Description

Craving a light, flavorful meal that’s packed with protein and veggies, perfect for a quick weeknight dinner? The Mahi Mahi & Veggie Skillet is your answer! This dish features tender mahi mahi (or salmon) fillets cooked with colorful sweet red peppers, earthy mushrooms, and sweet onions, all brightened with a lemony finish and fresh chives.

Ingredients

To make Mahi Mahi & Veggie Skillet for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this wholesome dish:

Olive Oil (3 tbsp, divided): Used for cooking, adding a Mediterranean touch.
Mahi Mahi or Salmon Fillets (4, 6 oz each): Flaky, protein-rich fish that’s the star of the dish.
Sweet Red Peppers (3 medium, cut into thick strips): Add sweet, vibrant crunch.
Sliced Baby Portobello Mushrooms (½ lb): Bring earthy flavor and texture.
Large Sweet Onion (1, cut into thick rings and separated): Provides sweet, savory depth.
Lemon Juice (⅓ cup): Adds bright, tangy freshness.
Salt (¾ tsp, divided): Enhances flavors throughout.
Pepper (½ tsp): Offers a mild kick.
Minced Fresh Chives (¼ cup): Add a fresh, oniony finish.
Pine Nuts (⅓ cup, optional): Provide a nutty, crunchy garnish.

Substitutions and Variations:

Mahi Mahi/Salmon: Swap with cod, tilapia, or halibut; adjust cooking time based on thickness.
Red Peppers: Use yellow or orange bell peppers, zucchini, or asparagus.
Mushrooms: Replace with white button mushrooms, shiitake, or skip for a lighter dish.
Sweet Onion: Substitute with yellow onion or red onion for a sharper flavor.
Lemon Juice: Use lime juice or white wine vinegar for a different tangy note.
Add-Ons: Include spinach, cherry tomatoes, or minced garlic for extra flavor.
Nut-Free: Skip pine nuts or use sunflower seeds for crunch.

Why These Ingredients Matter: The fish provides lean protein and heart-healthy fats, while the peppers, mushrooms, and onions add fiber, vitamins, and vibrant color. The lemon juice and chives bring a fresh, zesty finish, making this a balanced, nutrient-rich meal perfect for healthy eating.

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Instructions

Step 1: Cook the Fish

In a large skillet, heat 2 tbsp olive oil over medium-high heat.
Add 4 mahi mahi or salmon fillets (6 oz each) and cook for 4–5 minutes per side, until the fish just begins to flake easily with a fork (internal temperature of 145°F).
Remove the fillets to a plate and keep warm.

Tip: Pat fish dry before cooking for a better sear, and avoid overcooking to keep it moist.

Step 2: Cook the Vegetables

In the same skillet, add the remaining 1 tbsp olive oil.
Add 3 medium sweet red peppers (cut into thick strips), ½ lb sliced baby portobello mushrooms, 1 large sweet onion (cut into thick rings and separated), ⅓ cup lemon juice, and ¼ tsp salt.
Cook, covered, over medium heat for 6–8 minutes, stirring occasionally, until the vegetables are tender.

Tip: Stir occasionally to ensure even cooking, and keep the lid on to trap steam for tender veggies.

Step 3: Combine and Finish

Return the fish fillets to the skillet, placing them over the vegetables.
Sprinkle with ½ tsp pepper and the remaining ½ tsp salt.
Cook, covered, for 2 minutes longer until the fish is heated through.

Tip: Nestle the fish gently into the veggies to absorb flavors without breaking the fillets.

Step 4: Serve

Transfer the fish and vegetables to plates or a serving platter.
Sprinkle with ¼ cup minced fresh chives and, if desired, ⅓ cup pine nuts.
Serve hot.

Tip: Serve immediately to enjoy the tender fish and vibrant veggies at their best.