Roasted Mahi Mahi with Sweet Potato and Citrus Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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.