Baked Mahi Mahi
Make the most of seasonal cherries with this fresh and exciting summer dish!
Our wild-caught, skinless Mahi Mahi fillets are thick, tender and delicious. Pair them with this bright cherry dill caper salsa for a meal that is simple yet extravagant.
The sweet, mild flavour of the Mahi Mahi combines perfectly with the fresh tangy pop of the salsa to create a taste sensation that your mouth won't soon forget!
Enjoy al fresco for a healthy and sumptuous summer dining experience!
Sealand Baked Mahi Mahi
1/4 tsp sea salt
1/4 tsp pepper
Pinch of chili flakes
1 tbsp oil
4 tbsp butter
1 clove garlic (thinly sliced)
3 slices lemon
2 sprigs fresh thyme and dill (optional)
3/4 cup fresh, pitted cherries (roughly chopped)
1 tbsp capers (drained)
1/3 cup mixed herbs, chopped (mostly dill, some parsley and chives)
2 tbsp lemon juice
1 tbsp honey
2/3 cup olive oil
Pinch of salt and pepper to taste
1 cup cooked wild rice
1 cup steamed broccoli
Cherry Dill Salsa
Preheat oven to 400°F (204°C)
Remove thawed Sealand Mahi Mahi Fillets from packaging and pat dry
Season fillets on both sides with salt, pepper and chili flakes (optional)
Line baking dish with thin layer of oil, 2 tbsp butter, garlic slices, lemon slices and fresh herbs
Arrange Mahi Mahi fillets on top and add 1 tbsp of butter over each
Bake for approximately 16-18 mins until fillets turn opaque completely and are slightly golden in colour
While fish bakes, combine cherry salsa ingredients in large bowl and mix well (customize spice level with extra chili flakes or jalapenos)
Once fish is cooked, remove baking dish from oven and baste fillets with butter from bottom of dish
Drizzle cherry salsa along middle of fillets
Serve over cooked wild rice and steamed broccoli
Mahi Mahi is a firm fish that can also be cooked right on the grill.