You are here

Chile-Mint Mahimahi Burger

Chile-Mint Mahimahi Burger


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 lime, juiced
  • 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 jalapeno, de-stemmed and minced, including seeds
  • 1/2 onion, thinly sliced
  • 4 ounces mixed field greens

For burgers:

  • 4 4 ounces 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, jalapeno, 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.


  • Recipe courtesy of Makani Gerardi.

Nutrition Information

Per serving: 308 kcal cal., 11 g fat (1.5 g sat. fat), 277 mg sodium, 4 g fiber, 25 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment