When I was in 8th grade I decided I wanted to be a vegetarian. My parents did not believe their daughter could succeed in our meat-loving family. It might have been more believable if I had not broken this news to them as I devoured a grilled steak ;)
Well I was a vegetarian for 5 years. Once a month my mom would force me to eat some sort of seafood, since she did not think I was getting enough protein through my vegetarian diet. Believe me, convincing my stubborn self to eat seafood was an uphill battle –but their house, their rules.
Nowadays, I am no longer a vegetarian (foodie and limited diet don’t really mix in my opinion), but I definitely prepare a lot of vegetarian and pescatarian-friendly meals. Mahi-Mahi is one of my favorite white fish to prepare. It does not taste very fishy and it can easily be found in the frozen section at the grocery store. Usually I purchase fresh seafood, but it is nice to have a bag of frozen shrimp or fish in the freezer for quick week night meals. I prefer to bake or grill fish since it’s healthier than pan-frying and I can usually get something else done around the apartment while the fish is baking. Minimal fuss–my kind of recipe.
When I was researching fish recipes, I knew I wanted to pair the fish with a citrus and herb-infused sauce. Honestly both dill and parsley complement fish well and I was craving dill that evening, but you could easily substitute your preferred herb. This simple mahi-mahi recipe just got a bit more decadent by drizzling a creamy, yet refreshing sauce over the top. But why trust me, you be the judge and add this to your meal rotation!
Recipe adapted from Quaintrelle’s Skinny Baked Lemon Dill Mahi-Mahi
Prep time: 5 minutes
Cook time: 25 minutes
For the fish:
2 pieces of frozen mahi-mahi
2 t lemon-pepper seasoning
coconut oil cooking spray
For the dill cream sauce:
2 oz reduced-fat cream cheese
1 small lemon, juiced
1 T dried dill
1 t coconut oil
sea salt and cracked pepper
- Preheat oven to cook fish according to package (375 F in my case). Line a baking dish with aluminum foil.
- Spray each side of the frozen mahi-mahi with coconut oil cooking spray. Then season each side with 1/2 tsp of the lemon-pepper seasoning. Place filets on baking dish and cook according to package directions (20-25 minutes, until flaky).
- When there are ~3 minutes of cooking time left for the fish, combine the dill sauce ingredients in a small microwave-safe dish. Microwave for 30-60 seconds. Whisk to incorporate ingredients every 15 seconds during the microwaving process. The sauce should be a smooth consistency. Adjust seasonings if necessary.
- Remove the fish from the oven and spoon the dill sauce over the fish. Serve immediately.