15 Flavorful Fall Mahi Recipes to Savor Seasonal Flavors

Fall is a season of rich flavors, hearty meals, and comforting dishes that celebrate the harvest.

While seasonal vegetables and poultry often take center stage, seafood can also shine during this cozy time of year.

Mahi-mahi, with its firm texture and mild, slightly sweet flavor, is a perfect canvas for fall-inspired ingredients.

From roasted root vegetables to citrus glazes and autumn herbs, there are countless ways to prepare mahi-mahi in the fall.

Whether you’re planning a weeknight dinner or a festive weekend feast, these recipes will bring warmth and flavor to your table.

In this article, we’ve compiled 15 fall mahi recipes that are easy to make, delicious, and perfect for the season.

15 Flavorful Fall Mahi Recipes to Savor Seasonal Flavors

Fall mahi recipes combine the best of seafood with the season’s vibrant flavors.

From roasted vegetables and maple-glazed sauces to apple or citrus-infused marinades, these dishes are perfect for cozy dinners.

Incorporating mahi-mahi into your fall menu adds variety, protein, and a touch of elegance to your meals.

With these 15 fall mahi recipes, you can enjoy wholesome, flavorful seafood dishes throughout the season.

Experiment with herbs, spices, and seasonal produce to create your own unique fall mahi dishes.

This autumn, bring the taste of the season to your plate with these irresistible mahi-mahi recipes.

Maple Glazed Mahi with Roasted Brussels Sprouts

This recipe celebrates fall with warm maple flavors.

The mahi is pan-seared to perfection then brushed with a maple glaze.

Roasted Brussels sprouts add a nutty sweetness.

Caramelized onions balance the dish with depth.

The flavors blend into a comforting yet elegant autumn meal.

It’s wholesome, seasonal, and easy enough for weeknights.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 2 tbsp olive oil
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 2 cups Brussels sprouts, halved
• 1 large onion, thinly sliced
• 1 tbsp butter
• Salt and black pepper to taste

Instructions:

• Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper, and roast for 25 minutes until golden.
• In a pan, caramelize onions with butter over medium heat until soft and golden.
• Mix maple syrup, Dijon mustard, and vinegar in a bowl.
• Season mahi fillets with salt and pepper, sear in olive oil for 3 minutes per side.
• Brush maple glaze over mahi and cook another minute until caramelized.
• Serve with roasted Brussels sprouts and caramelized onions.

This dish brings maple sweetness and savory depth together.

The roasted sprouts give it a fall warmth.

Mahi stays moist and flavorful with the glaze.

It’s elegant yet simple to prepare.

A perfect cozy dinner for autumn evenings.

Apple Cider Mahi with Butternut Squash Mash

This recipe combines the crisp taste of apple cider with tender mahi.

The fish is lightly pan-seared then finished in a cider reduction.

Mashed butternut squash brings sweetness and creaminess.

The result is comforting but fresh.

It captures the flavors of fall in a balanced, nourishing meal.

Each bite is both hearty and uplifting.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 1 cup apple cider
• 1 tbsp apple cider vinegar
• 1 tbsp butter
• 2 tbsp olive oil
• 1 small butternut squash, peeled and cubed
• 2 tbsp heavy cream
• 1 tsp cinnamon
• Salt and black pepper to taste

Instructions:

• Boil butternut squash cubes until tender, about 15 minutes. Drain and mash with butter, cream, cinnamon, salt, and pepper.
• Season mahi fillets with salt and pepper, sear in olive oil for 3 minutes per side.
• Remove fish and pour cider into the pan. Reduce until syrupy, then whisk in butter.
• Return mahi to pan, spoon glaze over fillets.
• Serve fish over butternut squash mash with cider glaze.

This dish is rich yet refreshing.

The apple cider reduction adds brightness.

The butternut squash mash is creamy and warming.

Mahi takes on all the seasonal flavors beautifully.

It’s a perfect fall dinner with elegant flair.

Pumpkin Curry Mahi with Roasted Cauliflower

This recipe brings a spiced pumpkin curry twist to mahi.

The creamy curry sauce has warmth from fall spices.

Roasted cauliflower adds nuttiness and texture.

The dish is both exotic and seasonal.

It feels cozy but not heavy.

Perfect for adventurous autumn eaters.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 1 cup pumpkin puree
• 1 cup coconut milk
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 tbsp olive oil
• 2 cups cauliflower florets
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F. Toss cauliflower with olive oil, salt, and pepper, roast 25 minutes.
• In a saucepan, heat butter and stir in curry powder and ginger until fragrant.
• Add pumpkin puree and coconut milk, simmer for 10 minutes.
• Season mahi fillets with salt and pepper, pan-sear in olive oil for 3 minutes per side.
• Pour pumpkin curry sauce over mahi and serve with roasted cauliflower.

This dish is warm and aromatic.

Pumpkin curry adds fall richness with spice.

The cauliflower makes it hearty but light.

Mahi holds the flavors beautifully.

It’s a unique way to enjoy fall flavors.

Cranberry Orange Glazed Mahi with Wild Rice

This recipe pairs mahi with a tangy cranberry orange glaze.

It highlights fall fruits in a savory way.

Wild rice adds an earthy base with nutty flavor.

The dish feels both rustic and refined.

It’s colorful and festive.

A wonderful choice for fall entertaining.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• ½ cup cranberry juice
• ¼ cup orange juice
• 2 tbsp honey
• 1 tsp cornstarch mixed with 1 tbsp water
• 1 tbsp olive oil
• 1 cup wild rice, cooked
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

• Cook wild rice according to package instructions. Stir in butter and season with salt.
• In a saucepan, reduce cranberry juice and orange juice by half. Stir in honey and cornstarch slurry, simmer until thick.
• Season mahi fillets with salt and pepper, sear in olive oil for 3 minutes per side.
• Brush fillets with cranberry orange glaze.
• Serve fish over wild rice with extra glaze.

This dish is bright and savory.

The cranberry orange glaze feels festive.

The wild rice makes it hearty and grounding.

It’s seasonal and full of flavor.

Perfect for special autumn dinners.

Sage Brown Butter Mahi with Roasted Sweet Potatoes

This recipe uses brown butter and sage for classic fall flavor.

Mahi is seared and finished with sage-infused butter.

Roasted sweet potatoes bring caramelized sweetness.

The result is rich but balanced.

It feels comforting yet elegant.

A dish that truly belongs to fall.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 4 tbsp butter
• 6 fresh sage leaves
• 2 tbsp olive oil
• 2 cups sweet potatoes, cubed
• Salt and black pepper to taste

Instructions:

• Preheat oven to 400°F. Toss sweet potatoes with olive oil, salt, and pepper, roast 30 minutes until golden.
• Melt butter in a pan, add sage leaves, and cook until butter browns and sage crisps. Remove sage and set aside.
• Season mahi fillets with salt and pepper, sear in butter for 3 minutes per side.
• Spoon brown butter over fish and top with crispy sage.
• Serve with roasted sweet potatoes.

This dish is deeply comforting.

The sage brown butter gives warmth and depth.

The sweet potatoes balance it with sweetness.

Mahi becomes buttery and tender.

It’s a fall dinner that feels both rustic and refined

Roasted Garlic Mahi with Mushroom Risotto

This dish pairs tender mahi with creamy mushroom risotto.

The roasted garlic adds depth and warmth.

The risotto is rich and comforting.

Mahi brings a light, clean balance.

Together they create a fall meal that feels indulgent.

It’s perfect for cozy evenings or special gatherings.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 2 tbsp olive oil
• 1 whole garlic bulb
• 1 tbsp butter
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 1 cup mushrooms, sliced
• ½ cup Parmesan cheese, grated
• ¼ cup white wine
• Salt and pepper to taste

Instructions:

• Roast a whole garlic bulb at 400°F for 35 minutes until soft and golden. Squeeze cloves into a bowl and mash.
• In a saucepan, sauté mushrooms in butter until browned. Add rice and stir for 2 minutes.
• Pour in wine and cook until absorbed. Slowly add broth one ladle at a time, stirring until rice is creamy.
• Stir in Parmesan and roasted garlic mash.
• Season mahi with salt and pepper, sear in olive oil for 3 minutes per side.
• Serve mahi over mushroom risotto.

This dish is creamy and earthy.

The roasted garlic enhances fall warmth.

The risotto adds indulgence and comfort.

Mahi lightens the plate with freshness.

It’s a sophisticated autumn recipe worth savoring.

Apple Walnut Crusted Mahi with Cider Sauce

This recipe highlights fall fruits and nuts.

Mahi is crusted with apples and walnuts for crunch.

A cider sauce adds sweetness and tang.

It’s hearty but still light.

The dish is elegant and seasonal.

Perfect for fall dinners that impress.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 1 apple, grated
• ½ cup walnuts, finely chopped
• ½ cup panko breadcrumbs
• 2 tbsp olive oil
• 1 cup apple cider
• 1 tsp Dijon mustard
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

• Mix grated apple, walnuts, and panko in a bowl. Press onto mahi fillets to form a crust.
• Heat olive oil in a skillet, sear mahi crust-side down for 3 minutes, then flip and cook until done.
• In a saucepan, reduce apple cider with Dijon mustard until thickened. Whisk in butter.
• Drizzle cider sauce over mahi before serving.

This dish is crunchy and flavorful.

The apple walnut crust is distinctly autumn.

The cider sauce adds brightness and tang.

Mahi holds the flavors beautifully.

It’s a seasonal recipe with gourmet flair

Roasted Pumpkin Seed Mahi with Spiced Quinoa

This recipe celebrates pumpkin seeds in a savory way.

Mahi is topped with a crunchy pepita crust.

Quinoa is flavored with cinnamon and nutmeg.

The dish is wholesome and satisfying.

It feels both nourishing and indulgent.

Perfect for healthy fall dinners.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• ½ cup pumpkin seeds, crushed
• ¼ cup breadcrumbs
• 2 tbsp olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Salt and pepper to taste

Instructions:

• Cook quinoa in vegetable broth with cinnamon and nutmeg until fluffy.
• Mix crushed pumpkin seeds and breadcrumbs, press onto mahi fillets.
• Heat olive oil in a skillet, sear mahi fillets for 3–4 minutes per side.
• Serve mahi over spiced quinoa with extra toasted seeds on top.

This dish is crunchy and warming.

The pumpkin seeds give it nutty richness.

The spiced quinoa ties in fall flavors.

It’s hearty but healthy at the same time.

A perfect autumn meal for any night.

Butternut Squash Mahi Chowder

This recipe transforms mahi into a comforting chowder.

Butternut squash makes the base sweet and creamy.

Corn and potatoes add texture and heartiness.

Mahi brings fresh, tender bites.

The chowder feels cozy and rustic.

Perfect for chilly fall days.

Ingredients:

• 4 mahi mahi fillets, cubed
• 2 cups butternut squash, cubed
• 1 potato, cubed
• 1 cup corn kernels
• 1 small onion, chopped
• 3 cups chicken broth
• 1 cup milk or cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

• Sauté onion in butter until soft. Add squash, potato, and broth. Simmer until tender.
• Blend half of the mixture until smooth, return to pot.
• Stir in corn and milk. Season with salt and pepper.
• Add mahi cubes and cook for 7 minutes until flaky.
• Serve warm with bread.

This chowder is rich and comforting.

The butternut squash makes it velvety.

Mahi keeps it fresh and light.

The corn and potatoes add heartiness.

It’s a fall soup that warms the soul.

Pecan Crusted Mahi with Sweet Potato Purée

This dish layers textures and flavors beautifully.

Mahi is coated in pecans for crunch.

Sweet potato purée provides creamy sweetness.

The combination is seasonal and elegant.

It feels refined yet approachable.

Perfect for festive fall meals.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• ½ cup pecans, finely chopped
• ¼ cup breadcrumbs
• 2 tbsp olive oil
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp butter
• 2 tbsp cream
• Salt and pepper to taste

Instructions:

• Boil sweet potatoes until tender, mash with butter, cream, salt, and pepper until smooth.
• Mix pecans and breadcrumbs, press onto mahi fillets.
• Heat olive oil in skillet, cook mahi for 3–4 minutes per side until golden.
• Serve mahi over sweet potato purée with extra pecans sprinkled on top.

This dish is elegant and hearty.

The pecan crust is crunchy and nutty.

The sweet potato purée adds richness.

Mahi keeps it balanced and light.

It’s a fall dinner that feels special and satisfying

Maple Glazed Mahi with Roasted Root Vegetables

This recipe embraces classic fall flavors with a sweet maple glaze.

The mahi fillets caramelize beautifully in the oven.

Root vegetables roast until tender and slightly crisp.

The pairing feels rustic yet refined.

It’s hearty, colorful, and full of autumn warmth.

Perfect for family dinners or holiday tables.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 3 tbsp pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 sweet potato, cubed
• 1 red onion, cut into wedges
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F. Toss carrots, parsnip, sweet potato, and onion with olive oil, salt, and pepper. Roast for 30 minutes.
• Whisk maple syrup, soy sauce, and Dijon in a bowl. Brush onto mahi fillets.
• Place mahi on a baking sheet and roast for 12–15 minutes until flaky.
• Serve mahi alongside roasted vegetables, drizzling with extra glaze.

This dish is sweet and savory.

The maple glaze gives mahi autumn richness.

The roasted root vegetables make it hearty.

It’s wholesome yet feels elegant and festive.

A seasonal dinner that celebrates fall flavors.

Sage Butter Mahi with Brown Rice Pilaf

This recipe highlights sage, a classic autumn herb.

The mahi is pan-seared in sage-infused butter.

Brown rice pilaf brings nutty balance and texture.

The flavors are rustic yet refined.

It’s comforting without being heavy.

Perfect for crisp fall evenings.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 3 tbsp butter
• 6 fresh sage leaves
• 1 tbsp olive oil
• 1 cup brown rice
• 2 ½ cups chicken broth
• 1 small onion, diced
• ½ cup almonds, toasted
• Salt and pepper to taste

Instructions:

• Cook brown rice in chicken broth until fluffy. Stir in toasted almonds.
• In a skillet, melt butter with sage leaves until fragrant. Remove leaves.
• Add mahi fillets, season with salt and pepper, and sear for 3 minutes per side.
• Serve mahi over rice pilaf with sage butter drizzled on top.

This dish is fragrant and flavorful.

The sage butter enhances autumn richness.

The brown rice pilaf keeps it wholesome.

Mahi absorbs the flavors beautifully.

It’s a cozy yet refined fall dinner.

Cranberry Orange Mahi with Wild Rice

This mahi recipe brings tart and sweet seasonal flavors.

Cranberries and orange zest create a bright glaze.

Wild rice adds nutty chewiness to the plate.

The combination feels festive and satisfying.

It’s colorful, bold, and distinctly autumn.

Perfect for holiday meals or gatherings.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• ½ cup fresh cranberries
• ½ cup orange juice
• 2 tbsp honey
• 1 tsp orange zest
• 1 cup wild rice blend
• 2 ½ cups chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Cook wild rice in broth until tender and fluffy.
• In a saucepan, combine cranberries, orange juice, honey, and zest. Simmer until thickened into a glaze.
• Heat olive oil in skillet, season mahi, and sear for 3 minutes per side.
• Drizzle cranberry orange glaze over mahi and serve with wild rice.

This dish is sweet and tangy.

The cranberry orange glaze feels festive.

The wild rice adds nutty texture.

It balances lightness and richness perfectly.

An ideal fall recipe for celebrations.

Spiced Mahi with Roasted Acorn Squash

This dish blends warm spices with sweet roasted squash.

Mahi is rubbed with paprika and cumin.

Acorn squash roasts until golden and caramelized.

The result is hearty but clean.

The flavors are warming and earthy.

Perfect for chilly autumn nights.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp cinnamon
• 2 tbsp olive oil
• 1 acorn squash, sliced into wedges
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F. Toss acorn squash wedges with olive oil, maple syrup, salt, and pepper. Roast for 35 minutes.
• Mix paprika, cumin, cinnamon, salt, and pepper. Rub onto mahi fillets.
• Heat skillet with olive oil, sear mahi for 3–4 minutes per side until cooked.
• Serve mahi with roasted acorn squash on the side.

This dish is earthy and warming.

The spices bring autumn depth.

The squash adds sweetness and comfort.

Mahi balances it with freshness.

It’s a seasonal recipe full of character.

Caramelized Onion Mahi with Brussels Sprouts

This fall recipe layers sweetness and savoriness.

Caramelized onions create rich depth of flavor.

Brussels sprouts are roasted until crisp and golden.

Mahi brings lightness and balance to the dish.

The flavors are bold yet harmonious.

Perfect for rustic fall dinners.

Ingredients:

• 4 mahi mahi fillets (6 oz each)
• 2 large onions, thinly sliced
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cups Brussels sprouts, halved
• 1 tsp balsamic vinegar
• Salt and pepper to taste

Instructions:

• In a skillet, cook onions in butter over low heat for 25 minutes until caramelized. Stir in balsamic vinegar.
• Toss Brussels sprouts with olive oil, salt, and pepper. Roast at 400°F for 25 minutes until golden.
• Season mahi with salt and pepper, sear in skillet for 3 minutes per side.
• Serve mahi topped with caramelized onions and roasted Brussels sprouts.

This dish is rich and hearty.

The onions add deep autumn sweetness.

The Brussels sprouts give crispness.

Mahi ties the flavors together beautifully.

A rustic fall recipe worth repeating.