When I asked the fishmonger what to do with some fine looking mahi mahi, she immediately said to bake it. Now, I don't cook as much fish as I'd like, so I worried whether this would be the most flavorful method. Sure, the fish would be flaky and buttery, but wouldn't it also be a bit boring? I needed a recipe that would bring a little fire to the party and make sure that this had some zing.
This recipe from Hunter Angler Gardener Cook fit the bill exactly. Like my fishmonger recommended, the fish is baked, but it's done atop a bed of sautéed onions and lime juice. Then it's served with a bright green cilantro sauce, which adds a tinge of heat thanks to some pickled jalapeños. A final squeeze of fresh lime juice at the end helps cap off this dynamic Mexican dish.
- Active time: 30 minutes
- Total time:35 to 45 minutes
- 2 pounds mahi mahi, cut into 4 serving pieces (substitute with yellowtail, striped bass, or snapper)
- 1 large onion, thinly sliced (about 2 cups)
- Kosher salt and freshly ground black pepper
- 2 to 4 pickled jalapenos
- 2 packed cups cilantro, from about 2 bunches
- 1/3 cup lime juice, from about 2-3 limes
- 2 tablespoons white wine vinegar
- 8 tablespoons olive oil, divided
- 1 lime, quatered
Adjust oven rack to lower middle position and preheat to 350°F. Pour two tablespoons olive oil into heavy-bottomed 12-inch stainless steel skillet. Turn heat high. When smoking, add onions. Cook, stirring often, until onions soften and start to blacken around edges, 2-3 minutes. Turn off heat.
Transfer half of onions to medium-sized baking dish along with lime juice. Set fish on top of onions and season with salt and pepper. Place rest of onions on top of fish, and drizzle with two tablespoons of oil. Cover dish with aluminum foil and bake until fish is cooked through (check after 25 minutes and return to oven in 5 minute increments as necessary).
Meanwhile, add cilantro, white wine vinegar, and jalapeños to food processor. Process until purred, scraping down sides with rubber spatula as necessary. With motor running, drizzle in remaining four tablespoons oil. Puree until smooth.
Place heaping tablespoons of cilantro sauce on a plate. Top with fish fillet. Repeat with remaining fillets. Serve with white rice and lime wedges. Season with additional salt and pepper to taste.