Cooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas
Mahi Mahi & Veggie Skillet
Ingredients
- 3 tablespoons olive oil, divided
- 4 mahi mahi or salmon fillets (6 ounces each)
- 3 medium sweet red peppers, cut into thick strips
- 1/2 pound sliced baby portobello mushrooms
- 1 large sweet onion, cut into thick rings and separated
- 1/3 cup lemon juice
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1/4 cup minced fresh chives
- 1/3 cup pine nuts, optional
Directions
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan.
- Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes.
- Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, until heated through, about 2 minutes longer. Sprinkle with chives and, if desired, pine nuts before serving.
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