Chili mahi-mahi is a buttery, gently spiced fish dinner that cooks almost entirely in the steamer basket. The fillets get a quick sear in melted butter before chopped green chilies spoon over the top and steam to flaky perfection. Twenty minutes start to finish, and the plate tastes like sunshine.
Chili Mahi-Mahi
(Total Time: 20 MIN| Serves: 4)
Ingredients:
1/3 cup (720 ml) chopped Green Chilies
4 Mahi Mahi Fillets
2 tbsp. (30 ml) Butter, melted
¼ tsp Salt
¼ tsp Pepper
1 ½ cups Water
Directions:
- Melt the butter in your Instant Pot on SAUTE.
- Sprinkle the fish with salt and pepper and cook for a minute per side.
- Transfer to a steaming basket.
- Pour the water into the IP.
- Top the fish with chopped chilies and lower the basket.
- Close the lid and cook for 5 minutes on HIGH.
- Do a quick pressure release.
- Serve and enjoy!
Per Serving (Calories 325| Total Fats 22g | Net Carbs 3g | Protein 20g |Fiber: 0.4g)
Pro Tips
- Sear the fillets briefly before steaming — that butter-browned edge is what keeps the mild mahi-mahi from tasting bland next to the chilies.
- Green chilies are milder than red, so add the full third of a cup; they steam into a soft, fragrant topping rather than a fiery one.
- Five minutes on high with a quick release is precise — mahi-mahi is lean and turns dry the moment it passes perfect.
- Pat the fillets completely dry before seasoning; surface moisture means steam instead of sear in the butter.
Frequently Asked Questions
Can I use frozen mahi-mahi fillets?
Yes, but thaw them fully and pat dry first. Cooked from frozen, the fillets water down the butter and never brown properly.
What can I use instead of green chilies?
Canned green chilies work, or fresh jalapeno for more heat — deseed it first if you want the flavour without the fire.
What should I serve with it?
Cauliflower rice or steamed asparagus catches the chili butter beautifully and keeps the meal light and grain-free.
Can I make it with another white fish?
Cod, halibut, or tilapia all work — just match the fillet thickness and keep the five-minute steam time.
Recipe Card
Ingredients
Method
- Melt the butter in your Instant Pot on SAUTE.
- Sprinkle the fish with salt and pepper and cook for a minute per side.
- Transfer to a steaming basket.
- Pour the water into the IP.
- Top the fish with chopped chilies and lower the basket.
- Close the lid and cook for 5 minutes on HIGH.
- Do a quick pressure release.
- Serve and enjoy! Per Serving (Calories 325| Total Fats 22g | Net Carbs 3g | Protein 20g |Fiber: 0.4g)
