Recipes > Dairy Free, Dinner, Entrees, Gluten Free, Grain Free, High Protein, Paleo, Sugar Free

Baked Chili-Lime Mahi-Mahi

Mango-avocado salsa makes everything better.

Okay, maybe not everything, but it is a fast, simple way to add tons of nutrients and flavor to many different dishes.

In fact, that’s why we like salsas, in general. Throw any variety on a piece of chicken or fish (not to mention on tacos, quesadillas, etc.) and you’ve got a delicious meal.

Like this one, that is a tangy, fresh way to enjoy mahi-mahi.

 

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25 minutes

1 Serving

Ingredients

4 ounces skinless mahi-mahi fillet, about ¼" thick

1/4 teaspoon chili powder

Juice of 1/2 lime plus 2 teaspoons freshly squeezed lime juice

1/4 cup chopped mango

2 tablespoons cubed avocado

1 tablespoon minced red onion

1 tablespoon diced red bell pepper

1 teaspoon finely chopped cilantro

1 teaspoon finely chopped jalapeño chile pepper (optional)

to taste sea salt

 

Directions

Baked Chili-Lime Mahi-Mahi
  1. Preheat the oven to 350 F. Coat a glass baking dish with cooking spray.
  2. Rub the fish on all sides with the chili powder. Place in the prepared baking dish, sprinkle with lime juice, and season with salt and freshly ground black pepper. Cover with plastic wrap and refrigerate 15 minutes.
  3. Combine the mango, avocado, onion, bell pepper, cilantro, and jalapeño pepper (if using) in a small bowl. Add the 2 teaspoons lime juice and toss well to coat. Let stand.
  4. Remove the plastic wrap from the baking dish and bake the fish 15 to 20 minutes, or until the fish is opaque and cooked through.
  5. Serve topped with salsa.

WHY WE LOVE THIS RECIPE

Mahi-mahi is a delicious, meaty fish and generally gets high marks for sustainability if you buy wild caught Atlantic. The salsa comes with the sweetness of mango, healthy fats from avocado, and  and a nutritious jalapeno kick.

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