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Cumin-Infused Mahi Mahi with Velvety Roasted Pepper Sauce

Experience a burst of flavors with this easy-to-follow recipe that presents the succulent Mahi Mahi fillets cooked just right, served with an aroma-rich, velvety roasted pepper sauce, all set on a bed of cozy jasmine rice.
5
35 min
TOTAL TIME
364
CALORIES
$4.69
PER SERVING
Cumin-Infused Mahi Mahi with Velvety Roasted Pepper Sauce
Ingredients
FISH
4 SERVINGS
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Mahi Mahi Fillets
4 fillets mahi mahi fillets
Salt
1 tsp salt
Black Pepper
1/2 tsp black pepper
SAUCE
Onion
1/2 large onion
finely chopped
Lime
1 whole lime
juiced
Vegetable Stock
1/4 cup vegetable stock
Butter
2 tbsp butter
Garlic
4 cloves garlic
minced
Cumin
2 tsp cumin
Roasted Red Bell Peppers
3 whole roasted red bell peppers
diced
GARNISH
Pine Nuts
1/4 cup pine nuts
toasted
Fresh Parsley
fresh parsley
for garnish
Directions
FISH
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
Brush Mahi Mahi fillets with extra virgin olive oil on both sides, and season with salt and black pepper.
2
Heat a large skillet over medium heat. Discard remaining oil, add the fillets and cook for about 3-4 minutes on each side until cooked through. Remove from pan and set aside.
SAUCE
3
In the same skillet, add chopped onions, minced garlic, and diced roasted red bell peppers, cook for about 5 minutes until onions are translucent
4
Add vegetable stock to the skillet, followed by lime juice and butter. Allow it to simmer for 5 minutes until slightly thickened.
5
Season the sauce with cumin and adjust salt and pepper to taste.
ASSEMBLY
6
Return the fish to the pan, spoon the roasted pepper sauce over the Mahi Mahi, ensuring it's well coated.
7
Garnish with toasted pine nuts and fresh parsley leaves. Serve warm.
Health Info
Macros
10g
CARBS
20g
FAT
8g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
PALEO
WHOLE 30
Contains these allergens
MILK
FISH
TREE NUTS
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Frequently Asked Questions
How to tell if my Mahi Mahi is fresh?
How long should I cook a Mahi Mahi fillet?
What type of seasoning works best with Mahi Mahi?
How do I prevent my Mahi Mahi from drying out?
Should I leave the skin on while cooking Mahi Mahi?
Can I bake Mahi Mahi?
Can Mahi Mahi be eaten raw?
Why does my Mahi Mahi taste fishy?
Can I pan sear Mahi Mahi?
What sauce goes well with Mahi Mahi?