Roasted Mahi Mahi with Cucumber Salsa and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 6

   Transfer the roasted mahi mahi fillets to serving plates and drizzle with the warm lemon butter sauce.

7. 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.