Photo of Chile and cumin fried mahi mahi by WW

Chile and cumin fried mahi mahi

Total Time
29 min
15 min
14 min
Our lightly spiced mahi mahi gets its Asian flair from the fresh mint and bok choy. Any mild-flavored, firm fish will work in the recipe. So, if you can’t find mahi mahi at your fish counter try grouper or snapper instead. You could easily use chopped fresh cilantro or basil in the place of the mint if that’s what you already have in your kitchen. If you like dishes with more heat, add more crushed red pepper until you achieve your preferred heat preference. This recipe could stand-in for a very light meal but for a more filling option serve it along with something sweet like fresh pineapple or orange wedges.


Uncooked bok choy

1 head(s), sliced

Olive oil cooking spray

1 spray(s)

Ground cumin

1 Tbsp

Red pepper flakes

½ tsp

Table salt

tsp, or to taste

Uncooked mahi mahi

1½ pound(s), four 6-ounce fillets

Fresh lemon juice

4½ Tbsp

Peppermint leaves

1 Tbsp, fresh, chopped


  1. Put water in a vegetable steamer and place it over high heat. Add bok choy to steamer and let steam until tender, about 4 to 5 minutes.
  2. Coat a large nonstick skillet with cooking spray and set over medium heat. Add cumin and red pepper flakes; cook 2 minutes.
  3. Salt fish and add to skillet; cook 2 to 3 minutes per side, until firm and opaque.
  4. To serve, divide bok choy among 4 plates, sprinkle with salt and lemon juice; top with mahi mahi and garnish with mint. Yields about 1 cup of bok choy and 1 fillet per serving.