Mango Ginger Mahi Mahi

Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita® dietitian Usha from Missouri.

Portions: 6

Serving size: 1 fish fillet


    • 1/2 cup sweet Mango Chutney
    • 2 tablespoons reduced-sodium soy sauce
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon fresh ginger root
    • 1  garlic clove
    • 1 teaspoon white pepper
    • 2 tablespoons olive oil
    • 1-1/2 pounds mahi mahi fillets
    • 2 tablespoons canola oil


    1. Mince ginger root and garlic.
    2. Mix together first seven ingredients to make marinade.
    3. Wash fish fillets and pat dry on paper towel.
    4. In a shallow glass pan place fish fillets with skin side down. Pour the marinade over fish, covering all around the fillets. Refrigerate for 20 minutes.
    5. In a large skillet heat the canola oil and place marinated fish fillets skin side down. Cook over medium heat for 4-6 minutes on each side, turning only once.
    6. Transfer fish to a serving plate.
    7. In a small saucepan cook the left over marinade to a glaze consistency. Pour over the cooked fish before serving.

Nutrients per serving

  • Calories  221
  • Protein  21 g
  • Carbohydrates  9 g
  • Fat  10 g
  • Cholesterol  80 mg
  • Sodium  298 mg
  • Potassium  547 mg
  • Phosphorus  175 mg
  • Calcium  27 mg
  • Fiber  0.6 g

Renal and renal diabetic food choices

  • 3 meat
  • 1/2 fruit, medium potassium

Carbohydrate choices


Helpful hints

    • Purchase six mahi mahi fillets, 4 ounces each.
    • Try the low sodium Mango Chutney recipe or use commercially prepared chutney. Mango Chutney is located in preserves & jams section of the grocery store. Check labels for sodium content – some brands are high in sodium.
    • Adjust fish portion for a lower or higher protein diet.

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