1 1/3 pound mahi mahi (I used 2 fillets)
1/3 cup extra virgin olive oil
1/4 cup minced garlic
1 jalapeno, halved, seeded, and thinly sliced crosswise
juice of 1 lemon
2 tblsp white wine vinegar
salt & pepper
For topping:
1/4 cup basil, chopped
2 tblsp minced garlic
zest of 1 lemon
1/4 cup olive oil
1 tblsp buttermilk
3 tblsp minced shallot
In a medium size bowl, mix the 1/3 cup olive oil, 1/4 cup minced garlic, jalapeno, lemon juice, and white wine vinegar. Stir to combine. Place the mahi mahi in a glass baking dish. Pour the marinade over the fish & marinate in the fridge for 1 hour, turning after 30 minutes.
Meanwhile, mix the chopped basil, 2 tblsp minced garlic, lemon zest, olive oil, buttermilk, and minced shallot in a small bowl.
Preheat the oven to 375 degrees. Remove the baking dish from the fridge. Liberally salt and pepper the fish. Bake in the dish with the marinade for 30 minutes, or until the fish flakes easily with a fork.
Remove the fish from the oven and top with the basil mixture. Enjoy while hot!
Health Tip: Mahi mahi is a great source of selenium, which is essential for proper thyroid functioning. Just one 3-oz piece of cooked mahi mahi contains 40 mcg, that’s 57% of the daily recommended amount of 70 mcg.
from EatHealthyFeelGood
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