Mahi-Mahi is a wonderfully forgiving fish. It’s firm without being tough and has a mild, not-too-fishy flavor. This makes it wonderfully adaptable for most seafood recipes, like this spicy roasted Mahi-Mahi and olive spaghetti.
If you’re trying to sneak in extra vegetables, you can roast some vegetables to add to this pasta. Otherwise, order fresh fish online and get ready for your family’s new favorite treat!
Ingredients
For the fish:
- 4 Mahi-Mahi fillets, skin off or on to taste
- Extra-virgin olive oil
- Sea salt
- Black pepper
For the pasta:
- 10 ounces whole-grain spaghetti
- 2 tablespoons extra-virgin olive oil
- 2 cloves of garlic, sliced
- Kosher salt
- A pinch of crushed red pepper
- One 28-ounce can whole plum tomatoes (crushed by hand)
- 1/2 teaspoon dried oregano
- 10 kalamata olives, quartered
- 1/2 cup loosely packed chopped parsley
Instructions
- Heat the oven to 400 degrees and bring a pot of water to boil.
- Measure your fillets at the thickest part. Drizzle with olive oil and sprinkle with salt and pepper on a rimmed baking sheet. If you’ve left the skin on, put the skin side down. Roast the fish for 10 minutes per inch of thickness, until the fish is opaque and tender but before it starts to flake (you’ll check this by stabbing it with a fork).
- Meanwhile, cook spaghetti according to package instructions. Drain, reserving 1 cup of pasta water, and set aside the spaghetti.
- Add the olive oil, 3/4 teaspoon of salt, and crushed red pepper to a skillet on medium-high heat. Once the oil shimmers, add the crushed tomatoes, remaining pasta water, and oregano.
- Bring to a high simmer until the sauce is thicker but still loose (12 to 15 minutes).
- Add in the olives. If you’d like, you can cut up the fish and cook it for a few minutes here, but it’s not required. Don’t cook the fish too long, though, or it will dry out (no more than 3 minutes).
- Add the spaghetti and parsley. Toss to combine. Separate into four serving bowls or plates. If you didn’t add the fish, serve the fillets on the side.
