Chipotle-Spiced Mahi Mahi

Two types of jalapeño give this dish its smoky flavor.

“While you might not think of mahi mahi as a go-to fish, it’s an excellent source of heart-healthy omega-3s,” says San Francisco-based chef Lynda Marren. Antioxidant-rich cumin also enriches the marinade’s health benefits. 

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

For the marinade:

  • ¼ cup fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon jalapeño, chopped
  • ⅛ teaspoon cumin
  • 1 garlic clove, chopped
  • ⅛ teaspoon chipotle powder
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground pepper
  • ¼ teaspoon honey

For the fish:

  • ½ pound mahi mahi, skinless, cut into one-inch slices
  • ½ cup cabbage, shredded
  • 2 radishes, thinly sliced
  • Lime wedge


  1. Preheat the oven to 375 degrees.

  2. In a small bowl, combine all ingredients for the marinade; whisk well then set aside two tablespoons in an airtight container to use as the dressing for the cabbage slaw.

  3. Place fish in a 9-by-13-inch pan and cover with remaining marinade. Refrigerate for 30 minutes.

  4. Bake fish in the oven for 10 to 12 minutes then remove from heat; allow to cool then place in an airtight container.

  5. Place radishes, cabbage, and lime wedge in a separate airtight container and store everything in the fridge.

To Serve

    Photography and styling by Julia Gartland