Roasted Mahi-Mahi, also known as Dorado, is a super popular fish due to its versatility and delicious fresh flavor. You can create a fabulous yet deceptively easy Mahi Mahi dish by adding a sauce of mangos, red onion, thyme, lemon juice, and chipotle pepper to your roasted fish.
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Roasted Mahi Mahi
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.
Mahi-mahi is a fish from Hawaii (the Hawaiian translation of mahi-mahi is strong-strong), but can be found in all warm seas worldwide.
It is also known as lampuki, dorado, or dolphinfish (but it doesn’t have anything to do with dolphins, it’s because they jump out of the water like dolphins do!).
If you live in very warm or sub/tropical climates you’ll probably find this fish quite easily in your grocery store. Sadly, it’s highly unlikely here in the UK – however, it is a fish that freezes very well and can be bought frozen from online fishmongers. So if you’re looking to try a new type of fish, give mahi-mahi a try.
Mahi-mahi is a firm fish with a flaky texture and a sweet flavor. It is light pink when raw, but turns to a creamy white when cooked.
Mahi-mahi LOVES strong bold flavors, so the mango-chipotle sauce accompanies the fish perfectly!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Protein – Mahi-Mahi Fillets.
- Fresh Produce – Mangos, Red Onion, Thyme, Lemons.
- Chipotle Powder
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Mahi-Mahi
One of the hero ingredients in this dish is mahi-mahi, so here are some more recipes using the same:
- Chili Lime Mahi-Mahi with Blackened Broccoli
- Blackened Fish Tacos (Mahi-Mahi) with Coleslaw & Avocado Dressing
More Fish Recipes
Looking for more fish dishes to make? Check these recipes out next:
- Pistachio-Crusted Salmon with Blistered Cherry Tomatoes
- 30-Minute Spicy Cajun Snapper with Mango-Avocado Salsa
- Mediterranean Pan-Fried White Fish with Sun-Dried Tomato Tapenade
- The mahi-mahi fillets release liquid as they bake. This is normal and does not harm the final results. However, to minimize the amount of liquid mingling with the mango while it roasts, simply arrange the mahi-mahi and the fruit on opposite sides of the sheet pan with the red onion positioned in between to create a barrier.
How Do I Make Roasted Mahi Mahi with Mango Chipotle Sauce?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 4 (6-oz/170g) mahi-mahi fillets
- 2 Tbsp olive oil, divided
- Sea salt and black pepper, to taste
- 2 large mangos, peel removed and diced
- ½ large red onion, cut into thin wedges
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh lemon juice
- ⅛ tsp chipotle pepper
- Fresh thyme sprigs, for garnish
- Pre-heat oven to 200°C/400°F/Gas 6 Line a large, rimmed baking sheet with aluminum foil or a nonstick baking sheet. Set aside.
- Add the mahi-mahi to the sheet pan and drizzle one tablespoon of olive oil on top. Use a pastry brush to spread the oil evenly over the surface of the fillets. Sprinkle with salt and black pepper, to taste.
- Arrange the diced mango on the same baking sheet in a single layer without overcrowding.
- Add the red onion wedges and drizzle with the remaining olive oil. Spread the oil with a pastry brush until the onion is completely coated. Top the fillets and the onion with most of the fresh thyme leaves and season with salt and black pepper, to taste.
- Place the baking sheet in the center of the preheated oven for 18-20 minutes, or until the mahi-mahi is cooked through and flakes easily with a fork. Remove from oven and transfer to a plate. Set aside and keep warm.
- Transfer the roasted mango to a blender or food processor and place the onions back in the oven to roast for several more minutes while you prepare the mango sauce.
- Add the fresh lemon juice, chipotle powder, and few fresh thyme leaves to the blender or food processer with the roasted mango. Season with salt and black pepper, to taste, and pulse until smooth.
- Remove the onions from the oven and divide between four serving plates. Top the onions with a baked mahi-mahi fillet and some of the roasted mango chipotle sauce. Garnish with sprigs of fresh thyme, if desired, and serve immediately with your choice of sides. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 160mgSodium: 269mgCarbohydrates: 27gFiber: 3gSugar: 24gProtein: 42g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Gluten-Free Baked Coconut Shrimp with Avocado-Lime Dip
- Soup: Roasted Fennel & Tomato Soup with Coconut Milk
- Side Dish: Instant Pot Cilantro Lime Rice
- Beverage: How To Make a Classic Mojito Cocktail with White Rum, Lime & Mint
- Dessert: Fresh Summer Fruit Salad with Honey-Yogurt Dip – A Tasty Healthy Dessert
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.