Rosemary Lemon Mahi Mahi

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Dear Friends,

Today’s new recipe, Rosemary Lemon Mahi Mahi, comes from the  Paleo menu in this week’s Dinner Answers menu!


Rosemary Lemon Mahi Mahi

Serves 4


4 (6 ounce) Mahi Mahi steaks
3 tablespoons olive oil, divided
2 large lemons, juice and zest
1 tablespoon crushed red pepper flakes
2 cloves garlic, minced
1 teaspoon dried rosemary, crushed
Sea salt and freshly ground black pepper, to taste



Place fish in a large zipper-topped plastic bag. In a small bowl, combine 2 tablespoons of olive oil along with remaining ingredients (lemon juice and zest through black pepper); pour mixture over Mahi Mahi fillets then seal bag and turn to coat well. Refrigerate for at least 30 minutes or up to 6 hours.



At time of cooking, heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add Mahi Mahi steaks and cook for 4 minutes per side or until fish flakes easily when tested with a fork.



Serve hot or at room temperature.



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Rosemary Lemon Mahi Mahi