What are the best side dishes to serve with mahi-mahi? The mild flavor and flaky texture make mahi-mahi an excellent accompaniment to colorful side dishes with vegetables, fruit, or rice. They include honey glazed carrots, roasted vegetables, cilantro lime rice, coconut rice, mango salsa, watermelon feta salad, quinoa salad and coleslaw.
Let’s look at a few side dishes that will impress your friends and family without keeping you in the kitchen all day.
Honey Glazed Carrots
Glazed carrots are a simple side that adds a nice pop of orange to the plate. The best part is, they are inexpensive and available at your local grocery store year-round.
Start with enough carrots to allow 2-3 per person, depending on size. Peel carrots and cut them into 1/2 inch slices. Boil for about 8-10 minutes, until tender. Drain and return to the pan.
Add 1/4 cup each of butter and honey with a dash of salt. Stir to coat the carrots and cook for another 5 minutes to form a nice glaze. Serve while hot.
Roasting vegetables adds an entirely different flavor that may convert even the most staunch haters.
Potatoes, red pepper, sweet potatoes, zucchini, butternut squash, broccoli, mushrooms and sweet onion are all excellent and colorful options.
Cut the vegetables to a uniform size, so they can all cook at the same time. Toss with 2 tablespoons each of olive oil and balsamic vinegar. Sprinkle with thyme, salt and pepper.
Roast in a single layer, on a lightly oiled baking sheet, at 425 degrees F for 12-15 minutes, until tender. Serve while they are hot.
Cilantro Lime Rice
Let’s face it: cilantro is a taste you either love or hate. If you love it, then adding it to rice with a squeeze of lime is a fresh flavor that pairs nicely with grilled mahi-mahi.
In a medium pot, add 2 cups water, 1 cup basmati rice, the zest of one lime, 1 tablespoon butter and a dash of salt. Cover with a tight lid and simmer for 15 minutes.
Remove from heat and fluff the rice with a fork. Stir in 1/2 cup cilantro leaves and the juice of one lime. It’s best when served warm.
Coconut rice is the perfect companion to a Cajun blackened mahi-mahi. The rice’s fluffy texture and sweet flavor pairs well with the crispy skin and peppery taste of the mahi-mahi.
Add 2 cups of rinsed and drained long grain rice to a large pot with 1 can (14-oz) of coconut milk, 1 1/2 cup water, 1 tablespoon white sugar and 1 teaspoon salt. Bring to a boil, reduce heat, and let it simmer for 18 to 20 minutes until the rice is tender.
Let the rice sit for 10 minutes before serving.
Fresh mango salsa is another great side dish to pair with spicy blackened mahi-mahi. It’s fantastic served either on the side or on top of the fish.
Into a large bowl, combine 3 cups diced mangos, 1 medium red pepper chopped, 1/2 cup chopped red onion, 1/2 cup chopped cilantro leaves and one small jalapeno that’s been seeded and minced. Drizzle the juice of one lime over the salsa, and mix with a large spoon. Sprinkle with salt to taste and serve cold.
Watermelon Feta Salad
Nothing says summer like a juicy watermelon. A beautiful red watermelon can become a colorful summer salad with a little time and effort.
Start with 6 cups of cubed watermelon in a large serving bowl. Add 1/2 cup chopped red onion, 1/2 cup of crumbled feta cheese, and 1/3 cup of freshly chopped mint leaves. Stir to combine and serve cold.
Quinoa is a whole grain with a slightly nutty flavor that can be combined with a variety of fresh vegetables to make a tasty side salad.
Into a large serving bowl, combine 2 cups of cooked quinoa, 1 chopped cucumber, 2 cups chopped fresh spinach leaves, 1 cup chopped avocado and 1 cup of cherry tomatoes halved.
Make the salad dressing with 1/4 cup olive oil, the juice from 1 large lemon, 1 tablespoon champagne vinegar, 1 teaspoon honey, and one clove of minced garlic. Whisk these ingredients together with a dash of salt.
Fold the dressing into the quinoa salad and serve cold.
Crunchy, tangy coleslaw is a healthy side dish that requires minimal effort to make. Using two different colors of cabbage adds a nice pop of color.
Slice half of a green cabbage and half of a red cabbage into shreds. Peel and shred three carrots and coarsely chop 1/2 cup parsley leaves. Combine everything into a salad bowl and add the dressing below.
Combine 2 tablespoons apple cider viegar with 2 tablespoons coarse ground mustard for the dressing. Stir in 1 teaspoon of celery seeds, plus salt and pepper to taste. Gradually fold the dressing into the coleslaw and serve cold.
As an option, you could serve warm corn tortillas in a basket on the table for anyone who would like to make a fish taco with mahi-mahi and coleslaw.
The Best Wine Pairings for Mahi-Mahi
A chilled white wine complements the mild flavor of the mahi-mahi. Serve a buttery chardonnay or a dry Gewurztraminer.
If you are serving a peppery blackened mahi-mahi, then serve a sweeter wine like a Riesling, a lovely rose, or a bubbly Italian prosecco.
If beer is on the menu, serve a hoppy beer like an India Pale Ale.
Best Sauces for Mahi-Mahi
The flaky white texture of mahi-mahi goes well with a sauce. A lemony garlic sauce is a superb companion. A spicy mango sauce or a soy-ginger glaze are excellent options with more of a fruity flavor.