Rosemary Lemon Mahi Mahi

Rosemary Lemon Mahi Mahi

3.67 from 3 votes
Course Main Dish
Cuisine Paleo
Servings 4 Servings


  • 4 6-oz. 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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