This easy baked Mahi Mahi recipe can be a weeknight lifesaver!
Commuting to the city every day can be like an obstacle course at times. The spring and early summer have been some of the wettest I can remember. Although Mother Nature’s spigot has been turned off this past week, that was definitely not the case a few weeks ago.
Easy baked Mahi Mahi is oven-baked enclosed in a packet that locks in moisture and flavor cooked with potatoes, onions, lemon, slices, and bacon. It’s simple and easy unlike our commute into the city sometimes…
Afternoon thunderstorms can make the commute home rather difficult. There is nothing scarier than a downburst of rain and losing site of the road in front of you. On this particular day, I was trying to get home to prepare some Mahi Mahi fillets for the oven.
Fortunately, the rains let up and it did not take us too long to get home, but even if it had taken us longer to get home than expected, this easy baked Mahi Mahi recipe is a perfect weeknight meal all bundled up into a little package.
Let me show you how I made them. Let’s bake some Mahi Mahi!
How To Make Easy Baked Mahi Mahi
Preheat the oven to 375 degrees F.
Rinse and pat dry the two Mahi Mahi fillets. Sprinkle with salt and pepper, to taste.
Wrap each fillet in 2 to 3 slices of bacon. Drop a couple of pieces of butter onto a sheet of foil large enough to completely enclose the fillet, then lay the fish on top.
Place sliced potatoes and onion rings on top of the bacon wrapped fillets.
Top the potatoes and onions with a few slices of lemon and then drizzle with a little Worcestershire sauce and pats of butter. Season with a little more salt and pepper. Wrap up the edges of the foil tightly to create a seal and place the packets on a baking sheet.
Bake for about 45 minutes or the potatoes are fork-tender and the fish flakes.
Serve with fresh lemon wedges if desired.
Cooking fish in foil packets in the oven locks in moisture and flavor. The enclosed packet cooks the fish, potatoes, and onions into a soft, moist state.
The addition of bacon and Worcestershire sauce intensifies the flavor, spreading it throughout both the fish and the vegetables. You can use almost any kind of fish you want. All kinds of fish will cook well in foil packets; other options are salmon or white fish, such as halibut.
When you remove the packet from the oven and carefully open it up, the succulent fish flakes easily and the vegetables are cooked to perfection. The combination of fish and smoky bacon will make any bad commute disappear almost as good as a sea of clouds blanketing the valley…
Easy Baked Mahi Mahi
Ingredients
- 2 6-ounce Mahi Mahi Fillets rinsed and patted dry
- Kosher salt and freshly cracked black pepper to taste
- 6 bacon slices
- 4 tablespoons unsalted butter diced
- 1 large russet potato sliced thin
- 1 medium onion sliced thin
- 1 lemon cut in half with only half of the lemon sliced thin (the remaining half can be used for juice before serving)
- 2 dashes Worcestershire Sauce
Instructions
- Preheat the oven to 375 degrees F.
- Rinse and pat dry the two Mahi Mahi fillets. Sprinkle with salt and pepper, to taste.
- Wrap each fillet in 2 to 3 slices of bacon. Drop a couple of pieces of butter onto a sheet of foil large enough to completely enclose the fillet, then lay the fish on top. Place sliced potatoes and onion rings on top of the bacon wrapped fillets.Top the potatoes and onions with a few slices of lemon and then drizzle with a little Worcestershire sauce and pats of butter. Sprinkle with a little more salt and pepper.
- Wrap up the edges of the foil tightly to create a seal and place the packets on a baking sheet.
- Bake for about 45 minutes or the potatoes are fork-tender and the fish flakes.
- Serve with fresh lemon wedges if desired.
Julie is Hostess At Heart says
Delicious recipe! If I lived on your little slice of heaven mountain, I don’t think I would ever leave!
The Mountain Kitchen says
It is rather difficult at times, Julie. Looking forward to “Staycation” next week!! ?
Cheryl "Cheffie Cooks" Wiser says
At a rest stop with the gang (near Gainesville, FL (My College town-Go Gators!) checking in while they run around releasing all this pent up energy??? I can relate to the heavy rains, when it rains in Florida in it a monsoon!!! Can’t see the lines of roadway in front of you. Fish looks magnificent and everything is better with Bacon! Gotto go now, See YOU! Cheryl
The Mountain Kitchen says
Thanks for stopping by on your travel day. Safe travels!!
Rachel says
The commute sounds rough as all get out. & nothing worse than doing it in the pouring rain! & you still had enough wits about you to make this deliciousness. Looks phenomenallllll.
The Mountain Kitchen says
Thanks, girl! The commute is not always gravy, but it isn’t so bad most of the time. We can HOV and that shaves an average of 20 minutes off the journey. I take a nap in the mornings and David (tries) to nap in the afternoon… I love my job in the city and have no regrets taking on the commute. It does suck getting up at the O-Butt-crack-O-Dawn (sigh), but it is worth it.
Dana @ IveGotCake says
This is a happy ending to what sounds like a rough cummute, yummy!
The Mountain Kitchen says
It was so good. I need more fish less commute!
Cheryl says
Do you think this would work with an ahi tuna steak?
The Mountain Kitchen says
I don’t think so. Ahi is usually served on the rare side. The fish needs some stamina to cook along with the potatoes… Perhaps yellow fin would be a better choice.
Julie Goodwin says
Sorry. Really wanted to like this but the bacon wasn’t cooked enough and the fish was overcooked. The whole dish was really bland looking. Needs some color.
The Mountain Kitchen says
Sorry, you didn’t like this recipe, Julie. Thanks for your feedback.