Chili Lime Mahi Mahi Recipes

WHOLE30 + KETO MAHI MAHI WITH CHILI LIME BUTTER

Steps:

• In a small bowl, combine the refined coconut oil, chili powder and lime zest.
• Stir to combine. Set aside.
• Heat a cast iron skillet over medium heat for 5 minutes.
• Season the fish fillets with salt and pepper.
• Melt the coconut oil in the hot pan, then add the fish fillets.
• Cook about 6 minutes per side, until golden brown and the fish is cooked through with an internal temperature of 145ºF.
• Transfer the cooked fish to a plate and top with 1 tablespoon of the chili lime butter. Serve warm with wedges of lime. I love this with cauliflower rice and roasted asparagus!

LIME-MARINATED MAHI MAHI

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
• Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
• Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
• Garnish with the twists of lime zest to serve.

CHILI LIME MAHI MAHI

Steps:

• Add the Mahi fillets and the lime juice to a ziploc bag and refrigerate for 20 minutes or more to marinate.
• Heat the olive oil in a frying pan to a medium heat. Sprinkle the mahi with chili powder and salt on both sides.
• Add the fillets to the heated pan and saute on both sides until the fish is white and flaky throughout (about 4 minutes per side).

BAKED CHILI-LIME MAHI-MAHI

Steps:

• Preheat the oven to 350 F. Coat a glass baking dish with cooking spray. 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. 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. 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. Serve topped with salsa.

CHILI LIME MAHI MAHI SHEET TRAY

Steps:

• Start preheating the oven to 375F and lining a baking sheet with non-stick cooking spray.
• In a bowl, combine the, lime juice, lime zest, garlic powder, paprika, chili powder, oregano and soy sauce.
• Add fish fillets to bowl and marinate for 30 minutes or longer if desired.
• In a separate bowl, drizzle avocado oil, salt and pepper on the trimmed asparagus.
• Add both the marinated fish and asparagus to the prepared baking sheet.
• Layer lime slices along the fish.
• Bake for 18-20 minutes. Serve with rice and garnish with fresh parsley and extra lime slices. Serve warm.