Baked Mahi-Mahi with Dill, Onion, and Tomato

baked mahi-mahi with dill, onion, and tomatoA great source of protein, iron, and vitamins (thiamin, riboflavin, niacin, and B-6), Mahi is also a great tasting, mild-flavored fish that lends itself to mix-and-matching with other favorite flavors.

As you might have noticed from my chicken salad with zing recipe, I’m a huge fan of lemon and dill. Naturally, if it works with chicken, I assumed it would work with fish. So I tried it…and I was right!

This recipe is so easy (as are most of my recipes — I’m a little lazy and a lot busy!) so prep your veggies and bake this up when you’re ready for a healthy and delicious dinner any night of the week.

Baked Mahi-Mahi with Dill, Onion, and Tomato Ingredients

  • 2 medium-sized Mahi-Mahi filets (fresh, or thawed if frozen)
  • 1 medium-sized tomato, sliced thinly
  • 1 medium-sized onion, sliced for rings
  • 2 T. fresh dill, chopped
  • 1/2 medium-sized lemon
  • 1 T. coconut oil
  • salt & pepper

Baked Mahi-Mahi with Dill, Onion, and Tomato Recipe

  • baked mahi-mahi with dill, onion, and tomatoLightly grease your baking dish with just a tad of your coconut oil.
  • Preheat oven to 400 F.
  • Place fish filets in your baking dish, then sprinkle on half of your dill, salt and pepper.
  • Layer on tomato and onions, then top with the remaining dill. Salt and pepper again.
  • Drizzle remaining coconut oil over all ingredients.
  • Bake for 15-20 minutes depending on thickness of filets. You want the fish to flake easily with a fork.
  • Squeeze lemon over everything before serving.

I recommend serving this dish with other colorful veggies like golden beets, spicy greens, and cheesy broccoli.

About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
This entry was posted in What's Cookin' at the Smith's [Recipes] and tagged . Bookmark the permalink.

2 Responses to Baked Mahi-Mahi with Dill, Onion, and Tomato

  1. Pingback: Baked Mahi-Mahi with Dill, Onion, and Tomato | Space Girl Organics Blog - Local Florida Food, Fun, and People, organically of course!

  2. As a Southern girl raised to cook, I learned early on that dill goes with just about everything. Try it on baked butternut squash.. it’s AMAZING! But a very yummy recipe :). I make something similar minus the tomatoes.

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