Seared Mahi-Mahi with Roasted Plantain and Cilantro Lime Oil
- Serves
- 4 servings
- Prep
- 14 min
- Cook
- 16 min
- Cost
- $19.50
- Nutrition
- 420 cal · 38g protein
- quick
- high-protein
🍳 2 pans
Seared Mahi-Mahi with Roasted Plantain and Cilantro Lime Oil is a Caribbean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $20 in groceries. You'll need 2 pans, and the 6 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb mahi-mahi fillets
- 2 count medium green plantains
- 4 tbsp avocado oil
- 1 bunch fresh cilantro
- 2 count limes
- 3 cloves garlic
Steps
- Peel and slice 2 green plantains into 1/4-inch rounds, toss with 1.5 tablespoons avocado oil, spread on a sheet pan, and roast at 425°F for 14 minutes, stirring halfway.
- While plantains cook, finely chop 3 garlic cloves and 1/2 cup cilantro, mix with juice of 2 limes and 1.5 tablespoons avocado oil to make cilantro-lime oil.
- Heat 1 tablespoon avocado oil in a large skillet over medium-high; pat four 6-oz mahi-mahi fillets dry, sear 4 minutes per side until opaque throughout and internal temperature reaches 145°F, then transfer to plates.
- Plate plantain rounds alongside fish, drizzle cilantro-lime oil generously over each fillet, and serve warm.
- Picky eater tip: serve the plain seared fish and roasted plantain rounds, with the cilantro-lime oil on the side.
- Make ahead: mix the cilantro-lime oil up to 1 day ahead and keep it covered in the fridge.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 28 g
- Fiber
- 3 g
- Sugar
- 1 g
- Fat
- 16 g
- Saturated fat
- 3 g
- Sodium
- 280 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop