Lemon-Thyme Mahi Mahi
Light and citrusy, this grilled or broiled fish is perfect for warm summer evenings!
Servings Prep Time
4 5minutes
Cook Time Passive Time
10minutes 20minutes
Servings Prep Time
4 5minutes
Cook Time Passive Time
10minutes 20minutes
Ingredients
  • 1/3c avocado oil*I use Chosen Foods
  • 1 1/2tsp fresh zest1 medium lemon is sufficient
  • 1/4tsp garlic powder *
  • 1/2-3/4tsp real saltI prefer to use coarse ground for this – celtic, himalayan or Redmond’s Real
  • 1/8-1/4tsp fresh ground pepperseason amount to taste
  • 1/4c fresh lemon thyme leavesloosely packed and slightly smashed or diced a bit to release oils in leaves
  • 4fillets Mahi, Halibut, or any firm white fishpatted dry
Instructions
  1. In a shallow baking dish, combine all ingredients except fish. Stir well and set aside 10 minutes to allow the flavors to infuse the oil.
  2. Preheat oven to 400 degrees. Add fillets to the baking dish and turn to coat them with the mixture. Keep cool while marinating.
  3. Bake for 8-10 minutes depending on the thickness of the fillets. If you wish, after 6-8 minutes, you can switch to broil to finish this for golden, crispy edges. Edges should flake away when pressed but center should still be slightly firm. Do NOT overcook. Fish will continue to cook after it’s been removed from the heat leaving it dry with a definite fishy aroma, so removing it when it’s slightly under-cooked is best.
  4. Serve with rice, quinoa or vegetables. Or you can serve the fish over a bed of arugula and top with goat cheese and kalamata olives (shown). Drizzle with remaining liquid from baking dish. See notes above.