Spicy Mango Mahi Mahi

I’m pretty sure this is the first seafood/fish recipe I’ve posted in about 6 months. Oops. We just don’t eat that much fish. Not that I don’t like it, it’s just hard  to find any decent, not previously frozen options ’round these parts. Waaaa. Have no fear, I do manage to snarf down a few cans of wild-caught sardines each week, just to stave off any ensuing fish deFISHent maladies. So lame. But seriously, it’s a much cheaper (and filling) alternative to fish oil.

I’m filing this recipe under the Fast, Cheap & Easy recipe set, because I timed myself while I was making this. I had it from fridge to oven in less than 12 minutes. And though Mahi Mahi isn’t necessarily a cheap fish, any of its substitutes (cod, orange roughy) are definitely inline with a shoestring budget.


  • 1 lb mahi mahi (or other firm textured fish)
  • 2 generous T mango chutney
  • 1 t sriracha or chili garlic sauce
  • juice of 1 orange
  • salt
  • green onions, chopped or sliced


In a small bowl, whisk together the chutney, hot sauce, orange juice and a bit of salt.

Now let’s prepare the pouches. I’m stealing my pictures from Spring Onion Salmon, so just pretend the salmon is whatever fish you’re using.

Get your oven to 350ºF. Tear off as many sheets of parchment paper as you have fish filets, making sure the parchment is rectangular in size. Place a fish filet on each piece of parchment, positioning it like the image/illustration below.

Pour the spicy mango sauce over your fish and top of a generous handful of green onion.

To seal the pouches:

1. Referring the illustration above, at the bigger, horizontal dotted lines, join the ends of the parchment paper around the salmon filets.

2. Now, fold down the edges, either by crimping them (lazy way) or folding them over each other, like closing a coffee bag (fancy pants way), all the way down, until you’ve reached the top of the fish.

3. Refer back to the illustration above, the vertical, thin dotted lines are where you’re going to fold and tuck in the sides of the parchment paper.

Place all the pouches on a baking sheet. Bake for about 15-25 minutes. Depending on the the type of fish and thickness of the filets, the cooking time will vary.

Be careful when you open the pouches since they’ll have a bit of steam in them.


7 responses to “Spicy Mango Mahi Mahi”

  1. that looks good — I’ve never made fish in parchment before! Also, all fish is frozen at sea, unless you catch it yourself.

  2. That mahi-mahi looks fabulous–I love the mix of spice and tropical fruit flavors! I tend to forget about the fish-in-parchment method, but I love how easy and approachable it is, even for people intimidated by cooking fish. Thanks for the great idea!

  3. Mike Strickland

    Tried this with some Cod and it did not pick up the flavor of the sauce very well at all. The end result was quite bland. You might want to try that and see if you get the same result. I’m guessing that using Mahi Mahi instead of budget fish is what makes this one.

  4. I’ve been all over your blog and I’ve got to say…… I’m in love! Lovely presentation and pictures. Very creative recipes too. Way to go!

  5. Megan – I have made this before – and never known what to do with the excess juice. What I did this time – was pour the extra juice in the parchment paper over a broccoli, onion, and gala apple slaw and just toss it. It provides the perfect kick and a light dressing to the very dry broccoli.

    Yummy! And I have done the same recipe with swordfish and it turned out just as good! 🙂

  6. Megan,
    At the All Local Farmer’s Market on Whaley they have fresh seafood from Charleston (Sea Eagle) every Saturday 8-noon. Just FYI in case you are still looking for a good fresh seafood option. 🙂

  7. healthy easy recipes

    Wow this was really fun to prepare. Love the unique taste of the fish, and what’s better is that I like my dishes spicy! Mmmmmm….

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