Roasted Mahi Mahi with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Mahi mahi is such a forgiving fish to cook, and when you top it with fresh avocado, creamy and packed with heart healthy fats, you've got a meal that feels totally restaurant worthy. The asparagus roasts right alongside the fish, and that bright lime cilantro salsa keeps everything vibrant and delicious. Trust me, this one will become a regular rotation in your kitchen.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, skin removed)
- 2avocados(ripe but firm, diced)
- 237 mlcherry tomatoes(halved)
- 59 mlred onion(finely diced)
- 59 mlfresh cilantro(chopped)
- 2limes(juiced and zested)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 clovesgarlic(minced)
- 1 poundasparagus(trimmed)
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss asparagus on a sheet pan with 1 tablespoon olive oil, salt, pepper, and paprika. Roast for 15-18 minutes until tender and lightly charred.
Tip: Start the asparagus first so it finishes around the same time as the fish.
- 2
Pat the mahi mahi fillets dry with paper towels. Season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and a crisper exterior when seared.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place fillets skin-side up and sear for 4-5 minutes until the bottom is golden brown.
Tip: Don't move the fish around while cooking—let it develop a nice crust undisturbed.
- 4
Gently flip the fillets and cook for another 3-4 minutes until cooked through. Transfer the skillet to the oven for the final 2-3 minutes if needed.
Tip: The fish is done when it flakes easily with a fork and is opaque throughout.
- 5
While the fish cooks, combine diced avocados, tomatoes, red onion, cilantro, minced garlic, and lime juice in a bowl. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Gently toss to combine.
Tip: Make the avocado salsa just before serving to prevent browning.
- 6
Remove the mahi mahi from heat and let rest for 2 minutes. Transfer each fillet to a serving plate and top generously with the avocado mixture.
Tip: Resting the fish keeps it moist and allows carryover cooking to finish gently.
- 7
Arrange roasted asparagus on the side of each plate. Drizzle any remaining lime juice and garnish with extra cilantro and lime zest.
Tip: The bright citrus and herb garnish brings all the flavors together beautifully.
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