Fresh and gorgeous Thai flavors blend together perfectly to make this Thai Mahi Mahi over-the-top-delicious. One of my favorite mahi mahi recipes, it’s quick and easy to prepare too. 
Having spent a couple of hours with the lovely Katie Chin at a signing for her latest book, Everyday Thai Cooking, with a bag of Asian produce in hand — Thai inspired I was!
Fresh cilantro, garlic, ginger root, lemongrass, limes, mint, Thai basil, turmeric root, and more. What’s a girl to do?
I’ll tell exactly what I did. I put all of those amazing flavors and fragrances together and made the most delicious, aromatic marinade of all time. You might drink it, it’s so good — but, please don’t because you’ll need it marinate the Mahi Mahi.
This dish is light, healthy, packed with flavor, and beautiful.
I mean, seriously, how amazing does that bite look?
Here are a couple more of my favorite Mahi Mahi recipes to tempt you . . .
I hope you enjoy this Thai Mahi Mahi as much as I do!
This is not a sponsored post and as always, I only write about things I love.
Fresh and gorgeous Thai flavors blend together perfectly to make this Thai Mahi Mahi over-the-top-delicious.
- 1/2 cup light coconut milk
- 1 1/2 tablespoons fresh mint, finely chopped
- 1 tablespoon fresh Thai basil (or othr basil is okay too), finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 tablespoon lemongrass (click here for how to cut the lemongrass), finely chopped
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger pulp
- 1 teaspoon fresh turmeric, grated (or 1/2 teaspoon dry, ground turmeric)
- 1/4 teaspoon brown sugar
- 4 approximately (5-ounce) Mahi Mahi fillets (preferably wild-caught
- grape seed oil for the pan
- salt and freshly ground black pepper
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To make the marinade, add all of the ingredients -- except the Mahi Mahi, oil, salt and Pepper -- to a small bowl. Mix everything together until it's evenly incorporated and well blended.
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Pour about half of the marinade into an approximately 9 X 13-inch baking dish, and place the the Mahi Mahi fillets on top. Then pour the remaining marinade evenly over them.
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Cover tightly with plastic and marinate in the refrigerator for approximately 6 hours, turn the fillets over a couple of times during that time period.
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Remove the marinated fillets from the refrigerator and place them on a large plate.
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Coat the bottom of a large sauté pan with grape seed oil and then preheat it over medium-high heat.
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Sprinkle both sides of the marinated fillets with salt and pepper.
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Once the pan is very hot, add the fillets. You should hear a sizzling sound when they hit the pan -- if you don't, it's not hot enough. Wait for the sizzle!
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Flip the fillets over when the bottom is nicely browned, about 3 minutes. Then turn the heat to low-medium, and sauté just until it's cooked through, about 4 more minutes.
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Serve!
sippitysup says
July 10, 2014 at 10:07 amThese are my kind of flavors and one of my favorite fish. So all I can say is well done. GREG
valentina says
July 12, 2014 at 3:39 pmHuge compliment coming from you, Greg. I’ll take it! Thank you. 🙂
David says
July 19, 2014 at 11:49 amI waited to comment because I knew I was going to make this and wanted to report back. The flavors are perfect – as is the recipe. I made my one usual change – shallots instead of garlic – and it was fantastic!! Thanks for sharing!
valentina says
July 19, 2014 at 2:20 pmThanks so much for trying this recipe, David. I love it, and I’m so happy you enjoyed it. Yay!
Natalie says
January 23, 2019 at 10:21 pmLooks and sounds so delicious! I never tasted anything like that ♥
valentina says
January 24, 2019 at 1:57 pmThank you Natalie! You will love it.
Marie says
January 23, 2019 at 11:09 pmWhat amazing flavours! The mahi mahi looks really delicious and healthy too.
valentina says
January 24, 2019 at 1:57 pmThank Marie!
Annie @ Annie's Noms says
January 24, 2019 at 12:36 amI love Thai cuisine, but whenever I make Thai at home I find myself always making a chicken curry! I am loving the look of this dish, I’ve never had mahi mahi, but it looks delicious! I’m going to see if I can get some from our local fish monger and make this!
valentina says
January 24, 2019 at 1:57 pmThanks Annie! I hope you like it. It’s a lovely mild fish that soaks up all of the delicious flavors added to it.
Brian Jones says
January 24, 2019 at 12:59 amI love the flavours here, Thai is definitely a huge part of what I am cooking at the moment, looking forward to trying this!
valentina says
January 24, 2019 at 1:55 pmThanks, Brian! I’m loving Thai flavors right now too. Well, always. 🙂