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Nutrition Facts
Serving Size 163 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 490 mg 20%
Total Carbohydrate 17 g 6%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 4 g
Vitamin A 10% Iron 2%
Vitamin C 90% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mahi Mahi in Mojo de Ajo
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

1 cup(s) fresh garlic cloves, roasted
1 cup(s) extra virgin olive oil
1 1/4 Lb mahi mahi fillets, fully thawed if using frozen fillets
1 Tbsp extra virgin olive oil
1 Tsp kosher salt
1 Tsp black pepper
1/2 cup(s) fresh orange juice
1/2 cup(s) fresh lime juice
1 lime, zested
2 Tbsp fresh oregano, chopped
1 large grapefruit, skin and pith removed and cut into segments or slices
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Preheat oven to 350ºF.
In a small sauce pot add peeled garlic cloves and cover with olive oil. Roast in oven uncovered for about 45 minutes or until soft and slightly browned. Remove from oven and cool before making sauce.
In oven safe baking dish add fillets, brush with remaining olive oil and season with salt and pepper. Bake 10 - 12 minutes or until internal temperature reaches 145ºF.
Meanwhile, finish sauce by adding garlic and oil to a blender adding orange juice, lime juice and zest, and oregano. Blend until smooth and emulsified, then season to taste with salt and pepper.
For plating: Place each portion in a bowl and drizzle a generous amount of sauce all around fish so it appears to be swimming in a shallow pool. Garnish with fresh grapefruit segments. *Optional: garnish with torn fresh mint and basil leaves.


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