Mahi Mahi & Veggie Skillet
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
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
Reviews
I did not have mushrooms, so made this without. My husband and I both enjoyed the dish, it almost felt like a dish you would find in a restaurant.
Good Mahi recipe. I used Mahi and left off the pine nuts.
I also used tilapia and this dish was excellent. Easy to make and very tasty. I served it with rice and green beans.
Everyone loved this meal! They want me to make it again! Very easy to make and flavorful. I didn't have mahi so I used tilapia.
Like the reviewer before me, I didn't have mahi mahi either and also used tilapia, with equally good results. I cut the recipe way down for just one serving, using one fillet, and smaller portions of the veggies. And, I added some capers. And, I had a small bit of tartar sauce for dipping the fish. I like rice with fish, so that was my side. I like the flavors of the sauted veggies with the fish. Excellent.
Simple and Delicious! I did not have Mahi Mahi, so I substituted Talapia! I didn't have lemon juice, so I squeezed 1 lemon in it's place - about 2 Tbsp. Other than that, I followed the recipe, exactly! This will be a family favorite. Thanks for sharing.