Cajun Maple Mahi Mahi

Serves: 2


1-2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil, divided

1 Tbsp Flying Olive Maple Balsamic Vinegar

1 Tbsp Cajun seasonings of your choice (hot, mild, whatever you like. I use Joe’s New Orleans Seasonings)

½ tsp garlic powder

2 Mahi mahi fillets, about 8 ozs each

1 Tbsp freshly minced Italian parsley to garnish, if desired.


In a small bowl, mix together 1 Tbsp of the Flying Olive Garlic Extra Virgin Olive Oil, the Flying Olive Maple Balsamic Vinegar, the Cajun seasonings, and the garlic powder. Rinse and pat dry the mahi mahi fillets. Rub the seasoning mixture into the fish and let it sit for about 15 minutes.

If using a stove top method, add the remaining 1 Tbsp of the Flying Olive Garlic Extra Virgin Olive Oil to acast iron or regular skillet. Heat the pan on medium-high. When the oil shimmers, carefully add the fish. Cook for approximately 3-5 minutes until the fish flakes easily with a fork. Proceed to the * below.

If using the grill, grease the grill pan very lightly, then heat the grill pan on medium high for about 5 minutes. Add the mahi mahi, skin side up. Cook for about 2-3 minutes until slightly brown. Flip over and cook the fish for about 7-8 minutes (a lot depends on how thick your fish is. Be careful not to overcook!)

*Let the fish sit under a loose tent of foil for about 5 minutes. Sprinkle with parsley, if desired and serve.

Submitted by Barb L.