Mahi mahi, also known as dolphinfish or dorado, is one of my favourite fish and beautiful with this simple sweet-sour citrus sauce. 






Skill level

No votes yet


  • Zest of ½ an orange, plus segmented flesh of half an orange
  • Juice of the other half of the orange
  • Zest and segmented flesh of ½ a lime
  • Zest of ¼ of grapefruit or pomelo and segmented flesh of ½ a grapefruit / pomelo
  • 1 tsp freshly minced ginger
  • 1 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar + 1 tsp extra
  • 1 chilli, finely chopped
  • 2 tbsp olive oil
  • 1 cucumber, sliced on an angle
  • Rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place the zest of all the citrus, the juice of the orange, ginger, sugar, soy sauce and the tablespoon of vinegar into a pot. Bring to the boil. Once thick and sticky, remove from the heat and add the citrus segments. Keep warm.

2. Combine the cucumber, extra vinegar, chilli and 1 tbs. of oil.

3. Drizzle oil over fish and season with salt and pepper. In a large pan or on a bbq, grill the fish for 1½-2 minutes on each side.

4. Pour the sauce over the fish. Serve with rice and cucumber.