Baked Citrus Mahi-Mahi
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Quick, Tangy and delicious: Baked Citrus Mahi-Mahi
Baking fish in foil packets is my favorite way to cook fish. It’s easy, quick and minimal cleanup. No matter what you include in those little fish packets, the end result will always be a tender flaky filet, seasoned and flavored perfectly. Not overpowering.
Related recipe: Lemon Butter Potatoes
I love adding a dollop of Land O Lakes® Butter with Olive Oil and Sea Salt right before closing the packet and placing it in the oven. The result is a citrusy-buttery fish that will pair well with any salad, starch or roasted vegetables. I opted for roasted potatoes to go with my mahi-mahi.
If mahi-mahi is not available, any thick white fish filet or salmon will work. Land O Lakes® Butter with Olive Oil & Sea Salt will take care of enveloping all the citrus and ginger flavors that go great with cilantro, a kick of dried red pepper flakes and red onion in the marinade.
For any time of the year, gatherings or a casual impromptu weekend lunch, this recipe can be cooked in the oven or on the grill with the same mouthwatering results.
For more recipe ideas, visit landolakes.com or follow along on Facebook, Instagram or Twitter.
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Baked Citrus Mahi-Mahi
Description
Baked in under 30 minutes. These tangy and delicious baked citrus mahi-mahi will be a favorite family meal any time of the year.
Ingredients
4 (6-oz) mahi-mahi filets
¼ cup lime juice
½ teaspoon vegetable bouillon
1 large garlic clove, finely chopped
2 teaspoons fresh ginger, finely chopped
¼ red onion, sliced in 8 rings, divided
½ teaspoon black pepper, divided
½ teaspoon dried red pepper flakes, divided
8 fresh cilantro sprigs, divided
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt , divided
Instructions
Place filets, lime juice, bouillon, garlic and ginger in a resealable plastic bag. Seal and press with fingers to distribute marinade. Refrigerate for 45 minutes.
Preheat oven to 450° F. Place each filet on an 8-inch square sheet of aluminum foil. Divide onion, black pepper, red pepper flakes, cilantro sprigs and butter on top of each filet. Fold foil toward the center, creating foil packets. Arrange on baking sheet with fold side up. Bake for 20 minutes.
To serve: place fish packet on serving plates fold side up. Carefully open and enjoy. Serve with roasted potatoes, rice or salad.
