Sheet Pan Mahi Mahi with Mango Sauce

The oven lends itself well to cooking delicate fish. Our sheet pan mahi mahi with roasted mango sauce takes this cooking method to another level. Roasting the mango alongside the fish brings out an extra depth of flavor for the sauce. Subtly sweet red onions round out the dish. For a fun alternative, add the fish and onions to taco shells, then top with a crunchy coleslaw and mango sauce. Enjoy!

Tips for Making Oven Roasted Mahi Mahi

• Red onions will often turn a grayish color while roasting. While it doesn’t affect the taste, it isn’t visually appealing. Toss the onion slices with a half tablespoon of red wine vinegar to boost the acidity, which will retain the red color. The slight added flavor will still pair well with this dish. Read more about this trick.
• The mahi mahi fillets release liquid as they bake. To minimize the amount of liquid mingling with the mango while it roasts, simply arrange the mahi mahi and the fruit on opposite sides of the sheet pan with the red onion positioned in between to create a barrier.
• Reusable Silpat-type silicone sheet pan mats help keep cleanup easy and are also great for baking applications. Here are the mats I use from Amazon.

Ingredients for Sheet Pan Mahi Mahi and Mango Sauce

4 6-oz. mahi-mahi fillets
2 T. extra virgin olive oil, divided
2 large mangoes, peel removed and diced
½ large red onion, cut into thin wedges
1 T. fresh thyme leaves
1 T. fresh lemon juice
1/8 t. chipotle pepper (add more for a spicy mango sauce)
¼ cup fresh parsley, chopped, for garnish

How to Make Oven Roasted Mahi Mahi and Mango Sauce

1. Place top oven rack in the center position and preheat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a silicone baking mat. Set aside.
2. Add the mahi mahi to one end of the sheet pan and drizzle one tablespoon of olive oil on top. Use a pastry brush to spread the oil evenly over the surface of the fillets. Sprinkle with salt and black pepper, to taste.
3. Arrange the diced mango on the same baking sheet in a single layer on the opposite end of the sheet pan without overcrowding.
4. Add the red onion wedges to the center of the sheet pan. Drizzle and toss with the remaining olive oil to coat. Sprinkle with salt and pepper to taste.
5. Place the baking sheet in the preheated oven for 18-20 minutes, or until the mahi mahi is cooked through and flakes easily with a fork. Remove from oven and transfer fish to a platter and cover to keep warm while making the mango sauce.
6. Transfer the roasted mango to a blender or food processor and place the onions back in the oven to roast for several more minutes while you prepare the mango sauce.
7. Add the fresh lemon juice, chipotle powder, and few fresh parsley leaves to the blender or food processor with the roasted mango. Pulse until smooth. Season with salt and pepper if desired, then give another quick pulse to combine.
8. Remove the onions from the oven and divide between four serving plates. Top the onions with a baked mahi mahi fillet and some of the roasted mango chipotle sauce. Top with fresh parsley and serve with your choice of sides. Enjoy!