This easy recipe for pan seared mahi mahi with lime marinade is perfect for a warm weather dinner, when you want something quick, easy and delicious (in other words, you don’t want to heat up your kitchen). This is also wonderful on the grill and cooks in only 8-10 minutes.
Cilantro Pesto,
Salsa Verde or Romesco Sauce are all great toppings for this simple dish.
Cook Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 4 6-ounce mahi-mahi fillets
- 2 tablespoons fresh lime juice
- 2 garlic cloves, chopped very fine
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- Generous splash of dry white wine (optional)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive or grapeseed oil
- 1 bunch of watercress, large stems removed
- 2 plum tomatoes, thinly sliced
- 12 green Spanish or Cerignola olives
- Cilantro Pesto, Salsa Verde or Romesco Sauce
- 1 lime, cut into wedges
Preparation:
Place fish in a rectangular baking dish. Whisk together the lime juice, garlic, oregano, cumin, olive oil and wine in a small bowl. Pour the marinade mixture over the fish; turn to coat. Cover and marinate for 30 minutes.
Remove the fillets from the marinade and sprinkle the fish with salt and pepper.
Heat the olive oil in a medium skillet over medium-high heat. Add the fish. Brown until the fillets are just opaque in the center, about 4-5 minutes on each side. Take care not to overcook the fish, as it will become dry.
While the fish is cooking, prepare the plates: divide the watercress amongst 4 plates. Arrange the tomato slices and olives as well as a lime wedge on each dish. Place a fillet on top of the watercress and garnish with Cilantro Pesto, Salsa Verde or Romesco, as desired.
Serves 4
Serving suggestions:
Zesty Guacamole or Salsa Cruda and tortilla chips
Roasted Asparagus
Steamed Corn on the Cob, Mexican Style Grilled Corn, or Spicy Corn Salad
Copyright 2012 by Jen Hoy
Remove the fillets from the marinade and sprinkle the fish with salt and pepper.
Heat the olive oil in a medium skillet over medium-high heat. Add the fish. Brown until the fillets are just opaque in the center, about 4-5 minutes on each side. Take care not to overcook the fish, as it will become dry.
While the fish is cooking, prepare the plates: divide the watercress amongst 4 plates. Arrange the tomato slices and olives as well as a lime wedge on each dish. Place a fillet on top of the watercress and garnish with Cilantro Pesto, Salsa Verde or Romesco, as desired.
Serves 4
Serving suggestions:
Zesty Guacamole or Salsa Cruda and tortilla chips
Roasted Asparagus
Steamed Corn on the Cob, Mexican Style Grilled Corn, or Spicy Corn Salad
Copyright 2012 by Jen Hoy
