Roasted Mahi Mahi with Corn and Charred Tomato Salsa

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.