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Lemon-Dijon Mahi Mahi

June 21, 2010

This is a simple foul-proof recipe with only 5 ingredients! You seriously can’t go wrong with this dish. It’s perfect for a hot summer night and light enough to not leave you feeling overstuffed. Roasting tomatoes bring out the natural sweetness of tomatoes. You roast them in the same pan as the fish, easy clean-up! Since corn is in season, roasting corn on the cob is my favorite way to enjoy this vegetable. Not only is it sweet and crisp on the outside, the corn tastes so fresh and 100 times better than canned corn.

Lemon Dijon Mahi Mahi

Serves 2


  • 2 mahi mahi fillets (or any white fish)
  • 2 teaspoons Dijon mustard
  • lemon slices
  • Salt and pepper
  • Drizzle of olive oil


1. Season fish with salt and pepper on both sides

2. Spread 1 teaspoon of Dijon on each fillet and top with lemon slices

3. Drizzle a bit of olive oil on each and bake at 350 degrees for 8-10  minutes until fish is flaky. Serves with roasted tomatoes and corn

Note: To roast tomatoes, cut 1 cup of cherry tomatoes in half. Drizzle with some olive oil and pop into the same pan as the fish.

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