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    You are in: Home / Recipes / Super Easy Mahi-Mahi Recipe
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    Super Easy Mahi-Mahi

    Super Easy Mahi-Mahi. Photo by loof

    1/1 Photo of Super Easy Mahi-Mahi

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    3 hrs

    10 mins

    Akittennamedrachel's Note:

    I came up with this marinade after buying some Mahi-Mahi without any real idea on what I was going to do with it. It's so simple, it makes a great weeknight meal that is still impressive with the addition of some rice and a salad. I use Zatarain's blackened seasoning for mine, but any other blackened or Cajun seasoning will do just fine. Preparation time includes marinating. I haven't tried it yet, but the fish could also be easily grilled.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine lime juice, salsa verde and mahi-mahi fillets in a freezer bag.
    2. 2
      Marinade for two to three hours, turning every thirty minutes or so.
    3. 3
      Place fillets on a greased cooking sheet. If a little of the marinade still remains on the fish, it is okay.
    4. 4
      Dust with blackened seasoning to taste.
    5. 5
      Bake at 350°F for 10 minutes or until fish flakes easily with a fork.

    Ratings & Reviews:

    • on April 05, 2009

      55

      Super easy and really good! We kept the fish in the marinade for 3 hours, then grilled it over charcoal. This was so quick to make, fresh and delicious. Thanks for sharing this recipe! Made for Spring PAC 2009

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Super Easy Mahi-Mahi

    Serving Size: 1 (217 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 182.3
     
    Calories from Fat 13
    20%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 124.1 mg
    41%
    Sodium 667.4 mg
    27%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.4 g
    9%
    Protein 32.8 g
    65%

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