Grilled Mahi Mahi Recipe
This grilled mahi mahi recipe pairs perfectly seared fish with a rich charred orange beurre blanc and a refreshing citrus slaw for a vibrant, restaurant-quality seafood dish. Featured on Fish the Dish with host Spencer Watts, this recipe highlights the balance of smoky citrus, buttery sauce, and crisp vegetables, creating a bright and elegant plate that’s both fresh and indulgent.
The Inspiration
Inspired by coastal grilling techniques and classic French sauce work, this dish brings together the bold flavours of charred citrus with the richness of a traditional beurre blanc. Mahi-mahi, known for its firm texture and mild sweetness, serves as the perfect canvas for layered acidity and buttery depth.
Spencer Watts enhances the dish by charring oranges directly on the grill, intensifying their natural sweetness and adding subtle smokiness to the sauce. Paired with a fresh citrus slaw featuring orange and grapefruit segments, the recipe creates a dynamic contrast of textures and temperatures. The result is a refined yet approachable seafood dish that highlights brightness, balance, and technique.
Ingredients
Citrus Slaw
- 1 cup (250 ml) Red cabbage, thinly shaved
- 1 cup (250 ml) Napa cabbage, thinly shaved
- 100 ml Juice of an orange
- Salt to taste
- Pepper to taste
- 3 Tbsp Olive Oil
- 1 cup (250 ml) Orange, segmented
- ½ cup (120 ml) Grapefruit, segmented
Mahi Mahi and Charred Orange Buerre Blanc
- 2 Oranges, halved
- 3 tsp (15 ml) Olive oil
- ¼ cup (60 ml) Shallots, minced
- Salt to taste
- ½ cup (120 ml) White wine
- ½ cup (120 ml) unsalted Butter, cubed and chilled
- 4 Mahi Mahi Steaks, 6 oz (170 g) each
- Canola oil (for grilling)
Methods
- In a 1-quart saucepan, reduce the orange juice to ¼ cup (60 ml). Allow to cool.
- Place chopped red and Napa cabbage in a bowl. Pour in reduced orange juice. Add ¼ tsp salt, pepper, olive oil, and orange and grapefruit segments. Mix all together and chill until ready to serve.
- Using a grill pan over high heat, place oranges cut side down and cook for 1-2 minutes until the oranges are nicely charred. Remove and set aside.
- Place shallots in an oiled skillet, season with a touch of salt and sauté until translucent – approximately 1–2 minutes. Add wine and let it reduce until almost dry.
- Squeeze juice from charred oranges into the skillet and reduce by half. Whisk in the cold butter and swirl about until melted. Remove from heat and let rest until time to serve.
- Drizzle canola oil over Mahi and season with salt and pepper lay it on the grill pan at high heat for 2 minutes. Turn the fillets ¼ turn to and continue to grill for another minute. Flip the fish and repeat the same actions as above.
- Place cooked fish on top of butter sauce. Top with slaw and garnish with chives.
Serving Suggestions
This grilled mahi-mahi recipe is ideal for a light yet elegant dinner, especially during warmer months when fresh citrus flavours are at their peak. Serve the fish over a generous spoonful of warm charred orange beurre blanc, allowing the sauce to pool naturally around the plate. Top with a bright handful of citrus slaw for crunch, acidity, and freshness.
This dish pairs beautifully with crisp white wines such as Sauvignon Blanc or Pinot Gris, or a dry rosé for a slightly fruit-forward complement to the citrus elements. For sides, consider simple roasted potatoes, grilled asparagus, or a light grain like couscous to round out the meal without overpowering the delicate fish. The combination of smoky citrus, buttery sauce, and fresh slaw makes this a standout dish for dinner parties or special occasions.
Final Thoughts
This grilled mahi-mahi recipe showcases how bold citrus flavours and classic French technique can come together in a perfectly balanced seafood dish. The charred orange beurre blanc adds richness and depth, while the citrus slaw keeps everything bright, crisp, and refreshing.
Spencer Watts demonstrates how thoughtful layering of acidity, sweetness, and fat can transform simple ingredients into a refined, restaurant-worthy plate. Whether you’re hosting guests or elevating a weeknight meal, this recipe delivers elegance, freshness, and unforgettable flavour in every bite.