'Muff'in Dome

Mahi-Mahi with Citrus and Avocado {Eat Seasonal}

mahi mahi with citrus

If it is a tad gloomy where you are, and you’re tempted to give into the winter blues, this quick, little recipe will help perk up your evening meal.


Citrus must be God’s little spot of sunshine in the midst of dreary, wintery days. It certainly makes me long after sunshine and gives me hope for warmer days.

avocado and citrus

A bit of fish in your dish will also, perhaps, elicit thoughts of toastier day spent at the beach soaking up the sun’s rays.

This dish requires a little trick called “supreming” but I promise it sounds fancier than it is. I will give you a little three-step process to get you going.


 1) Start by cutting the two ends off of your orange.


2) Next, place your orange flat on one of the ends you just removed. Take a sharp knife (paring knife is perfect for this) and slice around the orange to remove the pith and rind.

segmented orange

3) Once your rind is off, holding the orange over a bowl to catch the juices, carefully slice into each segment removing it and putting it to the side for later use.

orange and grapefruit juice

Once all the pieces are out, squeeze the remaining juices from the orange into the bowl. Do the exact same thing with the grapefruit.

Easy peasy, lemon — I mean, orange — squeezy.

You’re halfway there to a complete dinner!

mahi mahi with citrus

Mahi-mahi with citrus and avocado

approximately 1 lb. of mahi-mahi
salt and pepper
1 orange
1 grapefruit
1 avocado

Preheat oven to 450 degrees.

Following directions above supreme your orange and grapefruit. Reserve about 1/2 c. of the juices for later. {Drink the remainder??}

Pat dry the mahi-mahi. Season with salt and pepper. Over medium-high heat, place your fish in an oven-proof skillet (I use cast iron for this) and cook for 5-7 minutes on one side, until mostly opaque. Turn over the fish carefully and place in the oven for 3-5 minutes to finish the cooking process.

Slice avocado lengthwise. Place avocado, orange and grapefruit slices on plates. Put fish on top. Pour a little of the reserved juices over the top of the fish.

Enjoy! It goes wonderfully with a green salad and a few slices of toasted sourdough.

Serves 2-4.

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