Roasted Mahi Mahi with Cabbage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels restaurant quality without the fuss. Mahi mahi is such a lean, flaky fish that takes beautifully to roasting, and when paired with ginger infused cabbage, you get this wonderful balance of crispy and tender textures. Fresh ginger is fantastic for digestion and adds incredible warmth to the dish. The best part? It's incredibly budget friendly and uses simple pantry staples like soy sauce, lime, and honey to create a flavor profile that tastes way more complicated than it actually is. Your family will be seriously impressed.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 1green cabbage(sliced into thin wedges)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonslime juice(freshly squeezed)
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonhoney
- 1 teaspoonkosher salt(divided)
- ½ teaspoonblack pepper(divided)
- ¼ teaspoonred pepper flakes
- 2 tablespoonssesame seeds(for garnish)
- ¼ cupfresh cilantro(chopped, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
Tip: A hot oven ensures the mahi mahi develops a nice golden crust while staying tender inside.
- 2
Arrange the sliced cabbage wedges on one side of the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss gently to coat evenly.
Tip: Don't overcrowd the pan; spread the cabbage in a single layer for better caramelization.
- 3
Place the baking sheet in the preheated oven and roast the cabbage for 12-15 minutes, stirring halfway through, until the edges begin to brown and soften.
- 4
While the cabbage roasts, combine the minced garlic, ginger, lime juice, soy sauce, and honey in a small bowl to create the glaze. Stir until the honey dissolves completely.
Tip: Make the glaze while the cabbage cooks to stay on schedule.
- 5
Pat the mahi mahi fillets dry with paper towels and season both sides with the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and the red pepper flakes.
Tip: Drying the fish helps achieve a better sear and prevents sticking to the pan.
- 6
After the cabbage has roasted for 12-15 minutes, push it to the sides of the baking sheet and add the remaining 2 tablespoons of olive oil to the center area.
- 7
Place the seasoned mahi mahi fillets in the center of the baking sheet in the oil, then brush the top of each fillet generously with the prepared glaze.
Tip: The residual heat will help the glaze caramelize on the fish while it cooks through.
- 8
Return the baking sheet to the oven and roast for 12-15 minutes, until the mahi mahi is cooked through and flakes easily with a fork, and the cabbage is fully tender with caramelized edges.
Tip: Mahi mahi is lean fish and cooks quickly, so don't overcook or it will become dry.
- 9
Transfer the roasted mahi mahi and cabbage to serving plates, drizzle any remaining pan juices over the top, and garnish with sesame seeds and fresh cilantro before serving.
Tip: A squeeze of fresh lime juice at the table adds extra brightness and flavor.
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