Hello Friends! I am counting down the days to this weekend! My long awaited trip to the Cape is finally approaching. Hello sweet vacation! I cannot wait to spend some quality time with my family and boyfriend going to the beach, eating delicious seafood and relaxing with a few great beers all week long.
As a kid we always spent summers down the cape in Orleans and have continued to the tradition as adults. I remember peddling along the bike paths for hours, (whining…definitely whining) playing miniature golf, walking out on low tide at Skaket Beach, and eating the most delicious salt water taffy. As an adult my priorities haven’t changed much. I plan to do all of those things, and more!
In anticipation of this fried seafood heaven I decided to cook up a light and healthy Mahi Mahi before the gluttonous “Cape Cod Alison” takes over. This Mahi Mahi ended up being a little too spicy for me, so I halved the cayenne pepper below. Feel free to double it up though if you like a lot of heat!
Spicy Lime Mahi Mahi
- 1/4 cup olive oil
- juice of one lime
- zest of one lime
- 1 garlic clove
- 1/4 tsp cayenne pepper
- 1/8 tsp pepper
- 1/8 tsp salt
- 2 Mahi Mahi fillets
Whisk all ingredients together in a shallow dish. Place Mahi Mahi fillets into marinade. Turn to coat. Allow Mahi Mahi to marinate in refrigerator for at least an hour.
Heat skillet on medium heat. Add Mahi Mahi fillets and marinade. Allow fillets to cook at least 3-4 minutes on each side. Check the fish to make sure the inside is white and flaky.
Dig into this light flaky fish without guilt! We enjoyed ours with a side of steamed cauliflower and broccoli, as well as Israeli couscous simmered in chicken bullion. Enjoy!