Baked Mahimahi With Tomatillo Salsa Recipe Recipe

Name: Baked Mahimahi With Tomatillo Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Tomatillos -- finely Minced; 1/2 c. Yellow tomato -- seeded; 1/4 c. Green onions -- chopped; 3 Tbsp. Cilantro -- chopped; 1 Tbsp. Jalapeno pepper -- seeded, Chopped; 1/2 tsp Cumin pwdr; 1/4 tsp Salt; 1/4 tsp Pepper; 1 1/2 Tbsp. Lemon juice; 1 tsp Sesame oil -- dark; 1 lb Mahimahi fillets Vegetable cooking spray, Extra virgin olive oil

Servings: persons

1/2 c. Tomatillos -- finely Minced
1/2 c. Yellow tomato -- seeded
1/4 c. Green onions -- chopped
3 Tbsp. Cilantro -- chopped
1 Tbsp. Jalapeno pepper -- seeded, Chopped
1/2 tsp Cumin pwdr
1/4 tsp Salt
1/4 tsp Pepper
1 1/2 Tbsp. Lemon juice
1 tsp Sesame oil -- dark
1 lb Mahimahi fillets Vegetable cooking spray, Extra virgin olive oil

1
Combine first 8 ingredients in a small bowl; stir well.
2
Cover and refrigeratethoroughly.
3
Combine lemon juice and sesame oil; brush mix proportionately over both sides of each fillet.
4
Place fillet in an 11x7x1-1/2-inch baking dish coated with cooking spray.
5
Bake uncovered at 450F for 15 min or possibly till fish flakes easily when tested with a fork.
6
Tranfer to a serving platter.
7
Spoon tomatillo mix proportionately over fillets.
8
Serve immediately.

1033

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. Tomatillos -- finely Minced, 1/2 c. Yellow tomato -- seeded, 1/4 c. Green onions -- chopped, 3 Tbsp. Cilantro -- chopped, and more.

Yes, Baked Mahimahi With Tomatillo Salsa Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Mahimahi With Tomatillo Salsa Recipe

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