Mahi-Mahi (Pirate’s Style)

Mahi-Mahi was not a term I heard much of growing up. Meaning very strong in the Hawaiian language, this was a fish that was often referred to as Dorado and even more commonly Dolphinfish in the Caribbean. It has a delicate and lightly sweet taste and given the fact that it lives year-round in waters ranging from tropical to temperate, its easy to see why this has become a favorite with so many.   Grilled, baked, broiled, or pan-fried, you simply cant go wrong which way you decide to cook it. Best of all, this recipe delivers on that great tasting Caribbean flavor with minimal effort required.


Serves: 2 adults


  • Mahi-Mahi fillet 1 lb.
  • Onions 2
  • Lime juice 2 tbsp.
  • Olive oil 2 tbsp.
  • Soy sauce 2 tbsp.
  • Garlic 1 pod
  • Black pepper 5 dashes
  • Salt 1 tsp.
  • Red bell peppers ¼ cup
  • Mangos (frozen) 1/2cup
  • Butter 1 tbsp.
  • Sugar 1 tsp.
  • Pirate’s Lantern Pepper Sauce 1 tbsp.



Create a marinade using the lime juice, olive oil, soy sauce, salt, black pepper, onions (finely diced), and garlic (chopped and crushed). Add the Mahi-Mahi to the marinade and refrigerate for 30mins – 2hrs. When ready to cook, take the fillets from the marinade and place them on a foil-lined pan to broil in the oven. Flip each side when they start to brown. In a saucepan, simmer the butter and sugar and add the diced red peppers and mangos to sauté the mixture. Remove the Mahi-Mahi fillets from the oven and add them to the saucepan. Add Pirate’s Lantern Pepper Sauce and continue to sauté for 1-2mins before turning off. Serve and enjoy.

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