My Garlic Parmesan Mahi Mahi is a family favorite and has been for years! Why am I just now sharing? Oh well, grab your ingredients and let’s cook!
Made it to see August 2020! Never would have realized how monumental it would feel until after living through this past Spring. We continue to get ready for the school year, which will look much different of course, and have been successful finding some normalcy visiting with a few friends. I take the kids to the skate park  weekly too, which gives us a routine (at least for one day a week), forces us to make sure we get that Vitamin D, and lets the kids work on their tail whips, grinds, and other words that have arbitrary meanings to me.
The past couple weeks I have been intentionally trying to work on some nutritional things. I found that while I don’t binge, I did pick up some snacky behaviors spending more time at home and I don’t tend to grab celery to snack on if you know what I mean. Fruit? Nah. Cucumber slices? No thanks. I go straight for healthier processed foods and chips. So I’m working on that. I wanted to start thinking about thinking about what I shove in my mouth. I don’t need to create disordered eating or obsessive habits, just sort of getting back to being mindful. Speaking of which, did you catch my Spicy Crab Roll Salad ? Find it HERE !
Which includes dinner! We had gotten into a groove of ordering takeout to support local businesses, which I’m still happy to do, but I’d jump between favorite food choices without really caring about the nutritional aspects. I’d say this is a great time to refocus. So I’m doing it. This meal has very basic ingredients, no garbage, and OMG THE FLAVOR!!!! It has been a favorite of my family’s for years, and now that I’m sharing a little more dairy on the blog, you get access to it! Perfect Summer dish and can be paired with almost any side. I hope you’ll love it as much as we do!Print 
Garlic Parmesan Mahi Mahi
- 2 pounds mahi mahi
- 1 stick butter, yes a whole dang stick, softened
- 1/2 mayo
- 1/2 cup romano or parmesan cheese
- 1 teaspoon sea salt
- 2 garlic cloves, minced
- 1 teaspoon dried parsley flakes
- Juice from one lemon
- Preheat your oven to 435F
- Mix the remaining ingredients (except for the lemon juice) in a bowl
- Place the fish in a casserole dish (or 2) and spread the mixture on top of the fish
- Squeeze the lemon on top of the fish
- Bake for 20-25 minutes or until fish is cooked through and browning