What to Eat with Mahi Mahi – Salsas, Rice and Slaws

How it works

What to eat with mahi mahi? The fish cooks white and tastes clean, so it takes bright, sharp partners. These 41 sides run from fruit salsas and rice to slaws, grilled vegetables, tortillas for tacos and drinks.

Read the full guide

Other names for the fish

The name mahi mahi comes from Hawaiian and means very strong. The fish is also called dolphinfish, though it is no relation of dolphins, and dorado, the Spanish word for golden.

Build the plate

Put one wet thing on the fish, a salsa or a sauce, and not two. Add rice or another starch to catch the juices, then one crisp or grilled side. For tacos, flake the fish and let the slaw stand in for a salad.

With a sweet glaze such as teriyaki, skip the fruit salsa and serve plain rice and a sharp slaw.
Get the sides to the table first. Fish waits badly, so it should be the last thing off the heat.

Questions and answers

What sides go with mahi mahi?

Coconut rice, cabbage and lime slaw and grilled pineapple rings make a full plate. Cilantro lime rice with black beans is a heartier choice, and crispy smashed potatoes stand in for rice.

What sauce goes with mahi mahi?

Mango salsa or pineapple salsa for something cold and sweet, or lemon garlic butter for something plain. Coconut curry sauce, teriyaki glaze and ginger and scallion sauce take the fish another way.

What vegetables go with mahi mahi?

Ones that cook on the same grill: asparagus, corn on the cob, romaine hearts and blistered shishito peppers. Grilled mango cheeks and grilled avocado halves count too.

What to serve with mahi mahi tacos?

Warm corn tortillas, chipotle crema and a spoonful of avocado and tomato salsa. Put out butter lettuce cups for anyone who wants no tortilla.

What do you drink with mahi mahi?

Without alcohol: guava nectar over ice, iced lemongrass tea or sparkling water with lime.

All 41 sides

Salsas, sauces and toppings 11

Avocado and tomato salsa Chunky and cool, with lime and a little red onion.
Chopped macadamia nuts Press them onto the fish as a crust, or scatter them on top.
Cilantro and lime sauce Blend it smooth and drizzle it in a thin line.
Coconut curry sauce Ladle it into a shallow bowl and set the fish on top.
Ginger and scallion sauce A spoonful on each fillet, with plain rice to catch it.
Lemon garlic butter Melt it in the pan and pour it over the fillets at the table.
Mango salsa Spoon it over the fish just before serving, cold against hot.
Peach and jalapeño salsa Sweet first and hot after, good on blackened fish.
Pineapple salsa Dice the fruit small so every forkful gets some.
Teriyaki glaze Brush it on near the end so it turns sticky and does not burn.
Tomato, olive and caper sauce Warm and briny, spooned around the fish.

Rice and other starches 8

Black beans Simmered soft with onion and served next to the rice.
Black rice Dark, nutty and chewy, a strong contrast with pale fish.
Boiled yuca with garlic Soft and starchy, with warm garlic oil spooned over.
Cilantro lime rice Fluff it with a fork and add the lime at the end.
Coconut rice Rich and faintly sweet under a fruit salsa.
Crispy smashed potatoes Boil them, flatten them and roast them until the edges crackle.
Ginger rice Cook the rice with sliced fresh ginger and lift the slices out.
Yellow rice Bright on the plate beside a white fillet.

Slaws, salads and pickles 8

Cabbage and lime slaw No mayonnaise, so it stays crisp and sharp.
Carrot and daikon slaw Shred it fine and dress it with rice vinegar.
Cold soba noodles with cucumber Rinse them cold and toss them with a little soy sauce.
Cucumber salad with rice vinegar Slice it thin and chill it well.
Grapefruit and avocado salad Cut the fruit into segments and let its juice be the dressing.
Hearts of palm salad Sliced into coins with tomato and lime.
Pickled ginger A few thin slices between bites of fish.
Seaweed salad A small cold heap on the side, with sesame.

Grilled vegetables and fruit 7

Blistered shishito peppers Blister them over high heat until they puff, then salt them.
Grilled asparagus Roll the spears in oil and salt and lay them across the bars.
Grilled avocado halves Leave the skin on and fill the hollow with salsa.
Grilled corn on the cob Turn it until it is spotted brown, then rub it with lime.
Grilled mango cheeks Score the flesh, grill it cut side down and squeeze lime over.
Grilled pineapple rings Put them on the grill next to the fish until the edges char.
Grilled romaine hearts Halve them, char the cut side and dress them with lemon.

For tacos and sandwiches 4

Butter lettuce cups A crisp wrap in place of a tortilla.
Chipotle crema Thin it with lime juice so it drizzles.
Toasted soft bun For a fish sandwich with slaw and a slice of tomato.
Warm corn tortillas Flake the fish into them and add slaw and salsa.

Drinks 3

Guava nectar Pour it over ice with a squeeze of lime.
Iced lemongrass tea Brew it strong, chill it and sweeten it lightly.
Sparkling water with lime Cold and plain beside a sweet salsa.