Mahi-Mahi Steaks With Orange and Grapefruit Recipe

Mahi Mahi With Orange and Grapefruit Sauce
Mahi-Mahi With Orange and Grapefruit


  • 4 Mahi-Mahi Fish Steaks, about ½” thick
  • 1 Large Blood orange, segmented
  • 1 Large Pink Grapefruit, segmented
  • 1½ Cups Fish stock, vegetable stock can be substituted
  • 1 Cup dry white wine, NOT cooking wine
  • 6 Tablespoons unsalted butter
  • 1 Scotch bonnet pepper minced, a Habanero pepper can be substituted
  • ½ Teaspoon freshly chopped thyme
  • Diced tomato and sliced scallions for garnish

Cooking Method:

  1. Preheat oven to 375F
  2. Heat a heavy skillet, preferably a cast iron skillet, with butter
  3. Gently brown the fish steaks
  4. Remove steaks from pan and add fish stock, white wine, pepper, and thyme
  5. Reduce liquid by half
  6. Add grapefruit and orange segments, simmer for two minutes
  7. Place fish and in skillet, and cover with sauce and fruit
  8. Place pan into oven and bake for 6 minutes
  9. Salt and Pepper to taste
  10. Garnish with diced tomato and scallions
  11. Serve immediately

Chef’s tip, this goes nicely over a bed of couscous, additionally you could reduce some heavy cream into this dish for a richer flavour.

What Is Mahi-Mahi?

Mahi-mahi (Coryphaena hippurus) is a versatile fish that produces excellent results using just about any cooking method. It is relatively small, rarely exceeding 30 pounds. It prefers the warm waters of the South Pacific, Mediterranean, and Caribbean (though it also swims the Atlantic Ocean), and has a short life cycle of four to five years.

Mahi-mahi is a Hawaiian name meaning “strong-strong.” It also goes by the misleading name “dolphinfish” (though it has nothing whatsoever to do with the mammalian dolphin family) and “dorado” due to its sparkly golden appearance. But, if you like to eat fish, you can simply call it delicious.

1 thought on “Mahi-Mahi Steaks With Orange and Grapefruit Recipe”

  1. I loves the citrus notes that the fresh orange and grapefruit impart. A nice contrast to the heat of the Scotch Bonnet peppers.

    I grilled my fish outside over a charcoal fire to add another layer of flavor…wish I would have had some coconut husks for the coals.



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