Mahimahi With Citrus Balsamic Vinaigrette Recipe

Name: Mahimahi With Citrus Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup roasted red peppers, skins removed; 1 roasted garlic clove; 1/4 cup sliced red onion; 1/4 teaspoon cayenne pepper; 1/4 cup vegetable stock; For the vinaigrette:; 1/2 tablespoon butter; 2 tablespoons balsamic vinegar; 2 tablespoons frozen orange juice concentrate, undiluted; 1 tablespoon flour; pinch kosher salt; 1 pound mahimahi or other white fish fillets, cut into 4 oz portions; 4 teaspoons chopped chive for garnish; 2 teaspoons grated or finely chopped orange zest for garnish

Servings: persons

1 cup roasted red peppers, skins removed
1 roasted garlic clove
1/4 cup sliced red onion
1/4 teaspoon cayenne pepper
1/4 cup vegetable stock
For the vinaigrette:
1/2 tablespoon butter
2 tablespoons balsamic vinegar
2 tablespoons frozen orange juice concentrate, undiluted
1 tablespoon flour
pinch kosher salt
1 pound mahimahi or other white fish fillets, cut into 4 oz portions
4 teaspoons chopped chive for garnish
2 teaspoons grated or finely chopped orange zest for garnish

1
Preheat oven to 350.
2
Combine peppers, garlic, onion, cayenne in a blender with only enough of the vegetable stock to thin. Blend until smooth then set aside.
3
Brown butter in skillet over medium heat. Whisk in vinegar, orange juice concentrate and remaining vegetable stock and bring to a boil.
4
Remove from heat and stir in flour and salt.
5
Return to heat and simmer for 3 minutes, or until slightly thickened. Remove from heat and set aside.
6
Spray a baking dish with non-stick cooking spray, place fish in dish and bake for about 10 to 12 minutes, until fish flakes easily.
7
To serve, place portion of fish on plate, top with 1/4 cup red pepper puree and 2 tablespoons warm vinaigrette.
8
Garnish with chives and zest.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup roasted red peppers, skins removed, 1 roasted garlic clove, 1/4 cup sliced red onion, 1/4 teaspoon cayenne pepper, and more.

Yes, Mahimahi With Citrus Balsamic Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mahimahi With Citrus Balsamic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions