Mahi Mahi Fish Recipe- Ginger Garlic Turmeric Marinade

Last Updated on 3 months by Neha Deshmukh

Mahi Mahi Fish Recipe: Ginger Garlic Turmeric Marinade

Hey everyone! I’m so excited to share this Mahi Mahi recipe with you. It’s a dish I stumbled upon while trying to recreate flavors from my trips to the Kerala coast, and it’s become a real favorite. The ginger, garlic, and turmeric marinade is just magic – it infuses the fish with such a warm, vibrant flavor. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Mahi Mahi recipe is a winner for so many reasons. It’s relatively quick – ready in under an hour – but tastes like you’ve spent all day on it. The marinade isn’t overly complicated, but it delivers a huge punch of flavor. Plus, baking the fish keeps things nice and healthy. It’s perfect for a weeknight dinner or a slightly fancier weekend meal.

Ingredients

Here’s what you’ll need to make this delicious Mahi Mahi:

• 0.75 lb Mahi Mahi fillet
• 4 pearl onions
• 3 garlic cloves
• 1 inch ginger
• 0.5 teaspoon turmeric powder
• 1 teaspoon Kashmiri Chili Powder
• 1 teaspoon black pepper corns
• 1.5 teaspoon sea salt
• 1 teaspoon coconut oil
• 0.5 lime, juiced
• 0.5 teaspoon garam masala

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really elevate this dish:

• Mahi Mahi: This is my go-to because it’s a firm, flavorful fish that holds up beautifully to the marinade and baking process. It doesn’t flake apart easily, which is perfect.
• Kashmiri Chili Powder: Don’t skip this if you can help it! It gives the fish a gorgeous red color and a lovely, mild heat. It’s different than regular chili powder – much more about color and aroma.
• Whole Peppercorns: Grinding your own peppercorns makes a world of difference. The flavor is so much fresher and more vibrant.
• Sea Salt: I always prefer sea salt for its cleaner taste. But any salt you have on hand will work just fine.
• Coconut Oil: Using coconut oil in the marinade adds a subtle sweetness and a really authentic South Indian flavor. It’s my secret weapon!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the marinade. Grind those pearl onions, garlic, ginger, turmeric powder, Kashmiri chili powder, peppercorns, and sea salt into a fine paste. I love using a mortar and pestle for this – it really brings out the flavors. But a small food processor works great too!
2. Now, cut your Mahi Mahi fillet into pieces and make a few slits in each piece. This helps the marinade penetrate the fish.
3. Rub the spice paste all over the fish, making sure to get it into those slits. Then, pop it in the fridge to marinate for 20-30 minutes.
4. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
5. Arrange the marinated fish on the tray and bake for 20 minutes. Then, switch the oven to broil (high) and broil for another 3-4 minutes, just to crisp up the surface. Keep a close eye on it during the broiling step – it can burn quickly!

Expert Tips

Here are a few things I’ve learned along the way:

• Marinade Consistency: You want the marinade to be a smooth paste, not too watery. If it’s too thick, add a tiny splash of water or lime juice.
• Doneness: Mahi Mahi is cooked through when it’s opaque and flakes easily with a fork.
• Meat Thermometer: If you’re unsure, a meat thermometer is your best friend. The internal temperature should reach 145°F (63°C).

Variations

Want to switch things up? Here are a few ideas:

• Vegan: My friend, Priya, loves making this with firm tofu or jackfruit instead of fish. Just make sure to press the tofu well to remove excess water.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten.
• Spice Level: If you like things extra spicy, add a pinch of cayenne pepper or increase the amount of Kashmiri chili powder. My family prefers a milder flavor, so I usually stick to the 1 teaspoon.
• Festival Adaptations: In coastal Kerala, similar fish preparations are often made during Onam and Vishu festivals.

Serving Suggestions

This Mahi Mahi is fantastic with a simple side of sliced red onions and a squeeze of fresh lime juice. I also love serving it with:

• Steamed rice
• Coconut chutney
• A fresh salad
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

1. What is the best way to grind the spice paste for this recipe?

A mortar and pestle is traditional and gives the best flavor, but a small food processor or even a powerful blender will work in a pinch!

2. Can I use a different type of fish instead of Mahi Mahi? What would you recommend?

Absolutely! Cod, halibut, or snapper would all be good substitutes. Just adjust the cooking time accordingly.

3. How do I know when the fish is fully cooked without overcooking it?

The fish should be opaque and flake easily with a fork. A meat thermometer is the most accurate way to check – aim for 145°F (63°C).

4. Can this marinade be made ahead of time? If so, how long can it be stored?

Yes! You can make the marinade up to 2 days in advance. Store it in an airtight container in the refrigerator.

5. What side dishes complement the flavors of this Mahi Mahi recipe best?

Steamed rice, coconut chutney, a fresh salad, or roasted vegetables are all great choices.

6. Is Kashmiri Chili Powder essential for the color, or can I substitute it?

It’s ideal for the color and mild heat, but if you can’t find it, you can use a combination of paprika (for color) and a pinch of cayenne pepper (for heat).