Recipe Collections
Citrus Herb Crusted Mahi Mahi with Quinoa Salad
Original recipe: 4 servings · Prep: 20 min · Cook: 35 min · Total: 70 min
By PowerProteinPlates Editorial TeamPublished Apr 13, 2026 | Updated Oct 17, 2026
Caribbean
70 mins
easy-recipesgluten-freewhole-foods
Citrus-and-herb-coated mahi mahi served with quinoa, tomato, cucumber and mint salad. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 35 minutes; additional elapsed time 15 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
35 min
Total
70 min
Servings
4
Difficulty
easy
Cuisine
Caribbean
Ingredients
Servings
4
- 4 mahi mahi fillets (6 oz each), skin removed
- Zest of 1 lime
- Zest of 1 orange
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp olive oil, plus extra for cooking
- Salt and freshly ground black pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh mint leaves, chopped
- Juice of 1 lime
- 1 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
-
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
-
In a small bowl, combine lime zest, orange zest, parsley, cilantro, minced garlic, ground cumin, paprika, cayenne pepper (if using), 2 tablespoons olive oil, salt, and pepper. Mix well to form a coarse citrus herb crust mixture.
-
Pat the mahi mahi fillets dry with paper towels. Press the citrus herb crust mixture evenly onto the top side of each fillet.
-
Heat a non-stick skillet over medium heat and add a small amount of olive oil. Sear the mahi mahi fillets crust-side down for 2-3 minutes until golden brown and fragrant.
-
Carefully transfer the fillets crust-side up onto the prepared baking sheet. Bake for 8-12 minutes, or until the fish is opaque and flakes easily with a fork. A thermometer in the thickest part should read 145 F (63 C).
-
While the fish bakes, prepare the quinoa salad: In a medium saucepan, bring water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed.
-
Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork, then transfer to a large bowl to cool slightly.
-
Add cherry tomatoes, diced cucumber, chopped red onion, and fresh mint to the quinoa. Drizzle with lime juice and 1 tablespoon extra virgin olive oil. Season with salt and pepper, then gently toss to combine all ingredients evenly.
-
Serve each mahi mahi fillet with a generous portion of quinoa salad. Garnish with additional fresh herbs if desired and enjoy a balanced, flavorful meal.
Timing note
Preparation, searing, baking, quinoa simmering and 5-minute resting plus cooling determine total duration.
Storage
Refrigerate promptly in covered containers for up to 3 days. Keep fish and quinoa separate where practical and reheat leftovers to 165 F (74 C).
Related Articles
Read related guides and practical cooking tips.
Recipe Collections
10 Snack Recipes with Nuts, Seeds or Legumes
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register