Roasted Mahi Mahi with Plantain
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Mahi mahi is such a lean, delicate fish that takes beautifully to bold flavors, and when you pair it with caramelized plantains, you get this amazing contrast of savory and slightly sweet. The lime juice and cilantro give it a fresh, tropical feel that makes everyone at the table happy. Plus, mahi mahi is packed with lean protein and omega 3s, so you're getting something truly nourishing without any fuss.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, skin-on)
- 2plantains(yellow, peeled and cut into 1/2-inch thick rounds)
- 5 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3garlic cloves(minced)
- 3 tablespoonsfresh lime juice
- 59 mlfresh cilantro(roughly chopped)
- ½ teaspoonsmoked paprika
- ¼ teaspooncumin
- ¼ teaspoonred pepper flakes
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the mahi mahi fillets dry with paper towels and season both sides with salt, black pepper, smoked paprika, and cumin.
Tip: Drying the fish ensures crispy skin when roasted.
- 2
Toss the plantain rounds with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet and roast for 15 minutes.
Tip: Arrange plantains in a single layer so they caramelize rather than steam.
- 3
Remove the baking sheet from the oven and push the plantains to the sides, creating space in the center for the fish.
- 4
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the mahi mahi fillets skin-side down and sear for 3-4 minutes until the skin is golden and crispy.
Tip: Don't move the fish while searing to achieve maximum crispiness.
- 5
Carefully transfer the skillet to the oven and roast the fish for 8-10 minutes until it flakes easily with a fork and is opaque throughout.
- 6
While the fish finishes cooking, combine the minced garlic, remaining 1 tablespoon of olive oil, lime juice, butter, and red pepper flakes in a small saucepan over low heat, stirring gently for 2 minutes.
Tip: Keep the heat low to prevent the garlic from browning.
- 7
Remove the skillet from the oven and stir in the fresh cilantro to the lime-garlic sauce.
- 8
Divide the roasted plantains and mahi mahi among four plates. Drizzle each portion with the warm lime-cilantro sauce and serve immediately.
Tip: Serve with lime wedges on the side for extra brightness if desired.
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