Mahi Mahi Steaks


Mahi Mahi Steaks - 4lbs

Our mahi portions are hand-cut from wild caught  mahi mahi, quick frozen and individually vacuum sealed for your convenience.

Ingredients: Mahi Mahi, water added as protective glaze

Allergens: Fish

Although great care has been taken to remove bones from this product, some bones may remain.

Uncooked. Perishable – Keep Frozen

Keep Frozen. Store in your freezer until you are ready to defrost and consume. Once thawed, keep refrigerated and consume within 3 days.

Thawing Instructions

You can defrost IVP Mahi Mahi portions in the refrigerator overnight or in a container under running tap water for between 20 to 30 minutes until defrosted.

Serving Suggestions

Also known as Dorado, Mahi can be grilled, baked, or sauteed. Ideal side dishes to pair with your Mahi are Cajun roasted potatoes, fries, bacon asparagus, and orzo bake, Greek salad, roasted carrots, or a light lemon couscous.

Pan Seared Mahi Mahi Fish with a Lemon Butter Sauce


  • 1 medium lemon
  • 4 (4 to 6-ounce) mahi mahi fillets
  • 1 ¼ teaspoons kosher salt, plus more as needed
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 4 tablespoons cold unsalted butter, cut into 4 pieces
  • 1 tablespoon coarsely chopped fresh parsley leaves

Cooking Method

  1. Slice and juice the lemon. Cut half the lemon into thin slices. Juice the remaining half, you should have about 1 ½ tablespoons of juice; set both aside.
  2. Season the mahi mahi. Pat the mahi mahi dry with paper towels. Season all over with 1 teaspoon of the salt and a few grinds of pepper.
  3. Pan sear the mahi mahi. Heat the oil in a large cast iron skillet or nonstick frying pan over medium-high heat until just starting to smoke, 3 to 5 minutes. Add the mahi mahi and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, about 4 minutes. Flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more depending on the thickness of the fillets. Transfer to a serving platter.
  4. Add the lemon juice and garlic over medium-low heat. Reduce the heat to medium-low. Add the lemon juice, garlic, and remaining ¼ teaspoon salt. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
  5. Add the lemon slices and butter. Add the lemon slices, then stir the butter in one piece at a time, waiting until each piece is almost melted before adding the next.
  6. Season the sauce. Remove the pan from the heat. Stir in the parsley. Taste the sauce and season with more salt and pepper and needed. Pour over the mahi mahi and serve immediately.
Skin Pack

Mahi Mahi Steaks - 8oz

Our mahi mahi is wild caught off the coast of Ecuador by a fishery participating in a Fishery Improvement Plan. Each portion is expertly hand cut, blast frozen to lock in freshness, and shipped at 0°F. Cold chain temperatures are recorded and maintained throughout the journey from shore to store.

Ingredients: Mahi Mahi, water added as protective glaze

Allergens: Fish

Although great care has been taken to remove bones from this product, some bones may remain.

Uncooked. Perishable – Keep Refrigerated

Keep refrigerated. Store in refrigerator until ready to use. Do not consume product that has passed its ‘best by’ date, located on the back of label. DO NOT FREEZE.

Easy Mahi Mahi Fish Tacos


  • 4 (4 ounce) fillets mahi mahi
  • 1 dash lime juice
  • 1 medium tomato, diced
  • ½ red onion, chopped
  • 1 cup chopped fresh cilantro
  • 2 scallions, thinly sliced
  • 2 tablespoons lime juice
  • cooking spray
  • 8 (6 inch) corn tortillas
  • 1 avocado, sliced
  • 1 teaspoon adobo seasoning

Cooking Method

  1. Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
  2. For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside.
  3. Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
  4. Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
  5. Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.