Saturday, October 15, 2011

Baked Ginger-Garlic Mahi Mahi & Tomatoes in Foil

 I am REALLY enjoying tomato season this year! (Even though it wasn't so great in our backyard...)

Scaled for one, easy to multiply:
  • 1 mahi mahi (or any fish) fillet
  • 1 Tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2-1 teaspoon ginger depending on taste
  • 1 teaspoon black pepper (or more to taste)
  • 1 medium or small sliced tomato
  • juice of 1 lemon
  • sea salt to taste
  1. Place mahi mahi on top of a large sheet non-stick aluminum foil.
  2. Blend garlic, ginger, and pepper loosely. Optional to whisk together with olive oil.
  3. Top the fillet with the seasonings.
  4. Place tomato slices on top of seasoned fish.
  5. Drizzle the squeezed lemon juice all over your tomatoes and fish.
  6. Close up aluminum foil into a pocket so that the top and ends are completely sealed around your delicious fish.
  7. Bake at 425°F for 10-15 minutes, or until fish flakes easily with a fork. T(iming depends on thickness of steak.)
  8. Sprinkle thick sea salt to taste all over your tomatoes after you pull it out of the oven and enjoy!
Ten years ago in Belize, we caught live lobsters in the shallow waters and made our way to the shore, where we wrapped the tail meat in foil with wedges of tomatoes and lemons and sprinkled them with garlic salt. After cooking them in beach campfire, we enjoyed one of the most delicious meals of my life! This recipe really reminds me of that dinner and the spicy ginger helps make it perfect for winter!


  1. Yum. This looks delicious, uber-healthy, and FANCY.

  2. I think you'd LOVE it! you should come over soon, and I'll make it for you!