Roasted Mahi Mahi with Okra

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Arrange okra on a large baking sheet, drizzle with 2 tablespoons of olive oil, and toss with half the minced garlic, salt, and pepper. Spread in a single layer and roast for 12-15 minutes until lightly charred and tender.

   Tip: Cut okra lengthwise to increase the surface area for crispier edges.

2. 2

   While the okra roasts, season the mahi mahi fillets on both sides with paprika, thyme, remaining salt, and pepper.

   Tip: Patting the fish dry ensures better browning and prevents sticking.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the mahi mahi fillets in the pan without moving them for 3-4 minutes until golden.

   Tip: Avoid flipping too early; a golden crust indicates the fish is ready to turn.

4. 4

   Gently flip each fillet and cook for another 3-4 minutes until the fish is opaque throughout and flakes easily with a fork.

   Tip: Mahi mahi cooks quickly, so watch carefully to avoid overcooking.

5. 5

   In the last minute of cooking the fish, scatter the remaining garlic and red onion slices around the fillets, then deglaze the pan with vegetable broth, stirring gently.

   Tip: The broth captures all the flavorful browned bits from the pan.

6. 6

   Remove the okra from the oven and transfer to a serving platter. Place the mahi mahi fillets on top, then spoon the pan sauce and garlic-onion mixture over everything.

7. 7

   Finish the dish with fresh lemon zest and a squeeze of lemon juice over each fillet and the okra. Serve immediately while hot.

   Tip: The acidity of lemon brightens all the flavors and complements the mild fish perfectly.