This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
One of the best perks to living in Florida is that we have some of the best fresh-grown, fresh-raised or fresh-caught food available to us year round in our own backyard. This is especially true when it comes to fresh fish. Recently my dad and I had the opportunity to do some offshore fishing in South Florida and we were luck enough to bring home plenty of fresh mahi-mahi for dinner while we were chasing trophy billfish. Mahi, sometimes known as dorado or dolphin, is a popular sportfish down here that is prized for aerial displays when hooked and its mild flavor and firm, yet flaky, meat.
Although it usually tastes great no matter how you prepare it — it’s a favorite in many fried fish sandwich recipes — I like to use the fish-in-a-bag method when it was swimming the morning of. Here’s one of my favorite recipes for fresh fish, especially when it come to mahi. It is quick and healthy and because everything is fresh, very minimal seasoning is needed to bring out the natural flavors.
If you’ll be doing the cleaning of the fish yourself, I prefer to skin them and filet them longways and cut the meat into approximately eight ounces portions. If you aren’t a fisherman with access to Florida waters, don’t worry you’ll likely find some at your local fish market or grocery store. Just be sure to look for the Fresh from Florida logo.
For this recipe, you’ll also need a Florida onion, sometimes referred to as a strawberry onion, and sweet mini peppers. For flavor you won’t need any more than a Key lime, salt, pepper and a dash of seasoning like Everglades or Old Bay. Vidalia onions and bell peppers can also be used but if you really want to give this recipe a true Sunshine State spin, I’d try and find the native Florida equivalents first.
I was fortunate to live nearby to Immokalee, Florida, which, along with NFL defensive backs, has a reputation for growing some of the best produce in the state. The sweet mini peppers, which look like smaller versions of bell peppers, are one of my favorites when I make a trip to one of the small town’s farmers markets. Florida onions, which look like a cross between white and green onions, are typically grown alongside the strawberry fields here in Florida. Both of which are sweeter than their counterparts and provide a subtle counter flavor to the salt of the fish.
Start out by spreading out a sheet of aluminum foil onto a baking pan, leaving plenty of overhang on both sides of the pan. This will be very important later. Preheat oven to 350 degrees. Thinly slice onions and peppers to create a bed of vegetables on the foil. Place filets on top of onions and peppers and squeeze Key lime juice over fish. Add seasonings. Fold the extra foil over and pinch shut to create a pouch. Try to make this pouch as airtight as possible as you want the ingredients to essentially steam themselves inside the bag and will allow the fish to absorb the pepper and onion flavors as it cooks. Bake for 20-25 minutes.
After removing the “bag,” be careful when opening up the foil as the steam will be extremely hot.
It doesn’t get any fresher from Florida than that.
- 2 8oz. mahi filets
- 1 Florida onion
- 6-8 mini peppers
- 1 Key Lime
- 2 tbsp. butter
- 1 tsp. sea salt
- 1 tsp. fresh cracked pepper
- 1 tsp. Old Bay or Everglades seasoning
- Start out by spreading out a sheet of aluminum foil onto a baking pan, leaving plenty of overhang on both sides of the pan. This will be very important later. Preheat oven to 350 degrees.
- Thinly slice onions and peppers to create a bed of vegetables on the foil.
- Place filets on top of onions and peppers and squeeze Key lime juice over fish.
- Add seasonings.
- Fold the extra foil over and pinch shut to create a pouch.
- Try to make this pouch as airtight as possible as you want the ingredients to essentially steam themselves inside the bag and will allow the fish to absorb the pepper and onion flavors as it cooks. Bake for 20-25 minutes.
- After removing the “bag," be careful when opening up the foil as the steam will be extremely hot.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 285mgSodium: 2037mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 67g
The nutritional information here is an estimate. While I try to provide accurate information via Nutritionix, this information is provided as a courtesy and there is no guarantee that it will be completely accurate. I am not a certified nutritionist and any information sunnysweetdays.com should only be used as a general guideline.
Seafood Recipe Ideas:
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