Mahi Mahi is a delicate and delicious white fish that lends its flavors well to tropical ingredients like coconut, pineapple, mango, and other fruits. Give these paleo mahi mahi recipes a try with unique salsas like cherry chipotle!
This pan-seared mahi mahi is cooked in coconut oil and pepper and covered with a giant dollop of chili-lime infused butter. It’s simple, it’s healthy, and it’s really delicious. Serve this with vegetables, cauliflower rice, or a fruit salsa (mango would be really great).
There’s something about the way mango goes with the mahi mahi that makes this recipe special. You’ll see just how good mahi mahi works as a base when you top it with this scrumptious salsa.
This mahi mahi has a delicious coconut and cashew crust with arrowroot four and seasonings. And that salsa? Amazing. It’s not uncommon to see fruit salsas with fish, but banana is an unusual ingredient for a salsa. It shouldn’t be! This dish is fantastic.
With fire roasted tomatoes, fresh pitted cherries, chipotle pepper, lime juice, onion, and cumin, you know this recipe’s going to be tasty. Cherry salsa is already unusual, and when you add chipotle pepper to it? You’ll have to try it for yourself and taste this sparkling flavor combination.
I’m loving all these fruit salsas! This one uses creamy avocado to boost the fat content of your meal and making it even more feeling and nutritious. Enjoy your mahi mahi with a golden brown crust and some sweet and tangy grape and pineapple.
I’ve said before that I think everything tastes better on a skewer. So give these mahi mahi kebabs a try with grilled pineapple and a delicious macadamia nut pesto. This pesto is swirled up with coconut oil and cilantro instead of olive oil and basil for a unique tropical flavor.
Cooked with Pinot Grigio, garlic, thinly sliced fennel, chopped basil, and cumin, this fish couldn’t be more packed with umami flavors. Enjoy it with the roasted tomato topping; the acidity of the tomatoes melts away as the sugars caramelize and turn deliciously toasty.
Citrus goes really well with fish, making this clementine (or orange) topping just perfect for this baked mahi mahi. During the baking, the flavors of the clementines, garlic, and herbs melt down through the fish, creating a fantastic citrus brightness that’ll make this your new favorite recipe.
Finally, we’ll finish off with my favorite citrus on this mahi mahi: blood orange. The colors and flavors of this dish are fabulous, with the seasonings and bright citrus juice. I recommend serving it with a side of Brussels sprouts like this blogger did. Can you imagine the colors?
This spicy and spunky mahi mahi has Cajun seasoning with extra garlic powder (feel free to use avocado oil instead of grape seed if you wish). The best part, in my opinion, is the mango pineapple salad with fresh diced pineapple, mango, red onion, cilantro, and lime juice.
For this dish, you can replace the heavy cream with more coconut milk. The vanilla sauce will have a more pronounced coconut flavor, but that shouldn’t be a problem with the beautiful flavors of vanilla, rum, and peppery Mahi Mahi filets.
Want more Paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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