Baked Mahi Mahi with Wine and Herbs

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 sprigs fresh thyme
  • 8 sprigs fresh parsley
  • 2 bay leaves, preferably fresh
  • 8 cloves garlic, smashed
  • 4 (6-ounce) skinless mahi mahi fillets
  • Kosher salt and freshly ground black pepper
  • 3/4 cup dry vermouth
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 12 cherry or pear red and yellow tomatoes, for garnish
Directions

Preheat oven to 450 degrees F.

Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.


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    Beware! The glass oblong dish we used in the oven broke into pieces when  
    we set the oven to broil for a few minutes. Another reviewer said the same thing. Must be the Vermouth.
    You are not supposed to broil in glass.
    This was awesome! We loved the flavor and we also followed the same recipe for other fish. Will most definitely make this again and again. Thank you!
    *** Warning *** We have made this dish twice in our small electric oven and the alcohol vapor from the vermouth has ignited (flashed both times and blew open the door oven. The first time we had a tight cover on the dish, and the second time a loose cover and it did not make a difference. Either cook it in a larger oven, or dilute the vermouth, or vent the oven to prevent the alcohol from reaching its flash point!
     
      Otherwise, we enjoy the dish (enough to cook it twice. Three times? Not sure...
     
    I loved that it was such basic ingredients and that it came together so well l and had such great flavor! The only adjustment I made was substituting the vermouth with white wine and a little bit of lemon juice. It came out awesome and will definitely make again!
    this was awesome! There was so much flavor it blew my mind. My whole family loved it and we also followed the same recipe for chicken breast because we have non-fish lovers and it was just as amazing on it! Will most def make this again and again.
    So simple and delicious, I just used regular dry herbs and I did use corn starch to firm up the sauce...my hubby and I fought over the dregs of the sauce, it was THE BEST and I finally found a use for leftover dry vermouth...what a great thing to use as cooking wine.
    I made this in an effort to eat more fish...I'm not a fan of thyme so I used dill instead. What a WONDERFUL substitution! The combination of the dill and lemon made the sauce so tasty! I served it with couscous and zucchini. My six year old LOVED it and was so proud that she tried fish and liked it!!!
    The fish was delicate and flaky. The flavor was excellent but next time I will reduce the garlic by a clove or two. I made tomatoes with rosemary and parmesan and some garlic bread to go with the fish. The juice from the fish was so good, even my 5 yesr old was dipping her bread in it as not to leave anything on her plate.
    We don't have fish that often. I had some mahi mahi to use and took a chance on this recipe. All ingredients I had on hand and a they made delicious outcome. I would recommend trying this recipe just as it's written.
    Had my family over and we all enjoyed it even my 2 year old grandson. My fish store was out of Mahi Mahi so I used talapi. The flavoring from the juice was excellent.
    I was greatly disappointed by this recipe. I followed the directions to the "t", used fresh fish and extra dry Vermouth, and it came out lackluster. It was edible, but it's not something I will make again. The herbs and vermouth made the fish tasty, but the taste was not right for my palette. I had an extra mahi mahi steak leftover and decided to eat it the next day by drizzling some bottled honey mustrad dressing over the fish...what a difference it made!! SOOOO much tastier than what I got from the recipe.
    It was only ok.
    This was so easy to make! I didn't have all the ingredients it called for, so I substitued a few ingredients and it still turned out excellent! I will definatly be making this one again!
    This is the best fish I have ever had, It is delicious!!
    Well - I'm sure the reviewers that didn't use vermouth are not aware of what an important cooking wine dry vemouth is. Infused with herbs and tasty in any dish, even chicken gravy, it added such a wonderful flavor. I will also try this with other white fishes (including tilapia - so affordable) and adjust cooking time accordingly. Any time I use vermouth as a flavoring or to deglaze, my friends always ask, "What is the wonderful flavor?" That's why I tried this one and it was a true shiner!
    I used white wine instead of the vermouth and still got a great meal that was easy to make. Even my girlfriend, who is not big on fish, loved this dish.
    I am not sure how the other reviewers rated this 5 stars? This was not very good at all. MY fish was very fresh. I followed the steps very carefully and thought that the recipe was very bland. If you must try this here is a tip...when you transfer the juic`e from the oven pan to the sauce pan do not have the heat on high, it will spatter the sauce, have it on med at most. However, I do not recommend it and will not make it again.
    This was great! I even accidentally cooked it a little longer & it was still perfect. Very moist. I omitted the vermouth & added a splash of lemon juice & water so I wasn't starting with a dry baking dish. I'd make this again in a heartbeat. Even my 3-year-old enjoyed it.
    Very simple and fast. Fish was tender, flaky and flavorful. Definitely will make again.....
    this is a superb recipe..i did omit the wine and it was just wonderful..may even be my favorite fish dish
    delicious!
    Very easy and great flavor
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