Ingredients
Adjust the recipe for à la carte service or banquet production. Base recipe yields 2 servings.
Base recipe = 2 servings.
- 360 g Mahi Mahi fillet
- Sea salt and cracked black pepper
- 320 g red bell peppers
- 15 ml extra virgin olive oil
- 50 g avocado (garnish)
Method
- Season the Mahi Mahi with olive oil, sea salt, and cracked black pepper.
- Bake at 325°F / 165°C for about 20 minutes, or until gently cooked through.
- Roast the red bell peppers, peel them, blend with olive oil, and pass through a sieve for a smooth sauce.
- Plate the fish over or beside the roasted pepper sauce.
- Finish with fresh diced avocado garnish before service.
Chef’s Note: This is a clean, lighter seafood dish with bright color and elegant plating. The roasted pepper sauce adds sweetness and depth, while avocado softens the profile and brings freshness to the plate.
| Calories | 420 |
| Fat | 25 g |
| Carbohydrates | 8 g |
| Protein | 35 g |
| Sodium | 350 mg |