Mahi Mahi with Mango Pico
From the sun-soaked coast of Baja Mexico, this dish channels the region’s soulful simplicity. Mahi mahi, tender and lightly seared, is paired with caramelized carrots, a bright mango pico de gallo, and a wholesome cauliflower puree that’s seasoned with garlic for added flavor.
Nutritional facts
Protein
36g
Carbs
33g
Calories
510kcal
Fat
28g
Ingredients
Mahi Mahi, Carrots, Cauliflower, Whole Milk, Extra Virgin Olive Oil, Plum Tomato, Lemon, Mango, Onion, Honey, Butter, Garlic, Italian Parsley, Canola and Olive Oil Blend, Lime Juice, Dill, Cilantro, Kosher Salt, Mint, Tarragon, Kosher Salt, Lemon Zest, Serrano Peppers, Black Pepper, Cayenne Powder
Contains fish (Fish), milk.
Reviews
3.8
Based on 92 reviews
Frank · 03/14/26
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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