Regardless Of The Season, Nothing Transports Your Taste Buds to Summer Like Tropical Seasonings.
This Mexican inspired Chili Lime Mahi Mahi may just be the ticket to your next stay at home flavor vacation. Can’t find mahi mahi? No problem. The chili lime sauce will pair well with other types of white fish including halibut, snapper, tilapia or swordfish.
What Is Mahi Mahi?
Mahi mahi is a tropical and subtropical fish. In Spanish cultures it is sometimes referred to as dorado. In some English cultures it is called dolphin fish. Don’t let the name scare you. You will NOT be eating Flipper!
What Does Mahi Mahi Taste like?
Mahi mahi has a mild flavor with a distinct touch of sweetness. Imagine it as a distant cousin of swordfish once removed! Its somewhat firm texture and great mouth feel makes it a perfect food when introducing your kids to the wonderful world of fish.
Can I Marinate the Fish Overnight?
When seasoned too soon before cooking, the lime juice will start to “ccok” the mahi mahi similar to the way you would make ceviche. Believe it or not, if you keep your fish in the chili lime sauce for too long, you can actually overcook your mahi mahi before it even goes in your pan! If kept too long in the sauce, your fish will become tough and dry, and its connective tissues will start to break down, causing your fish to fall apart. This is NOT a recipe where you should prep the fish in advance. Follow this tip: season the mahi mahi just before it hits the pan.
Do I Have to Remove The Skin?
No. If you purchased your mahi mahi with the skin on, there’s no need to worry. Cooking the fish with the skin will help keep the fish moist and tasty. However, since the skin is tough, it is best not to eat it when the mahi mahi has been cooked. You don’t need to do anything fancy. You can serve the fish with the skin still on. The meat will easily seperate and flake off from the skin as you eat it.
How Can I tell When The Fish Is Cooked?
Test your mahi mahi to see if it is done by flaking it with a fork. Continue cooking the mahi mahi if it doesn’t flake easily.
Other Ways to Use Chili Lime Mahi Mahi
In addition to eating chili lime mahi mahi as is, it would be great substitue for beef when you want to shake up things for your Taco Tuesday. Tou could top it with a pineapple salsa for a tropical flair. If you need something to grab and go- add it to a roll or bun with a splash of chipotole mayo or cole slaw or both, and you’ll have a terrific meal to eat in hand. Chili lime mahi mahi will also be delicious flaked in a salad for lunch or a light dinner. Its uses are only limited by your imagination.
How Can I Use Leftover Chili Sauce
You can make a delicious side dish for the mahi mahi by using slightly roasted or steamed firm vegetables. Think broccoli, cauliflower or carrots. Toss the steamed or roasted veggies with the remaining chili lime sauce and transfer to the skillet you used to cook the mahi mahi. No need to dirty another pan. Increase heat to medium-high and cook, stirring frequently, until thevegatables are nicely browned and caramelized, approximately 3-4 minutes.
Equipment List
This is one of those recipes that not only tastes great, clean up is a cinch. Here’s all you need:
- Measuring spoons (of course you can skip these if you are comfortable eyeballing the quantity of oil, herbs and spices you will use- remember- feel free to adjust the seasonings to your preferences)
- Knife to chop cilantro, or you can pull it apart with your fingers
- Medium bowl for mixing the sauce
- Non stick skillet- 10 or 12 inch skillets are fine
- Spoon or pastry brush to spread the sauce on the fish
- Spatula to flip the fish
That’s it. No fuss. No mess.
Mexican Chili Lime Mahi Mahi For Warm Summer Nights
Equipment
- Measuring spoons and cups, optional. Feel free to eyeball quantities of oil and seasonings
- Knife to chop cilantro. You can also tear it apart with your fingers
- Medium bowl to mix sauce
- Non-stick skillet. 10 or 12 inch will be fine.
- Pastry brush or spoon to spread sauce on fish
- Spatula. Fish spatula preferred but not necessary.
Ingredients
- 6 tbsp fresh lime juice
- 1 cup fresh cilantro, chopped
- 2/3 cup extra virgin olive oil, divided
- 2 tbsp honey, local preferred
- 1 tsp crushed red pepper flakes, or to taste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 6 oz. mahi mahi fillets
Instructions
- Whisk together the lime juice, cilantro,1/3 cup olive oil, honey, red pepper flakes, chili powder, ground cumin, garlic powder, salt, and black pepper in a medium bowl until well combined. Set aside.
- Heat the remaining olive oil in a large, nonstick skillet over medium heat. Pat the mahi-mahi fillets dry with a paper towel and add to the hot skillet. Brush the tops and sides generously with the chili lime sauce while it cooks. After 4-5 minutes, carefully flip the fillets and brush the exposed surfaces with additional sauce. You will not be using up the sauce in this step.
- Cook for another 3-4 minutes, or just until the fillets are cooked through. Remove from heat and transfer the mahi-mahi to a plate.
- Serve immediately. Enjoy!
Nutrition
Did you make this recipe? I love hearing how things went. Leave a note in the comments with a picture of your Mexican Chile Lime Mahi Mahi. Tag me on Instagram @balaboostas.secret. Here’s to your happy cooking with ease, speed and lots of yum.
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Made this tonight. It doesn’t say what to do with the rest of the sauce but I put extra on top of the fish after plating. It’s very strong in flavors but we loved it! I’m saving the recipe!!!
Fantastic! So glad you enjoyed this dish. Happy holidays. :)
Just prepared this. So good. My family loved every bite. Many thanks.
Thanks for sharing your meal with us. :) So glad you enjoyed it. What types of recipes and posts would you like to see on Balaboosta’s Secret? Best, Linda
I marinated the mahi mahi in the marinade for about 20 minutes, patted it dry and fried it (it took about 2 minutes longer to cook through). Just before turning the fish, I poured all of the marinade overit and let it cook down and carmelize while the fish finished.. I served it with a corn/bean/tomato/sweet hot pepper/avocado salad with a cilantro lime dressing. It was delish!
So glad you enjoyed this dish. Love the way you added your own spin to it. I’m trying it your way next time I make it!