Steamed Mahi Mahi

    30 minutes

    Here's a delicious light way to prepare mahi mahi fillets, steamed in wine and lemon juice over a bed of vegetables. Also works well with tuna steaks.

    93 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 3 small onions, chopped
    • 4 cloves garlic, minced
    • 5 brown mushrooms, sliced
    • 750g mahi mahi
    • salt and pepper to taste
    • 1/4 cup (65ml) white cooking wine
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon cornflour
    • 2 tablespoons water

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large frypan heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.
    2. Cut the mahi mahi into 8cm fillets. Place the fillets over the onions, mushrooms and garlic. Salt and pepper the first side of the fillets to taste. Add white cooking wine and lemon juice.
    3. Cover and cook 4 to 5 minutes. Turn the fillets over and salt and pepper the second side to taste. Cook 4 to 5 minutes or until fish flakes easily.
    4. Remove only the fish to a heated plate and keep warm until sauce is ready.
    5. In the same frypan with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high. Bring to a boil. Dissolve cornflour in the 2 tablespoons of water; stir into frypan. Stir the sauce continuously until it thickens to desired consistency.
    6. Pour sauce over mahi mahi fillets. Serve immediately.

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    Reviews in English (71)


    My husband just loved this recipe, Nagako. He doesn't much care for onions, I only used one. I doubled the mushrooms, lemon juice & white wine. I also added 1 extra clove of garlic, a pinch each of parsley and rosemary and then 2 fresh snipped basil leaves at the end. I only thickened the sauce slightly, as we wanted enough to spread over rice. Served this with fresh steamed green beans, as well.  -  28 Oct 2007  (Review from Allrecipes USA and Canada)


    This was very good...I used maui onions and it turned out better like onions though!  -  06 Mar 2002  (Review from Allrecipes USA and Canada)


    After cooking the fish with the sauce, you have to make and cook another newer and fresher sauce that you can pour on the fish so that the sauce will not be dark and overdone. The fish will taste better.  -  31 May 2001  (Review from Allrecipes USA and Canada)