Chipotle-Spiced Mahi Mahi
Two types of jalapeño give this dish its smoky flavor.
“While you might not think of mahi mahi as a go-to fish, it’s an excellent source of heart-healthy omega-3s,” says San Francisco-based chef Lynda Marren. Antioxidant-rich cumin also enriches the marinade’s health benefits.
For the marinade:
- ¼ cup fresh lime juice
- 2 tablespoons vegetable oil
- 1 teaspoon rice wine vinegar
- 1 tablespoon jalapeño, chopped
- ⅛ teaspoon cumin
- 1 garlic clove, chopped
- ⅛ teaspoon chipotle powder
- ¼ teaspoon sea salt
- ⅛ teaspoon ground pepper
- ¼ teaspoon honey
For the fish:
- ½ pound mahi mahi, skinless, cut into one-inch slices
- ½ cup cabbage, shredded
- 2 radishes, thinly sliced
- Lime wedge
Preheat the oven to 375 degrees.
In a small bowl, combine all ingredients for the marinade; whisk well then set aside two tablespoons in an airtight container to use as the dressing for the cabbage slaw.
Place fish in a 9-by-13-inch pan and cover with remaining marinade. Refrigerate for 30 minutes.
Bake fish in the oven for 10 to 12 minutes then remove from heat; allow to cool then place in an airtight container.
Place radishes, cabbage, and lime wedge in a separate airtight container and store everything in the fridge.