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Baked Mahi Mahi Recipe

Baked Mahi Mahi Recipe with White Balsamic Reduction

This healthy baked mahi mahi recipe is a delightful light dinner to make any weeknight feel special. It's lightly seasoned with lime juice, lime zest, coriander, sea salt, fresh pepper and a dusting of cayenne. The real zip comes from a peach white balsamic reduction that serves as a glaze for the fish. Top with fresh cilantro and our mango salsa.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Servings 2
Calories 315 kcal

Ingredients
  

  • 2 Mahi Mahi fish fillets 6 ounces each
  • 1/2 tsp extra virgin olive oil
  • 1/2 lime juiced
  • lime zest
  • 1/8 tsp coriander
  • 1/8 tsp sea salt
  • fresh cracked pepper

For the White Balsamic Reduction

  • 1/2 cup white balsamic vinegar I used a specialty peach white balsamic vinegar from F. Oliver's. I recommend a high quality white balsamic vinegar.
  • 1 tsp honey optional to sweeten the reduction if using plain white balsamic vinegar.

For the Mango Salsa

  • 1 mango peeled and diced
  • 1 red pepper chopped
  • 2 tbsp red onion chopped
  • 1/2 lime juiced
  • 1/4 cup fresh cilantro chopped
  • pinch of sea salt

Instructions
 

For the mahi mahi fish:

  • Preheat the oven to 350 degrees.
  • Pat the mahi mahi fillets dry with paper towels to remove any excess moisture.
  • Spray a few sprays of olive oil on both sides and rub on the fish.
  • Squeeze the juice from half a lime onto the fish.
  • Season both sides of the fish with the lime zest, coriander, sea salt, fresh black pepper and a dusting of cayenne pepper.
  • Place the seasoned mahi mahi in a glass baking dish or a prepared baking sheet lined with parchment paper.
  • Before baking, make the balsamic reduction glaze (see below).
  • Spoon one tablespoon on each mahi mahi fillet before baking. Reserve the other 2 tablespoons to drizzle on top of the baked fish fillets when plating. 
  • Bake at 350 degrees for approximately 15 minutes. Cook times depend on the thickness of the fillets so double check the fish around 10-12 minutes. A great rule of thumb is to cook fish for 10 minutes per inch of thickness. My mahi mahi fillets were approximately 1.5 inches thick. When it's done, the fish will be opaque and flake easily with a fork. Cook to an internal temperature of 137 degrees.
  • Place mahi mahi on a serving plate, drizzle with the remaining balsamic glaze, sprinkle the fresh cilantro on top of the fillets, and top with the fresh mango salsa.

For the white balsamic reduction:

  • In a small saucepan, reduce ½ cup peach white balsamic vinegar for approximately 8-10 minutes until reduced to ¼ cup (4 tbsp). You cannot let it reduce for too long or you will have rock-hard candy as opposed to a balsamic reduction glaze. Timing is important here - do NOT try to multi-task at this step or sadly you will have something that resembles a jolly rancher! (The only way I would know this is if I got busy multi-tasking and I made this mistake :) )
  • Only use the 1 tsp of honey if you have a plain white balsamic vinegar and want to sweeten it more. I highly recommend only using a high quality white balsamic vinegar for this reduction/glaze.

For the mango salsa:

  • Peel and dice mango.
  • Chop red pepper, red onion and fresh cilantro.
  • Combine with juice of half a lime and a pinch of sea salt.
  • Stir, cover and refrigerate until ready to serve.
Nutrition Facts
Baked Mahi Mahi Recipe with White Balsamic Reduction
Amount per Serving
Calories
315
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
124
mg
41
%
Sodium
 
315
mg
14
%
Potassium
 
1139
mg
33
%
Carbohydrates
 
37
g
12
%
Fiber
 
4
g
17
%
Sugar
 
30
g
33
%
Protein
 
34
g
68
%
Vitamin A
 
3441
IU
69
%
Vitamin C
 
125
mg
152
%
Calcium
 
73
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.