Roasted Mahi Mahi with Cassava Root Wedges and Cilantro-Lime Glaze
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 tastes like you spent way more time than you actually did. Mahi mahi is such a lean, delicate fish that roasts beautifully while staying moist and flaky, and paired with crispy cassava root wedges, it feels both comforting and fresh. The cilantro lime glaze is where the magic happens, bringing brightness and depth to every bite. Cassava root is naturally gluten free and packed with resistant starch, which is great for digestion, making this dish as nourishing as it is delicious. It's the kind of meal that impresses without any fuss.
Ella x
Ingredients
- 4 piecesmahi mahi fillets(6 oz each, patted dry)
- ¾ kgcassava root(peeled and cut into ¼-inch wedges)
- 5 tablespoonsextra virgin olive oil
- 1¼ teaspoonssea salt
- ¾ teaspoonblack pepper
- 177 mlfresh cilantro(loosely packed, chopped)
- 4 tablespoonsfresh lime juice
- 3garlic cloves(minced)
- 1 tablespoonhoney
- ¼ teaspoonred pepper flakes
- 2limes(cut into wedges for serving)
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat your oven to 425°F. On a large baking sheet, toss the cassava wedges with 2 tablespoons of olive oil, ¾ teaspoon salt, ½ teaspoon black pepper, and smoked paprika until evenly coated.
Tip: Make sure cassava pieces are roughly uniform in size so they cook evenly.
- 2
Spread the cassava wedges in a single layer on the baking sheet and roast for 20-25 minutes, stirring halfway through, until golden brown and tender at the edges.
- 3
While cassava roasts, prepare the cilantro-lime glaze by whisking together 3 tablespoons of olive oil, minced garlic, fresh cilantro, lime juice, honey, red pepper flakes, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small bowl.
Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 4
Heat a large oven-safe skillet over medium-high heat. Season the mahi mahi fillets on both sides with remaining salt and pepper.
Tip: Patting the fish dry helps it develop a better crust when searing.
- 5
Once the skillet is hot, add the remaining tablespoon of olive oil and carefully place the mahi mahi fillets skin-side down. Sear for 3-4 minutes without moving them until the skin is crispy and golden.
Tip: Resist the urge to move the fish around—this helps create a beautiful golden crust.
- 6
Flip the fillets and drizzle 2 tablespoons of the cilantro-lime glaze over the top of each piece. Transfer the skillet to the oven and bake for 8-10 minutes until the fish is opaque and flakes easily with a fork.
- 7
Remove the mahi mahi from the oven and let rest for 2 minutes. Check that the cassava wedges are done; if needed, return them to the oven while the fish rests.
Tip: The fish continues to cook slightly from carryover heat during resting.
- 8
Plate the roasted cassava wedges, top with a mahi mahi fillet, and drizzle with remaining cilantro-lime glaze. Serve immediately with lime wedges on the side.
Tip: For added freshness, sprinkle with additional cilantro leaves before serving.
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