Mahi Mahi, Spicy Citrus Soy Sauce

Fresh Wild-Caught Mahi Mahi
Spicy Citrus Soy Sauce
Served over Crunchy Raw Mung Bean Sprouts with Chopped Peanuts

I am always pleasantly surprised by Mahi Mahi (also known as dorado or dolphinfish). It has a sweet mild flavor similar to swordfish, firm texture with large moist flakes. The name Mahi Mahi means strong-strong in Hawaiian, referring to its swimming ability, not  its flavor. This species of fish grows and matures quickly and has a lifespan of 5 years, so its population can probably withstand fishing pressures. Speaking of fish lifespans, I was recently reading about the slow-growing Orange Roughy, and its lifespan of well over 100 years. The article said something like “the Orange Roughy in your freezer is probably older than your grandmother.” (And not a good choice on the sustainability charts either).

Mahi Mahi Preparation

  • Rinse the filets
  • Pat them dry
  • Season with salt and pepper
  • Dust with flour
  • Sauté in canola oil over medium heat in a non-stick pan

Spicy Citrus Soy Sauce

Complementary Oils


  • juice from one lime
  • juice from one yuzu (or half a meyer lemon)
  • 3 T. low-sodium soy sauce
  • 1 T. minced garlic
  • 1 T. minced ginger
  • 2 T. minced scallion
  • 1 T. toasted sesame oil
  • 3 T. olive oil
  • 1 serrano chile, thinly sliced
  • fresh ground pepper

Generously ladle the sauce over mung bean sprouts. Top with chopped peanuts. Place the fish on top and ladle more sauce over the fish. Garnish with cilantro.

The fish is awesome, this dish very flavorful, crunchy, spicy, and refreshing. Bean sprouts make a nice light alternative to pasta or potatoes.

The last time I made Mahi Mahi was in July, it was delicious with pineapple, cooked “camping-style” here.

29 thoughts on “Mahi Mahi, Spicy Citrus Soy Sauce”

  1. Hi Lori Lynn!
    I love your new digs here! Your blogger profile still takes you to the old site, but I was redirected to this one easy enough! My parents live in Hawaii. They love to grill Mahi Mahi. I love the texture of it.

  2. Hello! I ate Mahi Mahi for the first time in Hawaii several years ago and I loved it. I normally don’t find Mahi Mahi around here in a super market but if I find it I would like to try cooking it. Your dish looks awesome! I love bean sprouts and I love cilantro. Thank you for sharing your recipe!

  3. Beautiful mahi mahi. I being a fish lover would not hestitate to finish that whole plate right now. haha… You know I’ve been craving bean sprouts lately. Then I see you dish, so I think it’s time I fulfill that craving.

  4. I do need a yuzu tree. I only have yuzu marmalade – so the meyer lemon is the one for me – this is tantalizingly good while being healthy. Would hate to feel deprived!

  5. Beautiful dish, and beautiful mahi mahi pieces in the pan!

    Simplicity is great, and I love Mung Beans! I sprout them myself for a cucumber Indian Dish.

  6. Thanks so much for taking the time to visit my blog. It is a pleasure to discover yours and I look forward to exploring and visiting. We don’t get mahi mahi in Greece but the dish sounds wonderful.

  7. I love how you spiced it up with the serrano and I like the option of sprouts when you don’t want to eat a starch. I’m so glad I don’t eat orange roughy!

  8. Oh, I love Mahi Mahi and yours looks amazingly delicious! It would make a perfect dinner! Interesting about the orange roughy. I never was crazy about it and won’t be buying it again! Thanks for the recipe!

  9. I haven’t enjoyd mahi-mahi since I visited Hawaii years ago … on our honeymoon!

    This dish looks fantastic! Love the flavors here.

  10. Dearest LoriLynn,
    what pleasures, the recipe, the pictures, reading that you do look out for nature’s treasures in a way that lets them survive for future generations!
    I have such pleasant memories of eating fish with a similar sauce in Barbados. We had rented a house that came with a housekeeper and cook who showed up every morning and we went to the markets together. With her expertise we selected the freshest ingredients which she then would turn into gourmet lunches and dinners. Out children were between 7 and barely two then and I have never again felt so well taken care off, spoilt really, sitting out on the deck in the shade, reading and listening to the waves right under my feet while this heaven-sent woman prepared our meals, with the kids out with the glass boat watching the fish undersea.

  11. Hi Lory Linn,

    Love anything with yuzu, this recipe is fantastic. Can you guys get yuzu easily in the States? They are nowhere to be seen in London unfortunately, I buy mine bottled from Japanese grocers imported from Japan.

    Luiz @ The London Foodie

    1. Hi Luiz – I planted a Yuzu tree in my yard October 2008, I’m so happy now to walk outside and pick the fruit right off the tree! It is my favorite fruit! Can you grow citrus in London’s climate?
      I don’t recall seeing Yuzu at the supermarket here, but I bet it’s at the Farmers Market.

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