Paleo Lemon Baked Mahi Mahi Recipes
BAKED MAHI MAHI RECIPE WITH CREAMY LEMON BUTTER SAUCE
This baked mahi mahi recipe is so simple and delicious you won't believe it! Also very quick - taking only 30 minutes start to finish!
Provided by Savory With Soul
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 F.
- In a small sauce pan, melt butter on low heat. Add garlic, thyme, lemon juice and zest, and cream and cook until a bit bubbly but not boiling (about 5 minutes). Remove from heat.
- Add oil to iron skillet or 6 x 9 oven-safe dish and arrange fish on top of oil. Pour butter mixture over top of fish. Cover and cook 15 minutes.
- Uncover and cook another 5 minutes to brown a bit.
- Remove from the oven and let sit 5-10 minutes before serving.
- Serve over rice or pasta, spooning sauce generously over top of fish.
- Leftovers can be safely kept in the refrigerator up to 3 days.
Nutrition Facts : Calories 233 kcal, Carbohydrate 6 g, Protein 1 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 354 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PALEO LEMON BAKED MAHI MAHI
Provided by Beth Chen
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Pat fish dry with a paper towel and generously season all over with salt.
- Pour 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer; tilt the dish to evenly coat.
- Thinly slice 1½ lemons, remove any seeds, and set aside the remaining half. Place the lemon slices in the dish, overlapping slightly if needed, and top with garlic and herb sprigs.
- Lay the fillets in the dish, drizzle with remaining olive oil, and bake until the fish is opaque and flakes easily, 15 to 20 minutes.
- Remove from the oven, sprinkle with chopped herbs, squeeze remaining lemon half over the top, and serve in shallow bowls with the cooked lemon slices and broth that accumulates.
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