Pan-Grilled Mahi Mahi with Avocado Sauce

January 23, 2020

A mouthwatering Mahi Mahi recipe with savory chili and Dijon flavor.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 servings


4 (6 oz. each) fresh or frozen Mahi Mahi fillets

1/2 of an 8 oz. package refrigerated guacamole

1/3 cup buttermilk

1 tbsp prepared horseradish

1/2 tsp Dijon-style mustard

1 tbsp olive oil

1 1/4 tsp chili powder

1/4 tsp salt

1/4 tsp black pepper

nonstick cooking spray

2 tbsp lemon or lime juice

15 oz. package fresh baby spinach, wilted (optional)


1Thaw fish, if frozen. For sauce, in a small bowl combine guacamole, buttermilk, horseradish, and mustard. If desired, sprinkle with 1/4 tsp. chili powder (optional).

2Rinse fish; pat dry. Brush fish with oil and sprinkle with 1 tsp. chili powder, the salt, and pepper. Coat a grill pan with cooking spray; heat over medium heat. Add fish; cook 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily, turning once. Drizzle with lemon juice.

3Serve fish with sauce and, if desired, wilted spinach.

This recipe originally appeared on


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