This easy recipe for pan-seared mahi-mahi with a lime marinade makes a perfect warm-weather dinner. When you want something quick, easy, and delicious—in other words, you don’t want to sweat in a hot kitchen—this dish works just as well on the grill.
Mahi-mahi is a species of dolphin fish, though it should not be confused with the delightful mammal dolphin that dances on the water on its tail, chattering away. In fact, this is a fish that was always called dolphin until the Hawaiians decided they had to differentiate between the two species. At that point, they renamed the edible fish (non-mammal) version mahi-mahi.
These fish are native to tropical and subtropical waters. They're at their best in May, although they're available—and very good—from mid-spring through late summer.
Ingredients
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4 (6-ounce) fillets mahi-mahi
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2 tablespoons freshly squeezed lime juice
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2 cloves garlic, very finely chopped
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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2 tablespoons extra-virgin olive oil
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1 splash dry white wine
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1/2 teaspoon sea salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon olive oil, or grapeseed oil
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1 large bunch watercress, stems removed
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2 plum tomatoes, thinly sliced
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12 Spanish or Cerignola green olives
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1 lime, cut into wedges
Steps to Make It
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Gather the ingredients.
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Place the fish fillets into a rectangular baking dish.
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In a small bowl, whisk together the lime juice, garlic, oregano, cumin, olive oil, and wine.
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Pour the marinade mixture over the fish, turning to coat. Cover and marinate for 30 minutes.
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Remove the fillets from the marinade and sprinkle the fish with salt and pepper.
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In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the fish and brown the fillets until they're just opaque in the center (about 4 to 5 minutes per side).
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Divide the watercress among 4 plates. Arrange the tomato slices, the olives, and a lime wedge on each plate. Place a fillet on top of the watercress and serve.
Tips
- If it's too hot to fuss in the kitchen, cook the fillets on an outdoor grill over medium-high heat. Place them rounded side down and grill for about 5 minutes or until you can lift a fillet without it sticking to the grill. Gently turn the fillets over and cook for an additional 5 minutes on the other side.
- Whether you prepare the mahi-mahi on the stove or on a grill, take care not to overcook it. This is a somewhat fatty fish, but it will still become dry if overcooked.
- Pesto, salsa verde, or Romesco sauce are all great toppings for this simple dish. Spoon any of them over the fillets after you've arranged them on plates.
- This fish is great when served with a zesty guacamole or salsa cruda and tortilla chips. You can also try it with roasted asparagus, steamed corn on the cob, Mexican-style grilled corn, or a spicy corn salad.
Nutrition Facts (per serving) | |
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319 | Calories |
13g | Fat |
9g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 319 |
% Daily Value* | |
Total Fat 13g | 17% |
Saturated Fat 2g | 10% |
Cholesterol 149mg | 50% |
Sodium 595mg | 26% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 42g | |
Vitamin C 74mg | 369% |
Calcium 223mg | 17% |
Iron 4mg | 21% |
Potassium 1444mg | 31% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |