Roasted Mahi Mahi With Lemon, Parsley, Garlic Oil and Garlic Scapes

courtesy of David Ford, one of our Eat Like a Fish Citizen Scientists

 
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RECIPE

Ingredients

  • 1½ pounds fresh mahi mahi fillets

  • Olive oil for baking and frying

  • Sea salt and black pepper (Tellicherry preferred) to taste

  • 1 bunch garlic scapes, ends trimmed

  • 6 garlic cloves, minced

  • 1 lemon, juiced

  • 1 bunch parsley, chopped

  • 1 lemon, cut in wedges

 

Preparation

  1. Set oven to 450 degrees.

  2. Brush fillets with olive oil on both sides. Liberally sprinkle salt and pepper on each side and rub into the flesh with the backside of a soupspoon.

  3. Lightly coat a baking sheet with olive oil, and arrange fillets and garlic scapes on sheet.

  4. Roast for 10 minutes, or until reaching desired doneness.

  5. Meanwhile, pour enough olive oil in a pan to cover the bottom and heat until just shimmering. Add garlic and gently cook a few minutes. Do not let garlic brown. Stir in ½ of lemon juice. Remove from heat.

  6. Lay roasted fillets on a serving platter. Scatter chopped parsley on fish and drizzle with remaining lemon juice. Place garlic scapes on top.

  7. Serve with leftover cooking oil and lemon wedges on the side.

     

    Tip

    The garlic sauce is served on the side to allow spooning the desired amount on the fish when served. The garlic scapes add crunch and visual appeal to the fish. This recipe would work well for most fresh filets of fish.