Best 2 Flavorful Mahi Mahi Sheet Pan Dinner Recipes

**Savor the symphony of flavors in this delightful mahi-mahi sheet pan dinner, where succulent mahi-mahi fillets, vibrant vegetables, and aromatic herbs come together for a culinary masterpiece.**

Indulge in the delicate sweetness of the mahi-mahi, perfectly complemented by the vibrant medley of roasted vegetables - crisp bell peppers, tender broccoli florets, and succulent zucchini slices. The air is filled with the tantalizing aroma of garlic, thyme, and lemon zest, creating an enticing symphony of flavors that will tantalize your taste buds. This sheet pan dinner offers a hassle-free and flavorful meal, perfect for busy weeknights or casual gatherings. Simply toss the ingredients together on a sheet pan, let the oven work its magic, and relish the delectable results.

Here are our top 2 tried and tested recipes!

SHEET PAN MAHI MAHI FAJITAS

Sheet Pan Mahi Mahi Fajitas image

Mahi mahi, onions, and bell peppers are cooked on a sheet pan with fajita spices. It's a tasty and easy weeknight meal that can be served in tortillas or over rice with your favorite toppings like tomatoes, sour cream, and avocado.

Provided by Tammy Lynn

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic salt
⅛ teaspoon black pepper
1 pinch cayenne pepper, or to taste
2 medium bell peppers, sliced
1 large white onion, sliced
4 (4 ounce) mahi mahi fillets, cut into 1-inch slices

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Stir olive oil, lemon juice, chili powder, cumin, onion powder, garlic salt, black pepper, and cayenne together in a bowl.
Spread bell peppers and onion on the prepared sheet pan. Pour 1/2 the marinade over vegetables; toss until well coated.
Roast vegetables in the preheated oven for 10 minutes.
While vegetables are cooking, place mahi mahi in a bowl and cover with remaining marinade; toss until well coated. Let sit for 10 minutes.
Remove vegetables from the oven and set mahi mahi pieces on top. Return to the oven and cook until fish is cooked through and flakes easily with a fork, about 12 more minutes.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 9.1 g, Cholesterol 82 mg, Fat 11.5 g, Fiber 2.4 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 343.7 mg, Sugar 4.4 g

THE BEST MAHI-MAHI

The Best Mahi-Mahi image

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

Steps:

For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

Tips:

Choose fresh, high-quality mahi-mahi fillets. Look for fillets that are firm and have a mild, slightly sweet smell. Avoid fillets that are slimy or have a strong fishy odor.
Marinate the mahi-mahi fillets for at least 30 minutes before cooking. This will help to infuse the fish with flavor and keep it moist during cooking.
Use a variety of vegetables in your sheet pan dinner. This will add color, flavor, and nutrients to the dish. Some good choices include broccoli, Brussels sprouts, carrots, onions, and zucchini.
Season the vegetables well with salt, pepper, and other herbs and spices. This will help to bring out their natural flavors.
Roast the vegetables and mahi-mahi fillets at a high temperature. This will help to caramelize the vegetables and cook the fish quickly and evenly.
Serve the sheet pan dinner immediately with your favorite sides. Some good choices include rice, quinoa, or roasted potatoes.

Conclusion:

Sheet pan dinners are a quick, easy, and delicious way to cook a healthy meal. The mahi-mahi and vegetables in this recipe are roasted together on a single sheet pan, which makes for easy cleanup. The fish is flaky and flavorful, and the vegetables are tender and caramelized. This recipe is sure to be a hit with your family and friends.