Ginger-Lime Mahi Mahi

Prep Time: 10 min
Inactive Time: 20 min
Cook Time: 5 min
Total Time: 35 min
Servings: 4
  • 4 tbsp Filippo Berio Extra Virgin Olive Oil
  • 6 tbsp chopped fresh cilantro
  • 2 medium jalapeño peppers, cored, seeded and finely chopped (3 Tbs.)
  • 1 tbsp grated lime zest
  • 3 tsp grated fresh ginger
  • 1/2 tsp granulated sugar
  • Kosher salt
  • 4 skinless mahi mahi or other firm white fish fillets (about 6 oz. each)
  • 4 jarred red Peppadew peppers, finely chopped
      • Combine the olive oil, cilantro, jalapeño, lime zest, ginger, sugar and 1/4 tsp. salt in a shallow medium bowl. Reserve 1/4 cup of the mixture. Add the fish fillets to the remaining marinade, turning to coat. Cover and let stand at room temperature for 20 minutes.
      • Position an oven rack about 8 inches away from the broiler element and heat the broiler to high. Line a large, rimmed baking sheet with foil. Transfer the fillets from the marinade to the prepared baking sheet. Broil the mahi-mahi until it’s browned in spots, flaky, moist, and just cooked through, 4 to 5 minutes.
      • To serve, transfer the fillets to individual serving plates. Spoon the reserved marinade over each and top with chopped Peppadew peppers.




    Ingredient: Fish & Seafood

    Cooking Method: Broil

    World Cuisine: American

    Product: Extra Virgin

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