I am usually not much of a fish person, however, this Mahi Mahi with Avocado Crema, has definitely changed my mind on that one. It is such a simple and delicate recipe. If you have guests, I would recommend making this delicious meal. They will think you are a professional chef, but really, it only calls for a few simple ingredients.
Dont be intimidated by the name – the avocado crema is so easy to make (and it takes the mahi mahi to the next level).
Fish can also be a little intimidating, but this Mahi Mahi dish, couldn’t be more simple. Whether you are a fish lover or not, you have to try this Mahi Mahi. It is so simple to make and you will go crazy for the taste.
My husband is the same as me. He doesn’t like the smell, taste, or texture of fish, but I tried this recipe at my friends house and brought him home a taste. He absolutely loved it.
You could easily make this recipe without the Avocado Crema, but I personally think it makes the dish.
how to pick good mahi mahi
When purchasing and storing Mahi Mahi, there are a few things you may want to look for. Here is everything you need to know about Mahi Mahi.
Purchasing Mahi Mahi
- When purchasing Mahi Mahi at your local grocer, you should never be able to smell it. If the Mahi Mahi is a strong fish scent to it, it has been sitting out too long, and won’t have a clean fresh taste.
- It should look pink with red stripes or spots on it. Occasionally, it will have a blueish tint to it, but if your store’s Mahi Mahi color seems a little off, I wouldn’t recommend purchasing it.
- Don’t purchase the Mahi Mahi if the edges are brown and blue. This indicates that it has been sitting out for too long, and is starting to go bad.
- The skin of the fish should be moist and shiny, not flaky and dry. You should be able to see the shine on the fish, very clearly.
Storing Mahi Mahi
- Fresh Mahi Mahi from the store, is best used within three days. If you aren’t using it the day you are purchasing it, wrap it tightly with saran wrap or foil.
- Mahi Mahi will also freeze well. Again, wrap it tightly with multiple layers, and use within 5 months of freezing.
how to make avocado crema
This Avocado Crema is incredibly easy to make. I have found the best way to make the cream so smooth, is by blending the ingredients.
All it calls for is:1 avocado (diced),1/2 teaspoon salt,1/2 teaspoon pepper,1 Tablespoon lime juice,1/4 cup plain Greek yogurt, and1/2 cup cilantro (chopped).
Simply place all the ingredients in a blender or food processor and cream until smooth. If you like yours will a few chunks in it, you can also use a hand mixer to better see the texture, and know when to stop.
Serves: 4 people
Mahi Mahi with Avocado Crema Recipe
This Mahi Mahi is such a simple and delicate recipe and the avocado crema takes it over the top!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
PrintPin
Ingredients
Mahi Mahi
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- salt and pepper to taste
- 1 lime juiced
- 1 Tablespoon olive oil
- 4 Mahi Mahi Fillets
Avocado Crema
- 1 avocado diced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon lime juice
- ¼ cup plain greek yogurt
- ½ cup cilantro chopped
Instructions
Preheat oven to 400 degrees.
In a small bowl, mix together garlic powder, chili powder, salt and pepper, lime juice, and olive oil.
Place fillets on a baking dish.
Generously brush mixture over mahi mahi fillets.
Bake fish for 10-12 minutes, until fillets flake easily with a fork.
While fish is baking, blend together all avocado crema ingredients until smooth. Serve Mahi Mahi topped with avocado crema and cilantro.
Notes
Purchasing Mahi Mahi
- When purchasing Mahi Mahi at your local grocer, you should never be able to smell it. If the Mahi Mahi is a strong fish scent to it, it has been sitting out too long, and won’t have a clean fresh taste.
- It should look pink with red stripes or spots on it. Occasionally, it will have a blueish tint to it, but if your store’s Mahi Mahi color seems a little off, I wouldn’t recommend purchasing it.
- Don’t purchase the Mahi Mahi if the edges are brown and blue. This indicates that it has been sitting out for too long, and is starting to go bad.
- The skin of the fish should be moist and shiny, not flaky and dry. You should be able to see the shine on the fish, very clearly.
Storing Mahi Mahi
- Fresh Mahi Mahi from the store, is best used within three days. If you aren’t using it the day you are purchasing it, wrap it tightly with saran wrap or foil.
- Mahi Mahi will also freeze well. Again, wrap it tightly with multiple layers, and use within 5 months of freezing.
Nutrition
Calories: 278 kcal · Carbohydrates: 8 g · Protein: 34 g · Fat: 12 g · Saturated Fat: 2 g · Cholesterol: 125 mg · Sodium: 460 mg · Potassium: 1005 mg · Fiber: 4 g · Sugar: 1 g · Vitamin A: 682 IU · Vitamin C: 12 mg · Calcium: 59 mg · Iron: 3 mg
Equipment
Baking Dish
Recipe Details
Course: Main Course
Cuisine: American
DID YOU KNOW WE HAVE AYOUTUBE CHANNEL?
We created it, specifically with you in mind. We are all about making our recipes easy for you, so we decided to show you how to make each one.
Each recipe is tried and true, so you know your family is going to love it, even the pickiest eaters.
We take you through each recipe, step by step, and show you what to do at each part.
looking for more fish recipes?
- Grilled Tilapia Tacos
- Healthy Cilantro Lime Shrimp Tacos
- Easy Baked Salmon
- Lemon Butter Tilapia
- Chicken and Shrimp Carbonara
Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
Join The Discussion
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Emily C says:
I made this tonight, and it turned out delicious. My 7mo old loved it, and my 20mo old loved the fish (without the creme)...not to mention me and the hubs thought it was tasty. So overall, it was a huge hit. I served it with roasted broccoli and carrots, and it all went together nicely!
-
Paul Wilson says:
We are regular fish eaters and have tried numerous fish & seafood recipes. This one is easily one of the best I’ve ever tried. The rub is simple but very tasty and the cream is a super tasty and refreshingly light addition. I plated the fish with 5he cream on the side. That way we could taste the fish alone 1st, then with the cream. Loved it both ways. Definitely a keeper!
About The Author:
Steph Loaiza
Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.
Read More
Other Recipes You Might Enjoy
Healthy Cilantro Lime Shrimp Tacos
23 minutes mins
Grilled Tilapia Tacos Recipe
17 minutes mins
Melt in Your Mouth Broiled Salmon Recipe
25 minutes mins
Garlic Honey Lime Shrimp
2 hours hrs 5 minutes mins
Readers’ Favorite Recipes
Easy Baked Crack Chicken Recipe
30 minutes mins
Lunch Lady Peanut Butter Bars Recipe
40 minutes mins
Honey Lime Chicken Enchiladas Recipe
1 hour hr 15 minutes mins
Peaches and Cream Oatmeal Cookies Recipe
20 minutes mins
Peach Cobbler Dump Cake {4 Ingredients} Recipe
50 minutes mins
Chicken Zucchini Casserole Recipe
55 minutes mins