I’m always searching for new, flavorful ways to prepare fish. This Thai-Style Baked Mahi Mahi is a bright, aromatic dish featuring tender white fish served on a bed of roasted vegetables and finished with a creamy coconut‑lime sauce.
The combination of fresh herbs, ginger, garlic and lime creates a vibrant sauce that complements the delicate texture of mahi mahi. Light yet filling, this recipe is a satisfying, lower-calorie option that my husband and I both enjoy.
Sealing the fish and vegetables in foil keeps everything moist, allows the flavors to meld, and helps the coconut‑lime sauce infuse both the fish and the veggies.
THAI-STYLE BAKED MAHI MAHI RECIPE
Calories: 320 kcal
Carbohydrates: 10.4 g
Fat: 16 g
Protein: 33.9 g
Print
Prep Time 20 mins
Cook Time 30 mins
Marinate 1 hr
Total Time 50 mins
Ingredients
Servings: 6 servings
- 1 ½ lbs mahi mahi (cut into 6 portions)
- 1 red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 1 small red onion, thinly sliced
- 1 (13.5 oz) can light coconut milk
- 1 tbsp fish sauce
- 1 jalapeño pepper, seeded and minced
- ½ cup Thai basil, chopped
- ½ cup cilantro, chopped
- 2 tbsp fresh ginger, sliced
- 3 garlic cloves, minced
- 1 lime, sliced into 8 rings
- Juice from 1 lime
Instructions
- In a large bowl, whisk together the coconut milk, lime juice, fish sauce, jalapeño, ginger, garlic, cilantro and Thai basil. Add the fish, turn to coat, cover and refrigerate for 30 minutes to 1 hour. Remove the fish and reserve the marinade.
- Preheat the oven to 425°F. Lightly spray a large rimmed baking sheet. Toss the red pepper, carrot and red onion in the reserved marinade, spread them on the baking sheet, and roast for about 15 minutes, or until the vegetables begin to brown.
- Reduce the oven temperature to 325°F.
- Cut four large pieces of aluminum foil. On each piece, place one-quarter of the roasted vegetables, top with one portion of fish, about 1 tablespoon of marinade and a lime slice. Fold the foil into a sealed packet. Place packets on a baking sheet and bake for 15–18 minutes, until the fish is cooked through and flakes easily.
- While the packets cook, pour the remaining marinade into a small saucepan over medium-high heat. Whisk constantly and reduce slightly until the sauce thickens.
- Open the foil packets and transfer each serving to a plate. Spoon the reduced coconut‑lime sauce over the fish and serve with an extra lime slice if desired.
Notes
The recipe yields 6 servings.
Serving size is one foil packet.
Nutrition
Calories: 320 kcal (16%)
Carbohydrates: 10.4 g (3%)
Protein: 33.9 g (68%)
Fat: 16 g (25%)
Saturated Fat: 13.8 g (86%)
Cholesterol: 124 mg (41%)
Sodium: 401 mg (17%)
Potassium: 1031 mg (29%)
Fiber: 2.9 g (12%)
Sugar: 4.6 g (5%)
Calcium: 40 mg (4%)
Iron: 3.6 mg (20%)
Tried this recipe?
Share your photo or experience!
Share your photo or experience!