Make a quick culinary escape to the tropics with this light, fresh, and healthy Grilled Mahi Mahi with Cilantro–Ginger Pesto. Ideal for weeknights or a special date night, this dish comes together in roughly 30 minutes and delivers bright, bold flavors that feel restaurant-quality without the fuss.
Why This Recipe is a Keeper!
This is an easy, restaurant-quality recipe that looks sophisticated but is simple to make. Mild, flaky mahi mahi pairs beautifully with a zesty cilantro–ginger pesto made from fresh cilantro, ginger, garlic, jalapeño, macadamia nuts, lime juice and a neutral oil. The pesto brightens the fish and creates a lively, tropical flavor profile perfect for spring and summer.
What makes this recipe great:
- Perfect for both weeknights and date nights.
- Simple techniques make it accessible for beginner cooks.
- Quick to prepare — about 30 minutes from start to finish.
- Partially make-ahead: the pesto can be made a day in advance.
- Healthy and full of fresh flavors.
How to Make Grilled Mahi Mahi with Cilantro – Ginger Pesto:
Recipe Ingredients:
Below are the ingredients used for this recipe. Refer to the recipe card later in the article for exact measurements.
Ingredient Notes and Substitutions:
- Mahi Mahi: Available year-round. You can buy fresh fillets or individually-wrapped frozen fillets from many stores.
- Ginger: Fresh ginger yields the brightest flavor. Peel and mince or process it with the other pesto ingredients for ease.
- Macadamia Nuts: These give the pesto a rich, buttery texture. Both raw and roasted work; if using salted nuts, taste before adding extra salt.
- Jalapeño: Remove seeds and membranes to reduce heat. You can omit the pepper entirely if you prefer a milder sauce; the ginger still adds warmth.
- Neutral Oil: Canola, vegetable, grapeseed, or avocado oil all work well to emulsify the pesto.
Step-By-Step Instructions:
- Gather and prep all ingredients before cooking.
- Place the mahi mahi in cold water with a tablespoon of lime juice and a pinch of salt for a short brine while you prepare the pesto. Ten minutes is enough—longer can begin to “cook” and firm the fish.
- Combine cilantro, jalapeño, ginger, garlic, lime juice, macadamia nuts and oil in a food processor. Process until smooth, then taste and adjust seasoning with salt, pepper, or more lime juice.
- Make ahead: The pesto can be made up to one day in advance and refrigerated.
- Remove the mahi mahi from the brine and pat dry with paper towels.
- Preheat a grill pan over medium-high heat and lightly oil the surface.
- Season the fillets with salt and freshly ground black pepper.
- Place the fillet on the grill pan, skin-side down if the skin was removed recently, and cook 4–5 minutes or until the edges turn opaque and begin to firm.
- Flip and cook another 3–4 minutes until the fish flakes easily with a fork. Avoid overcooking to keep the fillets moist.
- Serve the grilled mahi mahi over hot jasmine rice and spoon the cilantro–ginger pesto over the fish.
- Garnish with cilantro sprigs and lime wedges for extra brightness.
- Simple, flavorful, and satisfying.
Chef Tips and Tricks:
- Use a brief, mild brine (10–15 minutes) to help the fish retain moisture and reduce any strong “fishy” flavors without altering texture.
- To keep cilantro fresh longer: wash thoroughly in cold water, let grit settle, rinse again, shake off excess water, air-dry briefly, trim stems and store upright in a jar with fresh water covered loosely with a plastic bag. Change the water as needed.
Recipe FAQs
Mahi Mahi, also known as dolphinfish or dorado, is a fast-growing, wild-caught fish. Its Hawaiian name, mahi mahi, helps distinguish it from marine mammals called dolphins. It’s available year-round and prized for its mild flavor and firm texture.
Remove the skin and any bones if not already done by the fishmonger. Run your fingers over the fillet to locate bones and remove them with tweezers. If desired, trim out the bloodline (a darker strip) to reduce stronger fishy notes.
Mahi mahi has a mild, slightly sweet flavor with a dense, flaky texture similar to swordfish but lighter in taste.
Yes. Mahi mahi is a lean, low-calorie protein that provides B12, potassium, and omega-3 fatty acids. Nutritional content varies with portion size and preparation.
This pesto pairs well with other white, flaky fish such as halibut, sea bass, cod, or grouper, and also works nicely with grilled chicken.
Serve with these Thai-inspired side dishes:
- Roasted Brussels Sprouts with Thai Green Curry Butter
- Sriracha Sweet Chili Roasted Brussels Sprouts
- Pan-Roasted Brussels Sprouts with Sweet Chili–Orange Glaze
- Thai Green Beans
- Cold Thai Cucumber Avocado Soup with Cucumber Relish
More healthy, easy fish recipes
- Indian Spiced Sea Bass with Braised Red Lentils
- Blackened Halibut with Mango and Avocado Salsa
- Fish en Papillote
- Sheet Pan Thai Baked Fish with Broccolini
Grilled Mahi Mahi with Cilantro–Ginger Pesto
Equipment
- Chef knife
- Boning or fillet knife (optional)
- Cutting board
- Food processor
- Grill pan
Ingredients
- 2 fillets (6–8 oz) mahi mahi, skinned and trimmed
- 2 tablespoons lime juice, divided
- Salt, to taste
- 2 bunches cilantro, washed and dried, stems included
- 1 large jalapeño, seeded if desired
- 2 tablespoons minced fresh ginger (about a 1-inch piece)
- 3 cloves garlic, chopped
- 1/2 cup macadamia nuts (raw or roasted)
- 1/2 cup neutral oil (canola, vegetable, grapeseed), plus more for the grill pan
- Freshly ground black pepper, to taste
- Hot cooked jasmine rice, for serving
- Lime wedges, for serving
Instructions
- Place the mahi mahi in a bowl, cover with cold water, add 1 tablespoon lime juice and 1/2 teaspoon salt. Let sit for 10 minutes while you make the pesto.
- Combine cilantro, jalapeño, ginger, garlic, remaining lime juice, macadamia nuts and oil in a food processor. Process until smooth and adjust seasoning with salt, pepper, or more lime juice to taste.
- Brush a grill pan with oil and heat over medium-high.
- Season fillets with salt and pepper.
- Place the fillet on the grill pan and cook 4–5 minutes or until the edges become translucent.
- Flip and cook another 3–4 minutes or until the fish flakes easily with a fork.
- Serve over hot jasmine rice, spoon the pesto over the fish and garnish with lime wedges.
Notes
Substitutions:
- Any white, flaky fish such as halibut, sea bass, cod or grouper can be used.
- The cilantro–ginger pesto is also delicious with grilled or roasted chicken.
Tip:
- A short, mildly acidic brine (10–15 minutes) helps the fish retain moisture and reduces any strong fishy notes without affecting texture.
Make ahead:
- The pesto can be made up to one day in advance and stored in the refrigerator.
Nutrition
Estimated per serving (values are approximate and will vary based on ingredients and portion sizes):
- Calories: 756 kcal
- Carbohydrates: 9 g
- Protein: 4 g
- Fat: 82 g
- Fiber: 4 g
- Sodium and other micronutrients will vary by ingredient brands and added salt.
Nutritional values are estimates only. Adjust for dietary needs, allergies, or health concerns.
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