Dijon Dill Mahi-Mahi

Mustard dill mahi-mahi

Mustard dill mahi-mahi

Megan is a vibrant multi-talented awesome young woman (who happens to be my son’s fiancé)…but not a great cook. We decided to work together to change that. She has never cooked fish but loves to eat it so that is where we are starting. The first step was a trip to my favorite fish market, Rohr Fish. One of the rules when you buy fish is to not be set on a particular fish. Go with an open mind and see what looks great. As soon as we walked in the mahi- mahi spoke to me. Absolutely beautiful! Mahi is a bloodline fish, there is a standout area of red down the center called the bloodline. The bloodline must be bright red to pink, if it is turning brown it is not fresh. If it has been trimmed off be suspicious. Also the smell of fresh fish is of the ocean, nice and clean. If it smells fishy  it’s not good. The flesh should look moist and spring back when pressed. Buying great fish is 3/4 of the trick to a successful fish dinner.

When it comes to fish simple is best in my opinion. Let the fish sing. Too much sauce or flavorings will cover the delicate flavor. And let’s face it fish is not the cheapest protein out there. I want to taste it. So we went for a Dijon dill glaze and roasted it. Not only did we have a great meal we had fun!

Roasted Dijon Dill Mahi-Mahi

  • Servings: 4
  • Difficulty: easy
  • Print

2 Tablespoons Dijon mustard

2Tablespoons olive oil

2 Tablespoons chopped fresh dil

4 7 ounce mahi-mahi fillets

Preheat oven to 425 degrees

1. Mix the mustard, olive oil and dill in a small bowl.

2. Slather the mixture on the mahi-mahi fillets

3. Roast on a baking sheet for 15 minutes. The fillets will lift right off of the skin with a spatula.

Happy Megan

Happy Megan

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