Baked Dijon-Glazed Mahi Mahi

Kyra Williams

by | Updated: December 3rd, 2016

Traditional turkey has been a centerpiece on your holiday table for as long as you can remember. But this year, you’d prefer to bypass the tryptophan tiredness and minimize food waste (one can only eat so much leftover meat!). This baked mahi mahi is the perfect main course whether you’re looking to dine light or hosting a smaller-sized celebration. Mild and tender, mahi soaks up this tangy-spicy Dijon rub for bite after bite of flavorful and festive fish.

Baked Dijon-Glazed Mahi


1-1/2 lbs. wild-caught mahi mahi filets
1/4 cup extra virgin olive oil
1 lime, juiced
2 Tbsp. whole grain Dijon mustard
2 Tbsp. ground cumin
1 Tbsp. organic black pepper
1 Tbsp. garlic powder
1 tsp. organic white onion powder 
 1 tsp. organic ground cinnamon 
1/2 tsp. fine Portuguese sea salt  


  1. Preheat oven to 350 degrees F.
  2. Mix oil with all wet and dry ingredients until it becomes a paste. Brush paste onto filets.
  3. Place filets in a pan and bake for 10-12 minutes.
  4. Broil on high for about 3-5 minutes