Mahi Mahi


  • 4 mahi mahi fillets, about 6-ounces each
  • 1-½ tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper, or to taste
  • 1 zucchini, cut into 1-inch slices
  • 1 red bell pepper, chopped
  • 1 red onion, cut into 8 wedges
  • 1 can (15.5 ounces) garbanzo beans, drained, rinsed, and dried with paper towels
  • Fresh chopped mint or parsley, for garnish, optional
  • Yogurt, for serving, optional
  • Lemon wedges, for serving


  • Preheat oven to 450˚F.
  • In a small mixing bowl combine paprika, cumin, coriander, garlic powder, thyme, salt, and pepper. Set aside.
  • Line a large sheet pan with parchment paper or aluminum foil.

    You can also use a large ovenproof pan.

  • Add prepared zucchini, peppers, onions, and chickpeas to the sheet pan; drizzle with 1 tablespoon oil and toss with half of the spice mixture.
  • Spread out in one single layer and bake for 15 minutes.
  • In the meantime, coat fish with remaining oil and remaining spice mixture; rub in the spice all around the fillets.
  • Remove sheet pan from oven; push around the veggies to make room for the fillets.
  • Nestle mahi mahi in between the veggies.
  • Bake for 10 to 12 more minutes, or until mahi mahi is cooked through.
  • Remove from oven and let stand 5 minutes.
  • Garnish with mint or parsley.
  • Serve with yogurt and lemon wedges.

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