Chile-Mint Mahimahi Burger
Chile-Mint Mahimahi Burger

Photo Credit

Victor Schrager

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Prep: 10 minutes
  • Cook: 6 minutes

Nutrition Facts

Amount per serving:
Total Calories: 308 calories
  • 277mg Sodium
  • 28g Carbs
  • 4g Fiber
  • 11g Fat
  • 1.5g Saturated Fat
  • 25g Protein
308 calories277mg28g4g11g25g1.5g

In peak season during the spring and summer months, mahimahi makes the perfect addition to your next backyard barbecue. Grill it for a few minutes before adding the bold, tropical vinaigrette from this recipe and serve with extra salad on the side for the ultimate healthy Hawaiiain experience. 


  • For chile-mint vinaigrette:
  • 1/2 cup washed, dried, and picked cilantro
  • 1/4 clove garlic
  • 1/2 tablespoon agave syrup
  • 1/4 serrano chili, minced
  • 1 tablespoon fresh mint leaves
  • 1 teaspoon minced fresh ginger
  • 1/2 lime, juiced
  • 2 1/2 tablespoons grapeseed oil
  • Kosher salt
  • Freshly ground black pepper
  • For salad:
  • 1/2 mango, sliced into long strips
  • 1/2 cucumber, sliced into long strips
  • 1/2 jalapeño, de-stemmed and minced, including seeds
  • 1/2 onion, thinly sliced
  • 4 ounces mixed field greens
  • For burgers:
  • 4 4-ounce mahimahi steaks
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon grapeseed oil
  • 4 whole-wheat pita pockets
  • 1/4 cup fresh mint leaves, cut into thin strips



1. To make chili-mint vinaigrette, place cilantro, garlic, agave syrup, chili, mint, ginger, and lime juice in a blender and blend at high speed. Slowly add oil to emulsify, and season with salt and pepper. 
2. To make salad, toss mango, cucumber, jalapeño, onion, and field greens in a large bowl with vinaigrette.
3. Season mahimahi with a pinch each salt and pepper. Brush a grill grate with grapeseed oil; heat to medium-high. Place mahimahi on the grill and cook for 2 to 3 minutes; flip and cook for another 2 to 3 minutes. 
4. To build burgers, place each mahimahi steak in a pita pocket. Add some salad; garnish with mint.  

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