Roasted Mahi Mahi with Corn and Charred Tomato Salsa
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes like you've been cooking all day. The mahi mahi is beautifully flaked and delicate, paired with a vibrant charred tomato salsa that's bursting with fresh flavor. Mahi mahi is packed with lean protein and omega 3 fatty acids, making it incredibly good for you without any of the guilt. The best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor. Fresh corn and lime brighten up each bite, and if you like a little heat, that jalapeño kicks things up just right. Trust me, your family will ask for this one again and again.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 473 mlfresh corn kernels(from about 3 ears of corn)
- 3roma tomatoes(diced)
- ½ mediumred onion(finely diced)
- 59 mlfresh cilantro(chopped)
- 2lime(juiced)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 1jalapeño(seeded and minced)
Detail level
Instructions
- 1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Tip: Parchment paper prevents sticking and makes cleanup easier.
- 2
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, sea salt, black pepper, and smoked paprika to create a seasoning paste.
Tip: Make this mixture while the oven preheats to save time.
- 3
Arrange the mahi mahi fillets on the prepared baking sheet and rub the seasoning paste evenly over both sides of each fillet.
Tip: Leave a small margin around the edges to prevent seasoning from burning.
- 4
Roast the fish for 12-15 minutes until it flakes easily with a fork and reaches an internal temperature of 145°F.
Tip: Don't overcook the fish as it will become dry; start checking at 12 minutes.
- 5
While the fish roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat and add the corn kernels.
Tip: Let the corn develop a light char for deeper, sweeter flavor.
- 6
Cook the corn for 4-5 minutes, stirring occasionally, until some kernels turn golden and slightly caramelized, then transfer to a bowl.
Tip: The slight browning adds caramelized sweetness to the salsa.
- 7
In a separate bowl, combine the charred corn, diced tomatoes, red onion, jalapeño, cilantro, and juice from both limes with a pinch of salt.
Tip: Prepare this salsa while the fish finishes cooking so it melds together.
- 8
Remove the roasted mahi mahi from the oven and top each fillet generously with the warm corn and tomato salsa, serving immediately.
Tip: Serving the salsa warm helps the flavors meld with the hot fish.
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