17 Mahi-Mahi Recipes for Any Night of the Week

Seafood recipes can be pretty darn healthy, not to mention easy and delicious! Plus, with a few tips and tricks, buying and cooking fish is more approachable than you might think. If you want to get more seafood into your diet, make sure to try mahi-mahi (aka dorado), a sustainable fish that’s firm enough for the grill and that lends itself to all sorts of cuisines and flavors. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi’s native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Aida's fish tacos are deep-fried, flaked and served with avocado, salsa and sour cream. What's not to love about that?!

A zippy orange citrus vinaigrette is used two ways in this recipe—to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.

Jeff takes easy-to-find, grocery store ingredients and transforms them into a something much better with his seriously upgraded mahi-mahi sandwich and mango aioli.

Mahi-mahi is a great fish to grill, because it's firm and flaky at the same time. Bobby adds brown sugar to his rub to help balance the spices as well as give the finished fish a caramelized top.

Broiled mahi-mahi fillets and asparagus make an easy weeknight dinner. Make a batch of the sauce ahead and you'll save even more time.

Tyler serves his mahi mahi tacos with pink chile mayonnaise and chunky mango-radish salsa for tons of bold flavor. Serve them family-style and everyone can dress theirs just the way they like.

Kardea’s pickled red onions adds an extra pop of flavor for a restaurant-quality sandwich. They’re the perfect complement to perfectly charred, grilled mahi-mahi.

This 5-star recipe is so simple to make. The fillets cook up fast on the grill—and have plenty of flavor thanks to a speedy mojo that you can make in the microwave.

Marinate the fish with Thai green curry paste before simmering it with sauteed vegetables in coconut milk. If you'd like your curry spicier, add more jalapeño as you go.

A spicy jerk marinade is easy if you have a few spices on hand, like allspice, cinnamon and nutmeg. You'll know the fish is just about done on the grill when the marinade starts to form a fragrant, crusty glaze.

For a twist on Vietnamese banh mi, try moist, spiced-up mahi-mahi.

Love the flavors of lime, cilantro and garlic? Then these grilled mahi fillets are for you!

Firm, flavorful mahi-mahi is seared to lock in the flavor, then baked, and is served with cauliflower, almonds and raisins for a delicious dish that cooks of any skill level can make.

This broiled fish will transport your palate to Thailand, with flavors of coconut, red curry paste and a fish sauce-lime vinaigrette.

Bobby marinates mahi-mahi in a flavorful sauce, adding heat and freshness with chopped jalapeños, ancho chile powder, cilantro and lime juice.