Roasted Mahi Mahi with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes restaurant quality. Mahi mahi is such a wonderful fish, delicate and mild, and when you roast it alongside earthy beetroots, something magical happens. The beetroots are packed with natural nitrates that support heart health, and they add this beautiful color and subtle sweetness to the plate. What I love most is how simple the technique really is, just some olive oil, fresh thyme, and a bright lemon pan sauce that makes everything sing. It's elegant enough for guests but honest enough for a Tuesday night.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, skin on)
- ½ kgfresh beetroots(peeled and cut into wedges)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspooncracked black pepper
- 3 sprigsfresh thyme
- 1lemon(zest and juice)
- 3 tablespoonsunsalted butter(cold, cubed)
- 1shallots(minced)
- 59 mldry white wine
- 59 mlvegetable stock
- 118 mlmicrogreens
- ¼ teaspoonsea salt flakes(for finishing)
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss beetroot wedges with 2 tablespoons olive oil, kosher salt, pepper, and thyme sprigs. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender, stirring halfway through.
Tip: Cut beetroots into uniform sizes to ensure even cooking.
- 2
While beetroots roast, pat mahi mahi fillets dry with paper towels and season generously on both sides with kosher salt and pepper.
Tip: Dry fish ensures better browning and crisper skin.
- 3
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place mahi mahi skin-side down and sear for 4-5 minutes until skin is golden and crispy.
Tip: Avoid moving the fish once it hits the pan to develop a proper crust.
- 4
Flip fillets carefully and cook for another 3-4 minutes until cooked through. Transfer to a warm plate and tent loosely with foil.
Tip: Mahi mahi is lean; avoid overcooking or it will become dry.
- 5
In the same skillet, reduce heat to medium and add minced shallots, sautéing for 1 minute until fragrant. Deglaze with white wine, scraping up browned bits from the pan.
Tip: Deglazing captures all the flavorful fond stuck to the pan.
- 6
Add vegetable stock and lemon juice, simmering until liquid reduces to about 2 tablespoons, roughly 3 minutes. Remove from heat.
Tip: Reducing the sauce concentrates flavors for a silky, rich finish.
- 7
Whisk in cold butter cubes one at a time, incorporating each piece before adding the next, until sauce is glossy and emulsified. Stir in lemon zest and season with sea salt flakes and pepper.
Tip: Keep the pan off direct heat while mounting butter to prevent the sauce from breaking.
- 8
Plate roasted beetroots in the center of each serving dish. Top with a mahi mahi fillet, drizzle beurre blanc around the plate, and garnish with fresh microgreens and sea salt flakes.
Tip: Serve immediately while the fish and sauce are warm for optimal flavor and texture.
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