Mahi Mahi with Mango Slaw

 In Feature, Healthy & Easy Recipes

Mahi Mahi with Mango Slaw

This recipe is SO simple – and a perfect weeknight recipe. It’s so easy – the prep time is next to nothing. Mahi mahi is packed full of omega 3’s. What I love most about it is it’s a nice, firm fish, but doesn’t have too much of a fishy taste. It’s great for someone who isn’t a self-proclaimed fish lover. I personally am pretty picky about my fish – but this fish is a sure-fire pass for me!

Mahi Mahi with Mango Slaw
Prep time
Cook time
Total time
Recipe type: Supper
Serves: 4
  • For the fish:
  • 4 mahi mahi filets
  • 1.5 tsp olive oil
  • salt and pepper
  • For the slaw:
  • 2 cups bagged coleslaw mix
  • 1 mango, diced
  • 1 Tbsp cilantro (optional)
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tsp pepper
  • Optional side:
  • 4 small sweet potatoes, sliced ½" thick
  1. Preheat oven to 350 degrees farenheit
  2. If pairing with sweet potato, brush sweet potato with olive oil, and bake in oven for ~20 minutes prior to starting fish.
  3. Sweet potato will take ~40 minutes to cook through and caramelize.
  4. Brush mahi mahi with olive oil
  5. Season with salt and pepper
  6. Place on a foil lined baking sheet, and bake for 20 minutes, or until cooked through.
  7. While fish is cooking, prepare the slaw.
  8. Mix olive oil, vinegar, sugar, salt and pepper together with whisk.
  9. Toss coleslaw, mango, cilantro in with oil mixture.
  10. Let marinate while fish is cooking.
  11. When fish is cooked through - layer sweet potato, fish, and top with slaw. Enjoy!
Mahi Mahi with Mango Slaw - a delicious week night recipe from Andrea Hardy, Registered Dietitian Nutritionist with Ignite Nutrition - Calgary Alberta


Mahi Mahi Cooking Tips and Tricks

I buy my mahi mahi frozen – I find the quality is better! I personally love the IQF Foods mahi mahi – its flash-frozen and SO fresh!

This is a dinner party pleaser. If you want to amp up the flavour and make it a bit more special, I would recommend pan frying the fish on high heat before baking to get a golden, crispy outside and lock in the moisture! For a week night though, baking the fish brushed with olive oil is sufficient!

This pairs well with rice as well – but I love the sweet flavour of the sweet potato with the tart slaw.

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