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Baja Mahi Mahi

This recipe will have dinner on your table in about 30-45 minutes. I’ve been trying to add a little more fish and fresh veggies in my diet lately. And I love that fish cooks pretty quickly. I seasoned the mahi mahi with a simple spice blend of turmeric and cumin, and a salsa made with just tomatoes, cilantro, scallions and lime juice. Served along side an easy to make and beautiful jasmine rice and topped with crema, I think this Baja Mahi Mahi definitely deserves a spot on your weeknight meal rotation! 

Baja Mahi Mahi

Mahi Mahi Substitute

Mahi Mahi is a firm fish with an unmistakable flavor. It’s dense with a meaty texture which makes it easy to cook with. If you can’t find mahi mahi; swordfish, flounder, sole, cod, marlin, fluke or turbot would work as a substitute. 

Baja Mahi Mahi


You’ll notice in the ingredients list that I rinse my rice. Rinsing white rice washes away the starches on the surface which helps them cook up lighter and more fluffy. And light and fluffy rice is always good eats! 

Baja Mahi Mahi

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Baja Mahi Mahi

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Adapted from Hello Fresh

Baja Mahi Mahi

Baja Mahi Mahi

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick cooking and flavorful mahi mahi, topped with fresh tomato salsa, crema along side a bright and tasty jasmine rice.



  • 1 tablespoon unsalted butter
  • 3 scallions, sliced
  • ½ teaspoon turmeric
  • 2 cups jasmine rice, rinsed
  • 3 cups chicken stock
  • 1/8 teaspoon kosher salt


  • 8 ounces cherry tomatoes, sliced in half
  • ½ bunch cilantro, chopped
  • 3 scallions, sliced, white and green parts separated
  • 1 lime, juiced
  • Salt and pepper to taste


  • ½ cup sour cream
  • 1 lime, zested and juiced
  • Water, for thinning
  • Salt and pepper to taste


  • 2 teaspoons cumin
  • ½ teaspoon turmeric
  • 4 Mahi Mahi filets
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 lime wedges for serving



  1. In a medium sized saucepan, add butter and heat over medium-high heat to melt. Add the sliced scallions and ½ teaspoon turmeric and stir to combine. Cook for about 1 minute or until fragrant.  Add in the rice, chicken stock, and salt and stir to combine. Bring to a boil and cover. Reduce the heat to low and simmer for about 15 minutes or until the rice is tender. Keep the rice covered until ready to serve.


  1. In a small bowl combine the cumin and turmeric. Pat the Mahi Mahi dry with paper towel and season with salt and pepper. Season both sides of the Mahi Mahi with spice mixture. In a 12-inch non stick pan, heat 1 tablespoon oil over medium-high heat. Cook the Mahi Mahi filets for 2-3 minutes minutes per side. While the filets are cooking, prepare the salsa and crema.


  1. In a medium bowl, combine the tomatoes, cilantro, scallion whites (reserving the green parts for garnish) and lime juice. Season with salt and pepper and stir to combine.


  1. In a small bowl, combine the sour cream, lime juice (as much or as little as you like), lime zest (as much or as little as you like), water one teaspoon at a time for desired consistency.  Season with salt and pepper to taste.


  1. Fluff the rice with a fork and add in scallion greens, salt and pepper and stir to
    combine. Divide rice between serving bowls and top the rice with Mahi Mahi and garnish with salsa, crema and lime wedges.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 179mgSodium: 746mgCarbohydrates: 43gFiber: 4gSugar: 7gProtein: 47g

*Nutrition information is an estimate and will vary.*

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