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MAHI MAHI WITH LEMON SQUASH
Build a balanced plate with zesty citrus flavors over top the sweet meat of our mahi mahi, and complete with a wonderful grain and fresh vegetable medley.
INGREDIENTS
| 4 | Sea Best® Mahi Mahi fillets |
| 4 | cups brown rice, cooked |
| zest and juice of 2 lemons | |
| 2-3 | tablespoons olive oil, divided |
| 3 | cloves garlic, minced |
| 1 | lb zucchini/yellow squash, sliced |
| 8 | oz cremini mushrooms, halved |
| 2 | tablespoons shallot, finely chopped |
| 2 | tablespoons fresh parsley, chopped |
| 1 | tablespoon capers, drained |
| 1 | teaspoon dijon mustard |
| salt and pepper to taste |
DIRECTIONS
- Preheat oven to 450°.
- Line a baking sheet with foil and spray with non-stick cooking spray. Place mahi mahi on sheet, brush with olive oil and season with salt, pepper and 1 clove of minced garlic. Bake mahi for 15-20 minutes, until fish is opaque throughout.
- Add 2 teaspoons of olive oil to a large nonstick skillet and heat over medium-high. Add squash, remaining minced garlic, and salt and pepper. Cook 7 minutes, or until squash is crisp-tender. Remove from skillet. Add 2 teaspoons of olive oil to the skillet, then add mushrooms. Cook until tender. Return squash and heat through.
- For the vinaigrette, add shallot, parsley, capers, mustard, ½ teaspoon lemon zest, 3 tablespoons lemon juice, 2 tsp olive oil, and salt and pepper to taste in a small bowl and whisk. Divide rice, vegetables and mahi mahi amongst 4 plates. Drizzle with vinaigrette and serve.
PAIR IT WITH SEAFOOD!
Mild and bold flavors of seafood find balance when paired with the perfect beverage.
This seafood recipe pairs deliciously with:
- Chardonnay
- Sauvignon Blanc
- Merlot
- Pale Ale
PAIR IT
WITH SEAFOOD!
Mild and bold flavors of seafood find balance when paired with the perfect beverage.
This seafood recipe pairs deliciously with:
- Chardonnay
- Sauvignon Blanc
- Merlot
- Pale Ale