Chipotle-spiced mahi mahi

Two types of jalapeño give this dish its smoky flavor.

“While you might not think of mahi mahi as a go-to fish, it’s an excellent source of heart-healthy omega-3s,” says San Francisco-based chef Lynda Marren. Antioxidant-rich cumin also enriches the marinade’s health benefits.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

Photography and styling by Julia Gartland


¼ cup fresh lime juice
2 tablespoons vegetable oil
1 teaspoon rice wine vinegar
1 tablespoon jalapeño, chopped
⅛ teaspoon cumin
1 garlic clove, chopped
⅛ teaspoon chipotle powder
¼ teaspoon sea salt
⅛ teaspoon ground pepper
¼ teaspoon honey


½ pound mahi mahi, skinless, cut into one-inch slices
½ cup cabbage, shredded
2 radishes, thinly sliced
Lime wedge



Preheat the oven to 375 degrees.


In a small bowl, combine all ingredients for the marinade; whisk well then set aside two tablespoons in an airtight container to use as the dressing for the cabbage slaw.


Place fish in a 9-by-13-inch pan and cover with remaining marinade. Refrigerate for 30 minutes.


Bake fish in the oven for 10 to 12 minutes then remove from heat; allow to cool then place in an airtight container.


Place radishes, cabbage, and lime wedge in a separate airtight container and store everything in the fridge.