Baked Mahi Mahi. Slow-baked Mahi Mahi with roasted bell pepper sauce and fresh avocado garnish. A healthy Tuscan seafood secondi.
Italian recipe. Secondi. Seafood.
Ingredients include Mahi Mahi, roasted bell pepper sauce, avocado, olive oil, fresh herbs, garlic.
Techniques include slow baking, pepper roasting, fish roasting, Mediterranean plating.
Nutrition tags: high protein, omega 3, healthy seafood, Mediterranean diet.
Dietary tags: pescatarian, dairy free, Mediterranean, main course.
Wine pairings: Vermentino, Pinot Grigio, Sauvignon Blanc, Vernaccia di San Gimignano.
Protein: Mahi Mahi. Cut: fish filet. Station: Fish Station.
Flavor profile: medium fat, medium acid, medium salt, medium umami, low sweet, low bitter, low earthy, high fresh, low spice, medium richness.
Wine logic: Crisp aromatic white wines complement the delicate texture of Mahi Mahi while balancing the roasted pepper sweetness and creamy avocado garnish.
Related terms: Mediterranean seafood, Italian baked fish, healthy fish entree, Tuscan seafood recipe, roasted pepper fish, coastal Italian cuisine.
Baked Mahi Mahi
Slow-baked Mahi Mahi with roasted bell pepper sauce and fresh avocado garnish. A clean and elegant seafood secondi recipe structured for Menu Builder and future live inventory support.
SecondiFish - FilletTier 1 - Sous-vide ready
Ingredients
Adjust the recipe for à la carte service or banquet production. Base recipe yields 2 servings.
Base recipe = 2 servings.
360 g Mahi Mahi fillet
Sea salt and cracked black pepper
320 g red bell peppers
15 ml extra virgin olive oil
50 g avocado (garnish)
Method
Season the Mahi Mahi with olive oil, sea salt, and cracked black pepper.
Bake at 325°F / 165°C for about 20 minutes, or until gently cooked through.
Roast the red bell peppers, peel them, blend with olive oil, and pass through a sieve for a smooth sauce.
Plate the fish over or beside the roasted pepper sauce.
Finish with fresh diced avocado garnish before service.
Chef’s Note: This is a clean, lighter seafood dish with bright color and elegant plating. The roasted pepper sauce adds sweetness and depth, while avocado softens the profile and brings freshness to the plate.
