This recipe for Mahi Mahi with Jammy Tomatoes is a fun and unique way to have seafood for dinner! The tomatoes are roasted with the fish to become soft and sweet, then mixed with cilantro and lime!
This recipe is part of my Seafood Counter Series on social media, where I am cooking my way through the seafood counter to show you different ways to make fish and seafood dishes!
Table of Contents:
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🥘 What you need for this recipe
Ingredients
- Mahi Mahi filets
- Olive oil
- Ground Cumin
- Kosher Salt
- Halved cherry tomatoes
- Garlic
- Cilantro
- Lime
See recipe card for quantities.
Substitutions
- Mahi Mahi - This dish can be substituted with another firm white fish of your choice. Be aware that the cooking time may vary due to thickness of the fish.
- Cilantro - If you don't like cilantro, I recommend using parsley or chives for a milder taste.
- Lime Juice - Swap with lemon juice for a similar tangy flavor.
📋 How to make Mahi with Jammy Tomatoes
Step 1: Prep the Tomatoes
Pre-heat the oven to 400º F.
In a large, oven-safe pan, heat 1 tablespoon olive oil over medium heat. Add the garlic slices and sauté until slightly soft and fragrant, but not browned, about 30 seconds.
Add the halved tomatoes, ½ teaspoon kosher salt, ½ teaspoon cumin, and ¼ teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed.
Remove the tomatoes from the pan completely and place in a small bowl. Add half of the cilantro and the juice of 1 lime to the tomatoes in the bowl and stir to combine.
Wipe out the pan with a paper towel.
Step 2: Cook the Fish
Pat the mahi filet completely dry, then season with salt and ¼ teaspoon cumin.
Add 2 tablespoon olive oil to the pan and heat over medium-high heat. Once hot, add the mahi and cook for about 3 minutes on each side until browned, without moving the fish around.
Once both sides are browned, turn off the heat. Add the tomato-cilantro mixture back into the pan, surrounding the browned fish.
Place the pan in the oven at 400ºF for about 5 minutes, until golden on top and cooked through, making sure not to overcook.
Garnish with remaining chopped cilantro.
Storage
Store the fish and/or the tomatoes in an airtight container for 2-3 days. Re-heat on the stove or in the oven until warmed through.
💭 Expert Tips & Tricks
- Mahi Mahi is best when it is not overcooked. For accuracy, use an instant read meat thermometer and cook the fish until around 140º F.
- This dish would pair well with plain jasmine rice or some pearled couscous.
- Feel free to substitute cilantro and lime juice with parsley/chives and lemon juice for a slightly different flavor profile.
Related Recipes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this dish:
Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!
📖 Recipe
Mahi Mahi with Jammy Tomatoes
Ingredients
- 2 filets Mahi Mahi skin removed
- 3 tablespoon Olive oil divided
- ½ teaspoon Ground cumin + ¼ tsp, divided
- ½ teaspoon Kosher salt
- 2 cups Cherry tomatoes halved longways
- 2 cloves Garlic thinly sliced
- 2 tablespoon Cilantro chopped
- 1 Lime juiced
Instructions
- Pre-heat the oven to 400º F.
- In a large, oven-safe pan, heat 1 tablespoon olive oil over medium heat. Add the garlic slices and sauté until slightly soft and fragrant, but not browned, about 30 seconds.
- Add the halved tomatoes, ½ teaspoon kosher salt, ½ teaspoon cumin, and ¼ teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed.
- Remove the tomatoes from the pan completely and place in a small bowl. Add half of the cilantro and the juice of 1 lime to the tomatoes in the bowl and stir to combine.
- Wipe out the pan with a paper towel.
- Pat the mahi filet completely dry, then season with salt and ¼ teaspoon cumin.
- Add 2 tablespoon olive oil to the pan and heat over medium-high heat. Once hot, add the mahi and cook for about 3 minutes on each side until browned, without moving the fish around.
- Once both sides are browned, turn off the heat. Add the tomato-cilantro mixture back into the pan, surrounding the browned fish.
- Place the pan in the oven at 400ºF for about 5 minutes, until golden on top and cooked through, making sure not to overcook.
- Garnish with remaining chopped cilantro.
Notes
- Mahi Mahi is best when it is not overcooked. For accuracy, use an instant read meat thermometer and cook the fish until around 140º F.
- This dish would pair well with plain jasmine rice or some pearled couscous.
- Feel free to substitute cilantro and lime juice with parsley/chives and lemon juice for a slightly different flavor profile.
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