Steamed Mahi Mahi Filet Recipe
This steamed mahi mahi filet recipe combines tender, flaky fish with fragrant coconut rice, fresh lime, and ginger, all cooked together in parchment for a light and flavourful seafood dish. Featured on Fish the Dish with host Spencer Watts, this recipe delivers a tropical-inspired meal that is both nourishing and elegant, with bright citrus notes and creamy coconut richness in every bite
The Inspiration
Inspired by coastal island cooking and Southeast Asian flavour profiles, this dish celebrates the natural pairing of coconut, citrus, and fresh seafood. Cooking fish in parchment—also known as en papillote—locks in moisture and allows the ingredients to steam gently in their own juices, creating a clean, aromatic result without added heaviness.
Spencer Watts enhances this technique by layering coconut rice directly under the mahi-mahi, allowing it to absorb flavour from the fish, butter, ginger, and lime as it cooks. The addition of honey adds subtle sweetness, while edamame brings texture and freshness. The result is a balanced, vibrant dish that feels light yet satisfying, perfect for warm-weather dining or healthy weeknight meals.
Ingredients
Coconut Rice
- 1 cup (250 ml) Jasmine Rice , rinsed in cold water
- 1 1/2 cups (12 oz) Coconut milk
- 1 ½ Tbsp (22.5 ml) Sugar
- 1 tsp (5 ml) Salt
- ½ tsp (2.5 ml) Chilli pepper flakes
- 1 Lime, juice only
Fish
- 4 Skinless Mahi Mahi fillets, 4-5 oz each
- 2 Limes, cut into thin rounds
- Knob ginger cut into 12 matchsticks
- 4 Tbsp Butter ( 1 Tbsp for each pouch)
- 1 cup (250 ml) Frozen shelled edamame beans
- 4 tsp (20ml) Honey, 1 tsp for each pouch
- Olive oil for finishing
- 4 tsp (20 ml) Fresh cilantro leaves, chopped
Methods
- Rinse rice in a strainer under cold water until water runs clear. Place in a pot with coconut milk, sugar, salt, chilli flakes, and lime juice. Bring to a boil and reduce heat. Leave to simmer on low, covered for 15-20 minutes until done. Set aside to cool. This can be made ahead of time and chilled until preparing fish.
- Preheat oven to 400˚F (200˚C).
- Cut four pieces of parchment paper to 18×15 inches.
- Remove fish from the fridge and pat the fish dry to remove any excess moisture. Season with salt and pepper.
- Lay a piece of parchment flat. Scoop ½ cup (120 ml) cooked rice onto the parchment. Lay Mahi fillet on top of rice. Top with lime slices, 3 ginger sticks, and 1 tablespoon butter. Add a few frozen edamame beans and drizzle with honey. Wrap up parchment, stapling ends closed. Repeat with each Mahi fillet. Lay packages on a baking sheet and place in oven for 10-12 minutes.
- Cut open cooked Mahi packages. Finish with olive oil and fresh cilantro leaves.
- Allow packages to rest for 2 minutes before serving.
Serving Suggestions
This steamed mahi-mahi recipe is perfect for a light dinner, healthy weeknight meal, or elegant casual entertaining. Serve each parchment parcel directly at the table for a dramatic presentation, allowing guests to open their own and enjoy the aromatic steam. The coconut rice acts as a built-in side dish, absorbing all the flavours from the fish, ginger, and citrus as it cooks.
Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio, or keep it non-alcoholic with sparkling lime water or iced green tea. For added freshness, serve alongside a simple cucumber salad or lightly dressed greens. The combination of coconut, lime, and ginger makes this dish especially well-suited for warm-weather dining or tropical-themed menus.
Final Thoughts
This steamed mahi-mahi recipe is a perfect example of how simple ingredients and gentle cooking techniques can create a deeply flavourful and balanced meal. The parchment method locks in moisture and aroma, while coconut rice, lime, and ginger bring brightness and warmth to every bite.
Spencer Watts showcases how effortless seafood cooking can still feel elevated and restaurant-worthy, using thoughtful layering of flavour and texture. Whether you’re cooking for guests or preparing a wholesome family meal, this dish delivers freshness, comfort, and tropical-inspired flavour in every serving.