Mahi Mahi with Orange and Rum Mojo

Tuna makes a good substitute for meaty mahi mahi in this fabulous recipe from Chef Allen
By Chef Allen
Mahi Mahi with Orange and Rum Mojo
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the spice mix

  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp whole black peppercorns
  • 1 tbsp salt
  • 1 tsp thyme, leaves only

For the fish

  • 4 x 150 g mahi mahi fish fillets
  • 1 tbsp olive oil

For the mojo sauce

  • 2 tbsp olive oil
  • 250 g onions, diced
  • 2 cloves garlic, crushed
  • 250 ml orange juice
  • 60 ml lime juice
  • 60 ml spiced dark rum
  • 1 medium orange, segmented
  • 1 tbsp coriander, chopped


1. To make the spice mix, toast the cumin seeds, coriander seeds and peppercorns in a dry saucepan set over a medium heat. Cook for about 1-2 minutes, until fragrant. Cool slightly before grinding to a powder.

2. Mix the ground spices, salt and thyme together and rub over the mahi mahi. Reserve any extra spice mix.

3. Drizzle the fish with olive oil and leave to marinate for about 15 minutes.

4. To make the mojo, heat the olive oil in a saucepan and add the onion and garlic. Cook for about 3 minutes, until the onion is softened and translucent.

5. Stir in any remaining spice mix.

6. Add the orange juice, lime juice and rum and bring to the boil. Lower the heat and simmer for 10 minutes.

7. Grill the mahi mahi for 3 minutes on each side, until just cooked through.

8. Scatter over the orange segments, garnish with fresh coriander and serve with the mojo sauce.

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