Skinny Baked Lemon Dill Mahi Mahi :: Recipe

I travel back and forth quite a bit, so Tony and I only spend 3-4 nights at home together. Lately, I've been making a real effort to cook at home more often. What I've been doing is planning meals at the beginning of the week, giving Tony a grocery list, and then I do all the cooking on the weekends. It's been a good system so far. This week, one of the meals I made was Baked Lemon Dill Mahi Mahi, inspired by Skinny Mom's Skinny Lemon Tilapia.

It is SUPER easy to make and very delicious. Both Tony and I loved it and are going to put it into the regular recipe rotation. I served it with spinach sautéed in garlic, salt and butter and brown rice. Very delicious, healthy, and filling. I never have fresh lemons around, so having Lemon Vitality is often a lifesaver when I'm cooking. I apologize for the lack of photos, I just wasn't thinking a head!

Skinny Baked Lemon Dill Mahi Mahi

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Makes 4 smaller sized servings

Ingredients
For the Fish

• 4 4ounce Mahi Mahi fillets (or any fish of your choice)
• 4-5 Drops of Lemon Essential Oil/ Lemon Vitality
• 2T Water
• 3 T of Melted Butter or Olive Oil (just realized original recipe called for tsp not T, oops lol)
• 4 tsp Fresh Dill
• Fresh Pepper

For the Sauce

• 1 ounce of Lite Cream Cheese
• 4-5 Drops of Lemon Essential Oil/ Lemon Vitality
• 2T Water
• 1T Fresh Dill

Directions

1. Pre-heat oven to 375. Spray baking sheet with cooking spray, or do what I do, which is just put some foil down (I curl up the edges to keep the butter and seasoning in). Place fish fillets on pan.
2. Pour melted butter or oil and lemon juice over fish. Mix lemon essential oil with water and sprinkle evenly over fish, along with dill. Add a few turns of the pepper mill if you like.
3. Place in oven and back approximately 20 minutes or until fish is white, fully opaque, and flaky. 
4. While fish is baking, put cream cheese, lemon drops, water, and dill into a microwave safe bowl and cook for 1 minute, stirring at 30 seconds. You may need to do some extra cooking and mixing to make it smooth. Mixture will thicken as it cools.
5. Place fillets onto place and garnish with sauce.

This recipe would be great with any white fish or even salmon. Please let me know if you try it out!

Photo Credit