20 minutes
A simple yet sophisticated dish featuring roasted mahi mahi fillets with a zesty lemon-lime flavor, complemented by a tangy citrus vinaigrette.
each
Olive Oil, for brushing
to taste
Mahi Mahi Fillets
0 oz
Lemon Zest, grated
teaspoons
Lime Zest, grated
teaspoons
to taste
to taste
teaspoons
0.25 fluid ounces
Shallots, minced
each
1. Prepare Lemon Juice
Begin by cutting your lemon in half. Set one half aside, and from the other half, squeeze out 2 tablespoons of fresh lemon juice.
2. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 400°F (200°C). Prepare a small rimmed baking sheet by brushing it with a bit of olive oil.
3. Prepare Mahi Mahi Fillets
Place the mahi mahi fillets on the oiled baking sheet and brush them lightly with olive oil. Sprinkle the grated lemon and lime zest evenly over the fillets. Season the fish with coarse kosher salt and freshly ground pepper. Drizzle the 2 tablespoons of lemon juice over the fillets.
4. Roast Mahi Mahi Fillets
Roast the mahi mahi fillets in the preheated oven for about 10 minutes, or until the fish is just opaque in the center.
5. Prepare Citrus Vinaigrette
In a small glass measuring cup or bowl, whisk together the Dijon mustard and the remaining fresh lemon juice. Gradually whisk in the extra-virgin olive oil until the mixture is well combined and emulsified. Stir in the minced shallot and season the vinaigrette with salt and freshly ground pepper to taste.
6. Serve Mahi Mahi Fillets
Once the fish is done roasting, transfer the fillets to serving plates. Spoon the citrus vinaigrette generously over the top of each fillet.
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Use orange juice and zest, add grated fresh ginger to the marinade, and switch cilantro to mint. Grill the halibut for a charred, smoky flavor.
Swap the lemon and lime for grapefruit, use basil instead of cilantro, and incorporate a touch of honey in the vinaigrette. Roast the salmon fillets, and serve with the sweet and tangy vinaigrette.
Seek out exotic citrus varieties like yuzu, sudachi, or calamansi for the vinaigrette to give the dish a unique twist. These fruits can offer intriguing flavor profiles that range from floral to tart and can make the dish stand out.
Use lemon juice and zest, replace cilantro with dill, and add a hint of garlic to the marinade. Bake the chicken breasts and finish with the refreshing lemon-dill vinaigrette.
Use the freshest sashimi-grade Mahi Mahi for the best texture and flavor after cooking.
Create a well-balanced citrus vinaigrette with a mix of citrus juices and zest, and emulsify with high-quality olive oil.
Use a meat thermometer to check for doneness and aim for an internal temperature of about 137°F (58°C).
Marinate the Mahi Mahi in some of the citrus vinaigrette for at least 30 minutes before roasting but avoid over-marinating.
Dry the fish with paper towels before roasting to achieve a better sear.
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