Chile-Mint Mahi Mahi Burgers are your favorite burger substitute this summer! This healthy recipe is low in calories, high in protein, and absolutely killing it with flavor. Make them on the grill or on your stove top for Memorial Day, Labor Day, and all those hot, outdoor days in between.
I first published Chile-Mint Mahi Mahi Burgers on July 25, 2014 — almost three years ago. I took no original photos, so I’m updating it today to include my own pics. However, I am keeping the rest of the content the same for the sake of nostalgia and so we can laugh at me-three-years-ago. 
It started with:
After choosing peach recipes for the past couple of weeks, it was fun to actually pick something out of my jar. [Some context: I used to have a jar filled with recipe names and I would randomly pick things to make for the blog.] I got lucky with Chile-Mint Mahi Mahi Burgers — another seasonal recipe that includes homegrown ingredients and fresh flavors. [More context: I probably didn’t “get lucky.” I realized early on that I should be making recipes according to the season, not “randomly.”]
I did all the de-stemming, mincing, and slicing in my tiny kitchen and finished the recipe at the boyfriend’s place. He “borrowed” my blender, uhh… six months ago?… and I needed it to make the dressing. He also has an awesome Lodge Stove-Top Grill that I needed for the fish. AND THAT I NEED IN REAL LIFE. (Hint, hint.) [Update: Still need this!]
What I liked
Easy. Fresh ingredients. Light. Quick. I love seafood.
What I did differently
I went to two grocery stores and neither had fresh mahi, so I bought another kind of white fish that I’ve never heard of before. It had two one-syllable names like “tile rock fish” or “rock skate fish” or something like that. (I know I’m not helpful at all.) The boyfriend grilled it perfectly — it had a very meaty texture and a gamey, un-fishy flavor. [Update: In 2017, I made it with actual Mahi in a skillet.]
My rating: 4.5/5
Good flavors — mild fish, spicy peppers, a brightness from mint and cilantro. And it’s a filling sandwich, but doesn’t sit heavy.
The BBF’s rating: 4/5
I make these great fish tacos that my cousin introduced me to. They are topped with Greek yogurt instead of sour cream. The boyfriend thought some Greek yogurt on top of these would round out the flavors better. I agree!
Chile-Mint Mahi Mahi Burger
Chile-Mint Mahi Mahi Burgers are your favorite burger substitute this summer! This healthy recipe is low in calories, high in protein, and absolutely killing it with flavor. Lightly adapted from SHAPE Magazine.
Ingredients
For the Chile-Mint Vinaigrette
- 1/2 cup cilantro leaves
- 1/2 clove garlic
- 1/2 tablespoon honey
- 1/4 serrano pepper minced
- 1 tablespoon mint leaves
- 1 teaspoon minced fresh ginger
- 1 lime juiced
- 2 tablespoons grapeseed oil
- Sea salt and freshly ground black pepper
For the Salad:
- 1/2 mango sliced into strips
- 1/4 head red cabbage sliced thin
- 3/4 serrano pepper sliced into rounds
- 1/2 onion thinly sliced
- 4 ounces mixed greens
For the Burger
- 4 4-ounce mahi mahi steaks (or other firm, white fish)
- Sea salt and freshly ground black pepper
- 1 teaspoon grapeseed oil
- 4 whole wheat pita pockets
Instructions
To make the Chile-Mint Vinaigrette:
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Place cilantro, garlic, honey, pepper, mint, ginger, and lime juice in a blender and blend at high speed. Slowly add oil to emulsify. Season with salt and pepper.
To make the Salad:
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In a large bowl, toss mango, cabbage, pepper, onion, and greens with the vinaigrette.
To make the Mahi Mahi:
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Sprinkle the steaks with salt and pepper. Gas grill instructions: Preheat to medium-high heat and grill mahi mahi 4-5 minutes per side or until flaky and golden. Stovetop instructions: Brush a grill pan or skillet with grapeseed oil and place on medium-high heat. Cook the mahi mahi 2-3 minute per side until cooked through and flaky.
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Place each steak inside a pita pocket and fill with salad to serve.
Recipe Notes
Per serving: 310 calories, 11 grams fat (1.5 grams saturated), 28 grams carbs, 25 grams protein, 4 grams fiber, 275 mg sodium
