Garlic Lime Mahi-Mahi

We had some beautiful spring, almost summer-like, weather a couple of weeks ago. It inspired me to make a light and refreshing meal. We happened to have Mahi-Mahi filets and a lime in the refrigerator, and I realized they would be a perfect pairing.

Fish and citrus are generally a great combination, and this recipe did not disappoint. Poaching allowed me to gently cook the fish without needing to watch it carefully. The result was a perfectly cooked, bright and delicious meal that I served with a side of mixed greens. As the weather continues to warm up, we hope you’ll enjoy this recipe as much as we did. I think it will become a regular on our weekly meals as we move into summer!

Ingredients
1/4 C avocado oil
Zest of one lime
Juice of one lime
3 cloves garlic, minced
1/8 tsp fine grain sea salt
1/8 tsp ground black pepper
4 filets (1 – 1 1/4 lb) of Mahi-Mahi

Method

Mix everything except the filets in a small bowl to create marinade. Pour over filets in a large, shallow dish or large ziplock bag. Marinate for 30 minutes.

Pour marinade into a sauté pan (with a cover). Warm the liquid over medium heat. Carefully place the filets into the pan, cover and cooked for 4 minutes.

Remove from heat, and rest covered for 5 minutes.

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Garlic Lime Mahi-Mahi

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients
1/4 C avocado oil
Zest of one lime
Juice of one lime
3 cloves garlic, minced
1/8 tsp fine grain sea salt
1/8 tsp ground black pepper
4 filets (1 – 1 1/4 lb) of Mahi-Mahi

Method

  1. Mix everything except the filets in a small bowl to create marinade. Pour over filets in a large, shallow dish or large ziplock bag. Marinate for 30 minutes.
  2. Pour marinade into a sauté pan (with a cover). Warm the liquid over medium heat. Carefully place the filets into the pan, cover and cooked for 4 minutes.
  3. Remove from heat, and rest covered for 5 minutes.

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