After just about 30 minutes marinating time in the fridge, the boneless mahi mahi turned out so flavorful and satisfying. Considering its easy prepping and simple cleaning, this is one fish recipe that cannot be missed.
Oven-baked mahi tikka -
Ingredients?
- 300 grams mahi mahi
- Some cilantro (optional)
- 1 lemon wedge (optional)
Marinade:
- 2 tablespoons plain yogurt
- 1 tablespoon light-tasting oil
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon Kashmiri or regular red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon scraped and chopped ginger
- 1 clove peeled and chopped garlic
How?
Cut the mahi mahi to chunks. Fine chop the cilantro. Peel and chop the garlic and a small piece of ginger.
Bring out a bowl, mix in all the ingredients required under the "marinade" section. Add in the mahi mahi.
Give it a gentle massage till evenly blended. Cover with cling foil and transfer to the fridge for about 30 minutes.
Once ready to cook, remove the fish from the fridge and let it rest under room temperature for 5 minutes.
Preheat the oven to high heat. Line a baking sheet with foil, this will greatly cut-down the cleaning time afterwards. Lay the marinated fish over the baking sheet.
Into the oven for about 10 minutes, or till fully cooked through.
Remove from the oven, plate and serve with lemon wedge, also garnish with chopped cilantro.
Cut down the amount of salt used in half for lighter-tasting preference.
I served mahi tikka with basmati rice. However, after a second thought, even though it's like mixing Indian with Mexican food, I think this recipe works really well with tortilla. Either tacos or burritos, the fish itself is already well-seasoned, imagine pairing it with fresh salsa, cilantro, and lime on top. My mouth is watering just by thinking about it.
Other recipes using mahi mahi:
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