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!
- 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
- 1/2 tsp salt
- 1 tsp pepper
- Optional side:
- 4 small sweet potatoes, sliced 1/2" thick
- Preheat oven to 350 degrees farenheit
- If pairing with sweet potato, brush sweet potato with olive oil, and bake in oven for ~20 minutes prior to starting fish.
- Sweet potato will take ~40 minutes to cook through and caramelize.
- Brush mahi mahi with olive oil
- Season with salt and pepper
- Place on a foil lined baking sheet, and bake for 20 minutes, or until cooked through.
- While fish is cooking, prepare the slaw.
- Mix olive oil, vinegar, sugar, salt and pepper together with whisk.
- Toss coleslaw, mango, cilantro in with oil mixture.
- Let marinate while fish is cooking.
- When fish is cooked through - layer sweet potato, fish, and top with slaw. Enjoy!
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.