Baked Mahi-Mahi in Parchment with Quick-Pickled Peppers & Lime

YKGrub · Aug 2026 · Serves 2 · ~45 min (incl. 30 min pickle rest) · Oven

Ingredients

• ~1 lb mahi-mahi fillets (2–3 servings)
• 1 bell or banana pepper, thin-sliced
• Rice vinegar, enough to cover sliced peppers
• Pinch of salt and sugar (for pickle)
• 1 lime, sliced, plus extra for squeezing
• Olive oil, drizzle
• Salt and pepper

Method

1. Quick-pickle the peppers

Toss thin-sliced peppers with rice vinegar, a pinch of salt and a pinch of sugar. Let sit at least 30 min (can be made the morning of).

2. Fold the packets

Fold mahi-mahi fillets into parchment packets with lime slices, a drizzle of olive oil, salt and pepper.

3. Bake

Bake at 400°F for 15 minutes — the packet steams the fish so it stays moist.

4. Finish

Open packets tableside, top with the quick-pickled peppers and a squeeze of fresh lime.

Tips

• ~380 cal / 34g protein per serving
• Lean white fish + olive oil as the only added fat — good LDL-friendly choice