26 Delicious Fall Mahi Recipes for Every Occasions

As the leaves change color and the air turns crisp, it’s the perfect time to enjoy seasonal, comforting meals.

Mahi-mahi, with its mild flavor and firm, flaky texture, is a versatile fish that pairs beautifully with the rich and earthy flavors of fall.

From roasted root vegetables and butternut squash to apples, cranberries, and warm spices, fall-inspired mahi recipes can be both elegant and comforting.

In this article, we’ve compiled 26 fall mahi recipes that highlight seasonal ingredients, vibrant flavors, and simple techniques that bring out the best in this popular fish.

Whether you’re cooking for a family dinner or entertaining guests, these recipes will make your autumn meals memorable.

26 Delicious Fall Mahi Recipes for Every Occasions

Fall is the perfect season to experiment with bold flavors, seasonal fruits, and earthy vegetables in your mahi recipes.

The 26 recipes highlighted in this article show just how versatile mahi-mahi can be, whether glazed, roasted, braised, or paired with fresh fall produce.

By incorporating autumn-inspired ingredients like squash, apples, cranberries, and warm spices, you can create dishes that are not only delicious but also visually appealing.

Make the most of fall’s bounty and elevate your weeknight dinners or special gatherings with these seasonal mahi recipes.

Maple-Glazed Mahi with Roasted Autumn Vegetables

This fall-inspired mahi recipe combines the sweet, rich flavor of maple syrup with hearty roasted vegetables.

The glaze caramelizes beautifully on the fish, while the roasted squash, carrots, and Brussels sprouts provide earthy, comforting flavors perfect for the cooler months.

Ingredients:

• 4 mahi-mahi fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 small butternut squash, peeled and cubed
• 2 carrots, sliced into thin rounds
• 1 cup Brussels sprouts, halved
• 2 tbsp fresh thyme leaves

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash, carrots, and Brussels sprouts with 1 tbsp olive oil, thyme, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. While vegetables roast, mix the maple syrup, Dijon mustard, smoked paprika, and garlic powder in a small bowl to create the glaze.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Season the mahi fillets with salt and pepper. Sear each fillet for 3–4 minutes on each side until golden brown.
4. Reduce heat to low, brush the glaze generously over the fillets, and cook for an additional 2 minutes per side, letting the glaze slightly caramelize.
5. Serve the glazed mahi alongside the roasted vegetables. Drizzle any leftover glaze over the vegetables for extra flavor.

This dish perfectly balances sweet, savory, and earthy notes, making it a seasonal favorite.

It’s elegant enough for a dinner party but simple enough for a weeknight meal.

Spiced Pumpkin Mahi with Brown Butter Sauce

A warm and aromatic fall dish, this mahi recipe pairs the mild, flaky fish with a creamy pumpkin puree and nutty brown butter sauce, lightly spiced with cinnamon, nutmeg, and sage.

Perfect for cozy autumn dinners.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup pumpkin puree
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• 1 tsp fresh sage, chopped
• Juice of 1/2 lemon

Instructions:

1. Preheat oven to 375°F (190°C). Season mahi fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear fillets for 3 minutes per side. Transfer to the oven for 5–7 minutes to finish cooking.
2. While the fish cooks, prepare the pumpkin puree: In a small saucepan, combine pumpkin puree, cinnamon, and nutmeg. Cook over low heat for 3–4 minutes until warmed through.
3. For the brown butter sauce, melt butter in a separate skillet over medium heat until it turns golden brown and emits a nutty aroma. Add minced garlic and sage, cooking for 1 minute more. Remove from heat and stir in lemon juice.
4. To serve, spread a layer of pumpkin puree on the plate, place the mahi fillet on top, and drizzle with brown butter sage sauce.

The combination of spiced pumpkin and brown butter elevates the delicate mahi, creating a dish that embodies the flavors and warmth of fall

Apple Cider Braised Mahi with Caramelized Onions

This recipe infuses mahi with the sweet and tangy flavors of apple cider while caramelized onions add depth and richness.

A hint of fresh rosemary rounds out this comforting fall-inspired seafood dish.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 tbsp brown sugar
• 1 cup apple cider
• 1 tbsp Dijon mustard
• 1 tsp fresh rosemary, chopped
• 1 tbsp apple cider vinegar

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sliced onions and brown sugar. Cook slowly, stirring occasionally, until onions are deep golden and caramelized, about 15–20 minutes.
2. Season mahi with salt and pepper. Push onions to the side and sear fillets in the same skillet for 3–4 minutes per side until lightly browned.
3. Add apple cider, Dijon mustard, and rosemary to the skillet. Reduce heat to low, cover, and simmer for 5–7 minutes until mahi is cooked through and infused with cider flavor.
4. Stir in apple cider vinegar and adjust seasoning if needed. Serve fillets topped with caramelized onions and pan sauce.

The sweet apple cider and caramelized onions enhance the natural flavor of mahi, making this a sophisticated and seasonally inspired entrée that’s perfect for fall gatherings.

Cranberry-Glazed Mahi with Roasted Sweet Potatoes

This fall-inspired mahi recipe combines tangy cranberry flavors with the natural sweetness of roasted sweet potatoes.

The cranberry glaze adds a vibrant, fruity touch to the flaky fish, making it perfect for autumn dinners.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup fresh or frozen cranberries
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tsp orange zest
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
2. In a small saucepan, combine cranberries, honey, balsamic vinegar, and orange zest. Cook over medium heat until cranberries soften and sauce thickens, about 8–10 minutes.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Season mahi with salt and pepper, and sear 3–4 minutes per side until golden and cooked through.
4. Brush the cranberry glaze over the mahi and serve alongside roasted sweet potatoes.

This dish offers a beautiful balance of sweet and tangy flavors with hearty fall vegetables, making it both visually appealing and delicious.

Mahi with Autumn Harvest Salsa

This light and colorful mahi dish is topped with a fresh autumn harvest salsa made from apples, pears, and pomegranate seeds.

It’s vibrant, healthy, and full of seasonal flavors perfect for fall entertaining.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 apple, diced
• 1 pear, diced
• 1/4 cup pomegranate seeds
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp ground cinnamon

Instructions:

1. Season mahi with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fillets 3–4 minutes per side until opaque and lightly browned.
2. In a bowl, combine apple, pear, pomegranate seeds, cilantro, lime juice, and cinnamon to create the salsa. Toss gently.
3. Serve the cooked mahi fillets topped with the autumn harvest salsa for a fresh, seasonal flavor.

The crisp, sweet fruit salsa pairs beautifully with the mild mahi, offering a refreshing and colorful fall entrée that’s both healthy and satisfying.

Roasted Butternut Mahi with Sage Brown Butter

This hearty fall dish features roasted mahi paired with nutty brown butter and sage, served alongside roasted butternut squash.

The combination creates a rich, earthy, and comforting flavor perfect for cooler weather.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 small butternut squash, peeled and cubed
• 2 tbsp unsalted butter
• 1 tsp fresh sage, chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast 25–30 minutes until tender and golden.
2. Season mahi with salt and pepper and sear in 1 tbsp olive oil over medium heat for 3–4 minutes per side until cooked through.
3. In a small skillet, melt butter over medium heat until golden brown. Add garlic and sage, cooking for 1–2 minutes until fragrant. Remove from heat and stir in lemon juice.
4. Serve roasted mahi with butternut squash and drizzle with sage brown butter sauce.

Rich, savory, and aromatic, this dish celebrates the best of fall flavors while keeping the mahi delicate and tender.

Honey-Roasted Mahi with Autumn Root Vegetables

This dish features tender mahi glazed with a honey-butter sauce and paired with a medley of roasted root vegetables.

Sweet, savory, and aromatic, it’s perfect for cozy fall dinners.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 3 tbsp honey
• 1 tbsp Dijon mustard
• 1 small parsnip, peeled and cubed
• 2 carrots, sliced
• 1 small turnip, peeled and cubed
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss parsnip, carrots, and turnip with olive oil, thyme, salt, and pepper. Roast 25–30 minutes until tender.
2. Mix honey and Dijon mustard in a small bowl.
3. Heat a skillet over medium heat, season mahi with salt and pepper, and sear 3–4 minutes per side. Brush with honey-mustard glaze during the last 2 minutes.
4. Serve mahi alongside roasted vegetables, drizzling extra glaze over the vegetables.

The combination of sweet honey and earthy root vegetables makes this dish a fall favorite that’s as comforting as it is flavorful.

Mahi with Apple Cider Reduction

A simple yet elegant fall dish, this mahi is cooked in a tangy apple cider reduction, accented with a touch of rosemary for warmth.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup apple cider
• 1 tbsp Dijon mustard
• 1 tsp fresh rosemary, chopped
• 1 tbsp butter

Instructions:

1. Season mahi with salt and pepper and sear in olive oil over medium heat for 3–4 minutes per side.
2. Remove fillets and add apple cider, mustard, and rosemary to the skillet. Simmer until slightly reduced, about 5–6 minutes.
3. Stir in butter to finish the sauce and return mahi to the pan to coat.
4. Serve immediately with a drizzle of apple cider reduction.

The tangy-sweet cider reduction complements the mild mahi beautifully, creating a refined and seasonally inspired main course.

Pumpkin-Spiced Mahi Tacos

These fall-themed tacos combine seared mahi with a spiced pumpkin puree and crisp slaw, offering a fun twist on seasonal flavors.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup pumpkin puree
• 1/4 tsp cinnamon
• 1/4 tsp smoked paprika
• 6 small corn tortillas
• 1 cup shredded cabbage
• 2 tbsp lime juice
• 1 tbsp chopped cilantro

Instructions:

1. Season mahi with salt and pepper, sear in olive oil 3–4 minutes per side.
2. Mix pumpkin puree with cinnamon and smoked paprika, warming gently.
3. Toss shredded cabbage with lime juice and cilantro.
4. Assemble tacos by spreading pumpkin puree on tortillas, adding mahi, and topping with slaw.

These tacos are a playful and flavorful way to enjoy mahi with classic fall spices and textures.

Fig and Balsamic Mahi

Sweet figs and tangy balsamic vinegar elevate seared mahi into a sophisticated autumn meal.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 6 fresh figs, halved
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tbsp fresh thyme

Instructions:

1. Season mahi with salt and pepper and sear in olive oil 3–4 minutes per side. Remove and keep warm.
2. In the same skillet, add figs, balsamic, honey, and thyme. Cook 3–4 minutes until figs soften and glaze forms.
3. Serve mahi topped with fig-balsamic glaze.

The combination of sweet figs and tangy balsamic creates a luxurious and fragrant fall dish that’s perfect for special dinners.

Mahi with Roasted Pears and Shallots

This elegant dish pairs the mild flavor of mahi with caramelized pears and roasted shallots, creating a sweet-savory fall delight.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 pears, sliced
• 2 shallots, sliced thin
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Toss pears and shallots with olive oil, thyme, salt, and pepper. Roast 20–25 minutes until caramelized.
2. Sear mahi in olive oil for 3–4 minutes per side.
3. Drizzle roasted pear and shallot mixture with balsamic and serve over mahi.

The sweet and earthy roasted pears perfectly complement the tender mahi, making this a refined and comforting autumn dish

Sage and Brown Butter Mahi with Roasted Acorn Squash

This fall dish combines nutty brown butter, fragrant sage, and roasted acorn squash for a warm and comforting entrée.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 small acorn squash, cubed
• 3 tbsp unsalted butter
• 1 tsp fresh sage, chopped
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. Sear seasoned mahi in olive oil 3–4 minutes per side.
3. Melt butter in a skillet until golden brown. Add garlic and sage, cooking 1–2 minutes until fragrant.
4. Serve mahi with roasted squash and drizzle with sage brown butter.

The combination of roasted squash and aromatic brown butter with sage transforms this simple mahi into a cozy, fall-inspired masterpiece.

Citrus-Glazed Mahi with Roasted Fennel

This bright and flavorful fall dish features mahi glazed with a citrus-honey sauce and served with roasted fennel, offering a refreshing balance to the earthy flavors of fall.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 bulb fennel, sliced
• 1 tsp fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with olive oil, thyme, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Mix orange juice, lemon juice, and honey in a small saucepan. Heat until slightly thickened, about 3–4 minutes.
3. Season mahi with salt and pepper. Sear in olive oil for 3–4 minutes per side. Brush with citrus glaze before serving.
4. Serve mahi alongside roasted fennel, drizzling extra glaze over the fish.

The citrus glaze adds a lively, tangy note to the mild mahi while roasted fennel provides a subtle sweetness, making this dish perfect for a fall dinner.

Pomegranate-Glazed Mahi with Roasted Beets

This visually stunning dish combines mahi with a tart and sweet pomegranate glaze, paired with earthy roasted beets for a bold fall flavor.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup pomegranate juice
• 1 tbsp honey
• 2 medium beets, peeled and cubed
• 1 tsp fresh rosemary

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, rosemary, salt, and pepper. Roast 25–30 minutes until tender.
2. In a small saucepan, simmer pomegranate juice and honey until thickened, about 5–6 minutes.
3. Season mahi with salt and pepper. Sear in olive oil 3–4 minutes per side. Brush with pomegranate glaze.
4. Serve mahi with roasted beets, drizzling extra glaze over the top.

The vibrant pomegranate glaze and earthy beets make this a festive and sophisticated fall entrée.

Mahi with Roasted Apple and Fennel Slaw

Tender mahi is paired with a crisp, sweet, and tangy roasted apple and fennel slaw for a light yet hearty fall-inspired dish.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 apples, thinly sliced
• 1 small fennel bulb, thinly sliced
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss apples and fennel with olive oil, salt, and pepper. Roast 15–20 minutes until tender.
2. Mix apple cider vinegar and Dijon mustard for dressing. Toss with roasted apple and fennel.
3. Season mahi with salt and pepper. Sear in olive oil 3–4 minutes per side.
4. Serve mahi topped with roasted apple and fennel slaw.

The sweetness of roasted apples and the aromatic fennel create a perfect complement to the mild, flaky mahi, giving this dish a refreshing fall twist.

Mahi with Cranberry-Pear Chutney

This autumnal dish combines the delicate flavor of mahi with a sweet-tart cranberry and pear chutney, perfect for a cozy dinner.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup fresh cranberries
• 1 pear, diced
• 1 tbsp honey
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger

Instructions:

1. In a small saucepan, combine cranberries, pear, honey, cinnamon, and ginger. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
2. Season mahi with salt and pepper. Sear in olive oil 3–4 minutes per side until cooked through.
3. Serve mahi topped with cranberry-pear chutney.

The combination of tart cranberries and sweet pear adds depth and warmth, making this a beautifully balanced fall entrée.

Mahi with Roasted Squash and Sage

This simple fall dish features seared mahi served with roasted butternut squash and fragrant sage, highlighting seasonal flavors.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 small butternut squash, cubed
• 1 tsp fresh sage, chopped
• 1 tbsp butter

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, and sage. Roast 25–30 minutes until tender.
2. Season mahi with salt and pepper. Sear in olive oil 3–4 minutes per side.
3. Melt butter in a small skillet, add sage, and drizzle over the cooked mahi and roasted squash.

This dish is comforting and earthy, allowing the seasonal flavors of squash and sage to shine alongside the delicate mahi.

Mahi with Roasted Fig and Balsamic Reduction

Seared mahi is paired with roasted figs and a rich balsamic reduction, creating a sophisticated and sweet-savory fall dish.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 6 fresh figs, halved
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Toss figs with olive oil, honey, and thyme. Roast 10–12 minutes until caramelized.
2. Season mahi with salt and pepper. Sear in olive oil 3–4 minutes per side.
3. Drizzle balsamic vinegar over roasted figs and serve alongside mahi.

The caramelized figs and tangy balsamic reduction add a rich, luxurious flavor to the mild mahi, making this a perfect fall dinner for entertaining.

Roasted Mahi with Butternut Squash and Cranberry Relish

This autumn dish combines roasted mahi with sweet butternut squash and a tangy cranberry relish for a perfect balance of flavors and textures.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 small butternut squash, peeled and cubed
• 1/2 cup fresh cranberries
• 1 tbsp honey
• 1 tsp fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, and thyme. Roast 25–30 minutes until tender.
2. In a small saucepan, cook cranberries and honey over medium heat until cranberries burst and form a relish.
3. Season mahi with salt and pepper and sear in olive oil for 3–4 minutes per side.
4. Serve mahi with roasted squash and top with cranberry relish.

This dish offers a beautiful contrast of sweet and tangy flavors, capturing the essence of fall in every bite.

Mahi with Roasted Root Vegetable Medley

A hearty, colorful dish featuring mahi served with a medley of roasted root vegetables, perfect for cozy autumn meals.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 small carrot, cubed
• 1 small parsnip, cubed
• 1 small turnip, cubed
• 1 tsp fresh rosemary, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss root vegetables with olive oil, salt, pepper, and rosemary. Roast for 25–30 minutes until tender and golden.
2. Season mahi with salt and pepper and sear in olive oil 3–4 minutes per side.
3. Serve mahi with roasted root vegetables.

The natural sweetness of roasted root vegetables complements the delicate mahi, creating a wholesome and comforting fall dish.

Mahi with Apple and Walnut Salad

Seared mahi served with a crisp apple and walnut salad, dressed with a light vinaigrette, making for a refreshing fall entrée.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 apples, sliced
• 1/2 cup walnuts, toasted
• 2 cups mixed greens
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp honey

Instructions:

1. Season mahi with salt and pepper and sear in olive oil 3–4 minutes per side.
2. Toss apples, walnuts, and mixed greens with apple cider vinegar, olive oil, and honey.
3. Serve mahi alongside the salad.

The crisp apples and crunchy walnuts add texture and a sweet-tart contrast to the tender mahi, perfect for a light fall dinner.

Maple-Mustard Glazed Mahi with Roasted Brussels Sprouts

This dish pairs tender mahi with a sweet and tangy maple-mustard glaze and roasted Brussels sprouts for a flavorful fall entrée.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 cup Brussels sprouts, halved
• 1 tsp fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, pepper, and thyme. Roast for 20–25 minutes until caramelized.
2. Mix Dijon mustard and maple syrup. Brush glaze over mahi and sear 3–4 minutes per side.
3. Serve mahi with roasted Brussels sprouts.

The maple-mustard glaze adds a rich, sweet-savory flavor that pairs beautifully with the caramelized Brussels sprouts and mild mahi.

Mahi with Roasted Pears and Hazelnuts

This elegant fall dish features seared mahi with roasted pears and toasted hazelnuts, offering a sophisticated blend of flavors.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 pears, sliced
• 1/4 cup hazelnuts, toasted
• 1 tsp fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Toss pears with olive oil, thyme, salt, and pepper. Roast 15–20 minutes until caramelized.
2. Season mahi with salt and pepper and sear in olive oil 3–4 minutes per side.
3. Serve mahi topped with roasted pears and hazelnuts.

The combination of sweet pears and nutty hazelnuts elevates the mahi into a refined fall entrée perfect for special occasions.

Mahi with Pumpkin Sage Risotto

Tender mahi is served atop a creamy pumpkin risotto flavored with fresh sage, creating a comforting fall-inspired meal.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup Arborio rice
• 3 cups vegetable or chicken broth
• 1/2 cup pumpkin puree
• 1 tsp fresh sage, chopped
• 1 tbsp butter

Instructions:

1. Prepare risotto: Heat broth and keep warm. In a pan, cook rice with olive oil until slightly translucent. Gradually add broth, stirring constantly, until rice is creamy. Stir in pumpkin puree, sage, and butter.
2. Season mahi with salt and pepper and sear in olive oil 3–4 minutes per side.
3. Serve mahi atop pumpkin sage risotto.

The creamy pumpkin risotto adds richness and autumn flavor, perfectly complementing the mild mahi.

Mahi with Caramelized Fennel and Orange

This refreshing fall dish features mahi with sweet caramelized fennel and a bright orange sauce, combining sweet, savory, and citrusy notes.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 bulb fennel, sliced
• 1 orange, juiced and zested
• 1 tbsp honey

Instructions:

1. Heat olive oil in a skillet. Add fennel and cook slowly until caramelized, about 15 minutes.
2. Mix orange juice, zest, and honey for sauce.
3. Season mahi with salt and pepper and sear 3–4 minutes per side.
4. Serve mahi with caramelized fennel and drizzle with orange sauce.

The sweet and tangy combination of caramelized fennel and citrus enhances the mild mahi, creating a bright and flavorful fall dish.

Roasted Mahi with Apple-Cider Glaze and Spinach

Seared mahi is paired with sautéed spinach and a sweet apple-cider glaze, creating a light yet flavorful autumn entrée.

Ingredients:

• 4 mahi-mahi fillets
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 cups fresh spinach
• 1/2 cup apple cider
• 1 tbsp honey
• 1 tsp Dijon mustard

Instructions:

1. Heat olive oil and sauté spinach until wilted, seasoning lightly with salt and pepper.
2. Mix apple cider, honey, and mustard in a small saucepan. Simmer until slightly reduced.
3. Season mahi with salt and pepper and sear in olive oil 3–4 minutes per side.
4. Serve mahi over spinach and drizzle with apple-cider glaze.

The sweet, tangy glaze and tender spinach complement the flaky mahi, offering a satisfying and healthy fall-inspired meal.