Roasted Mahi Mahi with Caramelized Carrots and Citrus Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it feels fancy but comes together in under an hour. Mahi mahi is a wonderfully lean protein that's packed with omega 3 fatty acids, making it as good for your heart as it is delicious. The magic happens when you roast everything together on one sheet pan, letting the carrots caramelize while the citrus glaze creates this beautiful glossy coating on the fish. Fresh ginger and bright citrus flavors make each bite feel restaurant quality, yet the whole thing is surprisingly simple to pull together. Whether you're cooking for family or impressing guests, this dish delivers serious flavor without any fuss.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- ¾ kgcarrots(cut into 2-inch batons)
- 4 tablespoonsextra virgin olive oil
- 118 mlfresh orange juice
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonshoney
- 1 tablespoondijon mustard
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
- 1 teaspoonorange zest
Detail level
Instructions
- 1
Preheat your oven to 425°F. Arrange carrot batons on a large sheet pan, drizzle with 2 tablespoons of olive oil, season with half the salt and pepper, then roast for 12 minutes until they begin to caramelize.
Tip: Cut carrots to similar sizes so they roast evenly.
- 2
While carrots roast, whisk together orange juice, minced ginger, garlic, honey, Dijon mustard, and lemon juice in a small bowl to create the glaze.
Tip: Prepare the glaze while the oven preheats to save time.
- 3
Remove the pan from the oven and create four spaces among the carrots for the mahi mahi fillets. Brush fillets with remaining 2 tablespoons of olive oil and season both sides with remaining salt and pepper.
Tip: Pat the fish completely dry before seasoning for better browning.
- 4
Place the seasoned mahi mahi fillets on the carrot bed and pour the citrus-ginger glaze evenly over the fish and vegetables. Top each fillet with a fresh thyme sprig.
Tip: The glaze will caramelize as it roasts, creating a beautiful golden coating.
- 5
Return the pan to the oven and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the carrots are fully tender and caramelized.
Tip: Mahi mahi cooks quickly, so don't overcook or it will become dry.
- 6
Remove from the oven and garnish with fresh orange zest just before serving. Plate the fish with carrots and spoon any pan juices over the top.
Tip: The orange zest adds brightness and a fresh pop of flavor at the end.
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