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    • Mahi Mahi & Veggie Skillet Recipe

    Mark Sharron
    Easy
    20 minutes
    4
    Mahi mahi is a delicious fish that’s both healthy and filling. This dish is super quick and easy to make. It has less carbs per serving, so you can enjoy the flavor without feeling too guilty.
    1 rating
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    Ingredients

    • 3 tablespoons olive oil
    • 4 mahi mahi fillets, preferably 6 ounces each
    • 3 red peppers, cut into strips
    • 1/2 pound baby portobello mushrooms, sliced
    • 1 large onion, cut into thick rings
    • 1/3 cup lemon juice
    • Salt and pepper
    • 1/4 cup minced chives
    • 1/3 cup pine nuts

    Method

    • Mahi Mahi & Veggie Skillet Recipe: Step-by-Step Method
    • Prepare all vegetables: cut red peppers into strips, slice mushrooms, and cut onion into thick rings
    • Pat mahi mahi fillets dry and season both sides with salt and pepper
    • Heat 2 tablespoons olive oil in a large skillet over medium-high heat
    • Sear mahi mahi fillets in hot oil for 2-3 minutes per side, until golden and just cooked through; transfer to a plate and cover loosely
    • In the same skillet, add the remaining tablespoon olive oil
    • Add onions and cook 2-3 minutes, stirring occasionally, until starting to soften
    • Add red pepper strips and sliced mushrooms to the skillet with the onions
    • Cook vegetables, stirring frequently, for 5-6 minutes until just tender and slightly caramelised
    • Deglaze the skillet with lemon juice, scraping any browned bits from the pan
    • Return mahi mahi fillets to the skillet, nestling them among the vegetables
    • Sprinkle minced chives and pine nuts evenly over the fish and veggies
    • Cover the skillet and let everything warm together for 2 minutes, allowing flavours to meld
    • Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired
    • Transfer mahi mahi fillets to serving plates and spoon vegetables and pan juices over each
    • For plating, place a bed of vegetables on each plate and top with mahi mahi fillet, garnished with extra chives and pine nuts
    • Serve immediately while hot