and the fish flakes easily with a fork.
3. While the fish is grilling, combine the diced pineapple, chopped jalapeño, red onion, cilantro, and lime juice in a bowl. Season with salt and mix everything together.
4. Once the fish is ready, serve it topped with the pineapple jalapeño salsa.

This dish offers the perfect combination of sweetness from the pineapple and a little kick from the jalapeño, complementing the mild mahi mahi in a refreshing way.

It’s a great option for a casual yet flavorful summer dinner.

Mahi Mahi with Roasted Garlic and Herb Sauce

If you’re looking for a rich and savory summer dish, this mahi mahi with roasted garlic and herb sauce is the way to go.

The roasted garlic adds a deep, aromatic flavor to the fish, while the fresh herbs make the sauce vibrant and full of character.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste

For the roasted garlic and herb sauce:

• 1 bulb garlic
• 1/4 cup olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until the garlic is soft and golden.
2. While the garlic is roasting, heat olive oil in a skillet over medium-high heat. Season the mahi mahi fillets with salt and pepper and cook for 3–4 minutes per side until golden brown and cooked through.
3. Once the garlic is roasted, squeeze the soft garlic cloves into a small bowl and mash with a fork. Add olive oil, fresh thyme, rosemary, parsley, lemon juice, salt, and pepper. Stir until smooth and well combined.
4. Serve the mahi mahi fillets with the roasted garlic and herb sauce drizzled on top.

This dish has a comforting, savory richness from the garlic and herbs, and the mahi mahi’s mild flavor acts as the perfect backdrop for the sauce.

It’s an indulgent yet fresh meal that works great for a cozy summer evening.

Mahi Mahi Fish Tacos with Cilantro Lime Slaw

These mahi mahi fish tacos with cilantro lime slaw are a fun, fresh, and light summer meal that brings a burst of flavor with each bite.

The crunchy slaw paired with the tender mahi mahi makes these tacos a perfect option for taco night or a casual summer dinner.

Ingredients:

For the fish:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste

For the cilantro lime slaw:

• 3 cups shredded cabbage (green or purple, or a mix)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp honey
• Salt and pepper to taste

For serving:

• Small flour or corn tortillas
• Lime wedges

Instructions:

1. Preheat a skillet over medium-high heat. Rub the mahi mahi fillets with olive oil and season with chili powder, cumin, salt, and pepper.
2. Cook the fillets for 3–4 minutes per side, or until golden brown and cooked through. Once the fish is done, break it into large chunks with a fork.
3. In a large bowl, combine the shredded cabbage, chopped cilantro, mayonnaise, lime juice, honey, salt, and pepper. Toss to combine, adjusting seasoning to taste.
4. Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the mahi mahi and top with the cilantro lime slaw.
5. Serve with lime wedges on the side.

These mahi mahi tacos are a vibrant and satisfying meal that combines the perfect amount of crunch, creaminess, and flavor.

The cilantro lime slaw adds a tangy, fresh kick to the tender fish, making this a wonderful choice for a summer gathering or a weeknight dinner.