Whether called Mahi-mahi, as it is called in Hawaii, or by its Mexican name, Dorado, this hard fighting fish is renowned as being the fastest growing fish in the ocean. Prized for its firm, moist flesh, it also boasts a slightly sweet taste, which is well complimented in this recipe by a sprinkling of brown sugar, and contrasted by bright colored vegetables and a bit of spice reminiscent of the Mexican Baja.
Plan for approximately 25 minutes for preparation, and have some chips and salsa or guacamole on hand to snack on while your fish bakes for 20 minutes. Serve with a little steamed rice on side.
Makes 4 servings.
4 mahi-mahi fillets, 5-6 ounces each
1/4 teaspoon ground oregano (or 1/2 teaspoon fresh, chopped)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder (or 2 cloves, thinly sliced)
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
1 cup diced fresh tomato
1 small red onion, thin slided in rings
1 jalapeno, seeded and diced
1 anaheim pepper, seeded and thin sliced in rings
1 tablespoon brown sugar
Heat over to 400 degrees.
Lightly spray a shallow baking dish with “Pam”, arrange the fillets in the dish.
Squeeze lime and lemon juice over fish, and season with the next four ingredients.
Layer on top: cilantro, tomato, onion, and chilis. Sprinkle with brown sugar.
Bake 20 minutes, uncovered. Fork tested fish should be flakey.