This is one of those dishes I whipped up in about 15 minutes not knowing what the heck I was doing. Honestly, I was on the phone with a friend chatting and all of sudden I was snapping photos of dinner.
I’ve never bought Mahi Mahi (dolphin fish) before but I’m trying eat more fish. So when I saw some frozen fillets on sale I thought I’d give them a try. I’m glad I did! It was moist and light, not a fishy taste at all.
The husband and the toddler both like this, surprising enough. Although the toddler needed to be bargained with – no cup cake until you finish your fish, kind of deal – but he ate it none the less!
I’m going to scale the recipe down for 2 servings, I made enough fish and veggies for 4 but only enough rice for 2. Just take the idea and run with it!
- 2 Mahi Mahi fillets (4 oz each)
- Salt & Pepper
- ¼ red onion diced
- Small zucchini diced
- 1 pepper diced (I used ½ red and ½ green)
- 2-3 button mushrooms sliced
- Sprinkle of dried dill (about ¼ tsp)
- ½ tsp dried parsley
- About 2 cups of instant brown rice (like Uncle Ben’s Ready Rice Pouch, Whole Grain Brown)
- Non-stick cooking spray
Preheat the oven to 425 degrees.
Line a cookie sheet with non-stick cooking spray. Sprinkle the Mahi Mahi with salt and pepper and bake for 10-12 minutes.
While the fish is baking, spray a skillet with non-stick cooking spray. Sprinkle the veggies with salt & pepper and sauté over medium heat until they begin to just soften. Sprinkle with the dill and parsley.
Pop the instant rice into the microwave for 90 seconds.
Put about ¾ cup of the brown rice on the center of the place, top with the cooked fish fillet. Then top with the cooked veggies. Server with a fresh lemon wedge.
|Servings||Amt per Serving|
|2||1/2 of the Recipe|
|306||5g||5g||old: 5||new: 8|