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Roasted Mahi-Mahi with Cherry Tomatoes & Shiitake Mushrooms

by Angelica Mastellos on May 11, 2021


  • 4 skin-on Mahi-Mahi fillets, thawed
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 12 – 16 shiitake mushrooms, halved
  • 8 – 10 cherry tomatoes, halved
  • 1 lemon, juiced
  • ¼ cup dry white wine
  • 1 shallot, minced
  • ¼ cup heavy cream
  • ½ lb unsalted butter, cubed and chilled
  • 1 tbsp fresh chives


  1. Preheat oven to 400 degrees. Score the skin side of each fillet with a sharp knife. In a large, ovenproof skillet, heat olive oil and one tablespoon of butter until bubbly.
  2. Season fish on both sides with salt and pepper and place skin side down in pan. After two to three minutes, flip fish and add mushrooms and tomatoes.
  3. Place in oven and roast for six to eight minutes or until fish is cooked through. In a small saucepan, reduce lemon juice, wine and shallots until liquid is almost completely gone. Add cream and reduce by half.
  4. Remove pan from heat and stir in butter a little at a time, making sure that the sauce does not separate. Garnish sauce with chives. Plate fish and vegetables and serve with a couple of spoonfuls of sauce.