Roasted Mahi Mahi with Cucumber Salsa and Lemon Butter
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
Here's a weeknight dinner that feels restaurant quality but comes together in under 40 minutes. Mahi mahi is naturally lean and packed with omega 3 fatty acids, making it as good for you as it is delicious. The fresh cucumber salsa brings a bright, crisp contrast to the delicate fish, while the lemon butter sauce ties everything together beautifully. What I love most about this recipe is how simple it truly is, yet it looks impressive on the plate. You'll have dinner ready faster than you could order takeout, and your kitchen will smell absolutely amazing.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 1english cucumber(diced small)
- 1red onion(finely minced)
- 3 tablespoonsfresh cilantro(chopped)
- 2lime(juiced)
- 1jalapeño(seeded and minced)
- 4 tablespoonsunsalted butter(divided)
- 3garlic cloves(minced)
- 1lemon(zested and juiced)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 400°F. In a small bowl, combine the diced cucumber, red onion, cilantro, jalapeño, and half the lime juice. Season with a pinch of salt and set the cucumber salsa aside.
Tip: Prepare the salsa ahead to allow flavors to meld together.
- 2
Pat the mahi mahi fillets completely dry with paper towels, then arrange them on a parchment-lined baking sheet. Season both sides generously with sea salt and black pepper.
Tip: Dry fish ensures better browning and prevents sticking.
- 3
Drizzle the fillets with olive oil and top each with a sprig of fresh thyme. Roast in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork.
Tip: Don't overcook—mahi mahi dries out quickly, so check at 12 minutes.
- 4
While the fish roasts, melt 2 tablespoons of butter in a small skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Tip: Keep heat at medium to prevent the garlic from browning.
- 5
Whisk in the lemon juice and zest to the garlic butter, then remove from heat. Stir in the remaining 2 tablespoons of cold butter until smooth and creamy. Season with salt and pepper to taste.
Tip: The cold butter creates an emulsified sauce with a silky texture.
- 6
Transfer the roasted mahi mahi fillets to serving plates and drizzle with the warm lemon butter sauce.
- 7
Top each fillet with a generous spoonful of the cucumber salsa and finish with the remaining lime juice squeezed over the top.
Tip: The acidity of the lime brightens all the flavors on the plate.
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