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Mahi Mahi Naked Fillets #2076

Mahi Mahi Naked Fillets
Item ID: 2076
4-6 oz./1.5 lbs.

Introduce your family to a healthy new dinner option. A wild-caught fish that's mild, flaky and incredibly versatile. Easy to grill and also great when sauteed or baked. ADDITIVE FREE


Sauté Suggestion:
• 4 mahi mahi fillets
• 2 Tbsp butter, divided
• 1 clove garlic
• 1 Tbsp teriyaki sauce
• 2 Tbsp lemon juice
• 1 tsp. honey
• 1 Tbsp sesame seeds

Thaw product in refrigerator overnight to cook.

In skillet set at 250 degrees F or medium heat, melt 1 Tbsp butter; add garlic, saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over mahi mahi fillets, marinate 30 minutes. Heat 1 Tbsp butter in skillet. Set at medium heat. Add mahi mahi fillets, saute 4-5 minutes on each side, basting with marinade. Garnish mahi mahi fillets with parsley.

Grilling Suggestion: From Thawed.
• 4 - 6oz. mahi mahi fillets
• 6 shallots, coarsely chopped
• 4 quarter-size slices fresh unpeeled ginger
• 1 clove garlic
• 3 tbs. unsalted butter
• 1/2 cup chicken broth
• 4 tsp. cornstarch
• 1/3 cup dry white wine
• 1 tbs. fresh lemon juice
• 2 tsp. grated lemon zest
• 1/2 tsp. freshly ground black pepper

Directions:From Thawed.
Preheat grill or broiler; spray a grilling basket or broiler pan with nonstick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor, mince shallots, ginger and garlic.

In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8 - 10 minutes. Remove skillet from heat. Brush mahi mahi fillets with half the ginger-shallot mixture. Grill or broil mahi mahi fillets 4 - 5 inches from heat, turning once, until lightly colored and the flesh just flakes when tested with a fork, about 6 minutes. In a small bowl, blend together chicken broth and cornstarch. Return skillet to medium heat and stir in wine, lemon juice, zest, and pepper. Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy. Transfer mahi mahi fillets to plates and drizzle shallot-ginger glaze over them.

Baking Suggestion:From Thawed.
4-6oz mahi-mahi portions
1/4 cup orange juice
2 Tbs. lemon juice
3/4 tsp. cornstarch
1-1/2 Tbs. water
1 Tbs. orange marmalade
1 Tbs. lemon zest, grated

Directions:From Thawed.
Preheat oven to 400F. Spray a non-reactive baking dish with cooking spray. Arrange fish fillets
in dish. Drizzle with orange and lemon juice. Season with salt and pepper to taste. Set aside 10-15 minutes, turning once to marinate. Bake fish 12-15 minutes or until fish flakes easily. Transfer fish fillets to a platter, cover and keep warm. Pour fish juice from baking dish into a heavy saucepan. Dissolve cornstarch in water. Stir into fish juice. Add marmalade and lemon zest. Stir over medium high heat 3-4 minutes or until sauce thickens. Serve sauce over fish.

Heat to internal temperature of 145 degrees minimum check with use of thermometer.

nutritional information

serving size: 6 oz. portion (171g)
total fat 1.5g
servings: 4 sat. fat .5g
calories: 150 trans fat 0g
cal from fat : 15 cholesterol 145mg
sodium 220mg
carb 0g
fiber 0g
sugar 0g
protein 32g


Mahi Mahi Fillets

product origin

Product of El Salvador, Wild Caught

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Taste for health

    Taste for Health products contain no more than 300 calories, 10g total fat and 600mg sodium

Market Day Naturals products have no preservatives, artificial flavors, colors or trans fat

Gluten Free
Gluten Free

Peanut Free
Peanut Free

Dairy Free
Dairy Free