Roasted Mahi Mahi with Sweet Potato and Citrus Glaze
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and feels fancy without any fuss. Mahi mahi is such a mild, flaky fish that takes beautifully to the bright citrus glaze, and the roasted sweet potatoes underneath soak up all those amazing flavors. Sweet potatoes are packed with beta carotene, which supports eye health, so you're getting nutrition along with pure deliciousness. The combination of fresh orange, lime, and ginger creates this vibrant, refreshing sauce that makes the whole meal feel like a special occasion. It's simple enough for a busy Tuesday but impressive enough to serve guests.
Ella x
Ingredients
- 113 gmahi mahi fillets(about 6 oz each)
- 2 largesweet potatoes(cut into 1-inch wedges)
- 3 tbspolive oil
- 237 mlfresh orange juice
- 2 tbspfresh lime juice
- 1 tbspfresh ginger(minced)
- 2garlic cloves(minced)
- 1 tbsphoney
- 1 tspsea salt
- 1 tspblack pepper
- 2 sprigsfresh thyme
- 1 tspred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the sweet potato wedges with 1.5 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper on a large baking sheet. Spread them in a single layer and roast for 15 minutes until they begin to soften and brown at the edges.
Tip: Cut the wedges to uniform size so they cook evenly.
- 2
While the sweet potatoes are roasting, prepare the citrus glaze by whisking together the orange juice, lime juice, minced ginger, minced garlic, honey, and red pepper flakes in a small bowl.
Tip: Freshly squeezed juices will give you the brightest flavor.
- 3
Pat the mahi mahi fillets dry with paper towels and place them on a separate baking sheet lined with parchment paper. Drizzle with remaining 1.5 tablespoons of olive oil.
Tip: Drying the fish helps it cook evenly and develop better texture.
- 4
Season the mahi mahi fillets with remaining salt, black pepper, and top each with a sprig of fresh thyme. Pour half of the citrus glaze over the fillets.
Tip: Don't skip the thyme—it adds wonderful aromatic flavor to the delicate fish.
- 5
After the sweet potatoes have roasted for 15 minutes, place the baking sheet with mahi mahi into the oven alongside them. Roast for 12-14 minutes until the fish is opaque and flakes easily with a fork.
Tip: Mahi mahi is lean, so avoid overcooking or it will become dry. Start checking at 12 minutes.
- 6
Remove both baking sheets from the oven. Transfer the sweet potatoes to serving plates and arrange a mahi mahi fillet on top of each portion.
Tip: Handle the fish gently to keep the fillets intact.
- 7
Pour the reserved citrus glaze over the plated fish and sweet potatoes. Garnish with any remaining thyme sprigs and serve immediately while hot.
Tip: The glaze will continue to coat the fish and add brightness to every bite.
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