I first enjoyed this recipe at the Winter Blues Party in Manhattan while a student at the Institute for Integrative Nutrition. As halibut comes into season here in the Pacific Northwest, I cannot help but want to transition these flavors over to the fish of my homeland. The lightness of a white fish coupled with refreshing lime illicit visions of sandy white beaches and salty ocean surf. Enjoy!
Lime Mahi Mahi
Prep Time: 5 minutes
Â Cooking Time: 15 minutes
Yields: 2 servings
Ingredients: 2 6-8 ounces, mahi mahi fillets (or use halibut when in season)
Sea salt and pepper to taste
2 limes, juiced
3 tablespoon tamari soy sauce
2 inches fresh grated ginger root grated, 1 Â½ teaspoons
1 tablespoon olive oil
Lemon, cut into 4 slices
- Rinse fish, season with sea salt and pepper, and place in a shallow baking dish.
- Combine the lime juice, soy sauce, ginger, and olive oil in a small bowl and pour over fish.
- Turn over the mahi mahi in the marinade and let it sit in the fridge for 10-15 minutes.
- Preheat skillet on medium-high heat.
- Cook fish with marinade for 6-7 minutes per side or until fish is firm and opaque.
- Garnish with a slice of lemon.
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