7 Best Mahi Mahi Substitutes

Mahi Mahi is a delicious fish with a mild flavor and firm, flaky texture that makes it perfect for grilling, baking, or pan-searing. But what if you can’t find it at the store, or you want to try something new?

Don’t worry! There are plenty of other fish that can be used instead, depending on whether you want a similar light texture or something a bit meatier.

This guide will help you pick the right mahi mahi substitute so every dish stays tasty and satisfying. I’ll also give you tips for swapping them in your favorite recipes.

Related: Fish Substitution Chart

Mahi Mahi Substitutes for a Similar Texture & Flavor

If you’re looking for a fish that cooks and tastes much like mahi mahi, you have several excellent options. Here are some top picks:

1. Halibut

Halibut is a versatile white fish that’s slightly sweet and firm, yet tender enough to flake easily when cooked. With its mild flavor, halibut works perfectly in place of mahi mahi for grilling or pan-searing.

For example, last summer I swapped halibut for mahi mahi in a simple lemon-garlic grill recipe, and the fish came out perfectly flaky with just the right amount of flavor. Halibut stands up well to marinades and sauces, so you can cook it with bold flavors without losing its taste.

2. Cod

Cod has a delicate, flaky texture that suits recipes calling for mahi mahi. Its subtle flavor blends nicely with seasonings, so it’s a great option for baking or lightly frying.

Note that cod is slightly softer than halibut, so it’s perfect for dishes where you want the fish to soak up sauces or mix seamlessly with vegetables. Think of a creamy tomato-basil cod pasta or a baked cod casserole with potatoes and green beans — cod absorbs the flavors beautifully without falling apart.

3. Snapper

Snapper offers a mild, slightly sweet taste with a firm yet tender flesh that matches mahi mahi in many preparations. It holds up well to grilling or roasting and can add a bit more depth of flavor compared to cod or halibut. A simple lemon-and-herb seasoning can really bring out its natural nutty undertones.

4. Grouper

Grouper has a meaty, flaky texture that pairs well with the lightness of mahi mahi in recipes that need a fish that holds its shape. Its mild taste is ideal for kabobs, sandwiches, or pan-seared fillets because it won’t fall apart easily.

Compared to mahi mahi, grouper is slightly denser, giving your dish a satisfying bite without losing the delicate, mild flavor.

Mahi Mahi Substitutes for a Denser, Meatier Texture

If you’re looking for a heartier fish that holds up well on the grill or in recipes that need a firmer bite, these denser options are great alternatives to mahi mahi. They have a meatier texture:

5. Swordfish

Swordfish is a firm, meaty fish with a slightly sweet flavor, making it perfect for grilling or searing. Its dense texture means it won’t flake apart easily, so it’s ideal for kabobs, steaks, or pan-seared fillets.

For example, a garlic-herb swordfish steak grilled with a squeeze of lemon can be a satisfying substitute for mahi mahi in recipes that call for a robust, hearty fish.

6. Tuna

Tuna has a firm, steak-like texture and has a flavor that is stronger than mahi mahi, but this makes it a great match for bold marinades and spices. Try using tuna in teriyaki or blackened fish recipes where a meaty bite is desired.

Tuna is also delicious seared rare in the center, giving a different texture experience while still serving as a substitute for mahi mahi in many dishes.

7. Tilapia

Tilapia is a mild, slightly sweet fish with a firmer texture than cod but less dense than swordfish or tuna. One simple way to enjoy it as a mahi mahi substitute is in a lemon-herb pan-seared fish.

Its neutral flavor pairs nicely with herbs, citrus, and spices, allowing it to take on whatever seasonings you enjoy most. Whether you’re pan-searing, baking, or adding it to a fresh salad, tilapia offers a versatile and budget-friendly option that still delivers a flaky, flavorful bite.

Related: Tilapia Substitutes

Tips for Substituting

When swapping mahi mahi for another fish, a few simple considerations can help your dish turn out just right. One of the most important is the thickness of the fillet.

Different fish fillets can be thicker or thinner than mahi mahi, which affects cooking time. For example, a thick swordfish steak may need a few extra minutes on the grill, while a thin tilapia fillet can cook much faster and dry out if you’re not careful.

Another key factor is the flavor. Mahi mahi has a mild, slightly sweet taste, so choosing a substitute with a similar flavor will keep your recipe balanced. Halibut, cod, snapper, and grouper are excellent choices if you want something mild, while tuna or swordfish add a stronger, meatier flavor.

When using a bolder fish, pairing it with complementary seasonings — like fresh herbs, garlic, or a squeeze of citrus —  can help enhance the overall taste and keep the dish harmonious.

It’s also important to match the cooking method to the type of fish you choose. Firmer, denser fish like swordfish and tuna hold up beautifully on the grill or when seared because they stay intact under high heat. Flakier fish, such as cod or tilapia, do better with gentler methods like baking, steaming, or light pan-frying.

Finally, remember that small adjustments can make a big difference. Shortening cooking time for thinner fillets, lightly marinating stronger-tasting fish, or adding a splash of lemon or butter can help your substitute shine just as mahi mahi would!

Summary

Mahi mahi is a delicious choice, but it’s great to know there are plenty of other fish that can step in when needed.

For those who want the perfect balance of flavor and sustainability, our Alaskan Halibut and Alaskan Black Cod are a fantastic choice. Both are wild-caught, sushi-grade, and fully sustainable, giving you tender, flaky textures and rich flavors that work beautifully in place of mahi mahi — or as standout ingredients on their own.