When it comes to seafood, one of the best buys you can get in terms of quality, tasty fish is mahi mahi. It’s right up there with grouper and red snapper but usually costs about three or four dollars less per pound.
We are lucky here in Florida to have good fresh fish pretty much year round. I went to Jensen’s seafood and got a 12 ounce mahi mahi fillet and then went to Steve’s Produce and picked up some veggies and made pan grilled mahi mahi with market vegetables.
I used my Lodge grilling skillet to cook the vegetables and fish. You can get that cast iron pan really hot which gives you some nice sear marks and cooks things fast.
I decided to not put any other seasonings on except salt and pepper to the veggies or fish. Instead, I mixed up a lemon garlic sauce to spoon on to the fish for an extra kick of flavor.
The key to melt in your mouth goodness is to not overcook the fish. I grill it until it is nearly done but can see that it’s not quite opaque all the way up the side of the fillet. I take it off the heat and let the pan finish cooking it which takes a minute or two.
I served the mahi mahi on a bed of brown rice with chopped scallions and it was delicious.
Here’s the printable, easy recipe for mahi mahi with market vegetables. Give it a try.
Disclaimer: This post contains an affiliate link which means that Joe’s Healthy Meals will get a commission on any sales generated through that link. We personally use and recommend the product and are not compensated in any other way.
- 12 oz. Mahi mahi fillets about 1" thick, 6 oz. per person
- 2 small to medium zucchinis
- 2 small summer squash
- 1 lbs. asparagus, (9 oz. prepared with woody ends cut off)
- 2 tbsp olive oil
- salt and pepper
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tbsp canola oil
- 1 lg. garlic clove finely minced
- pinch of salt
- Mix the ingredients for the lemon garlic sauce in a small bowl and set aside
- Slice zucchini and summer squash lengthwise into ¼" slabs and coat with olive oil
- Heat a grill pan on high heat and add slabs of the vegetables, sprinkling with salt and pepper
- Turn the vegetables after 1½ to 2 minutes, sprinkle the second side with salt and pepper and grill another 1½ minutes, until tender.
- Microwave the asparagus on a plate with a tablespoon of water, covering with plastic wrap, 3 or 4 minutes, depending on the power of the microwave
- Lightly oil the mahi mahi fillets with olive oil and add salt and pepper, then place on the hot grill pan and cook until you can see that about ⅓ of the fillet is opaque, 2 to 3 minutes
- Turn and grill until the side of the fillet is nearly opaque yet still partly pink, 1½ to 2 minutes
- Turn off the heat and let the fish finish cooking in the pan, 1 to 2 minutes
- Serve the fish on a bed of brown rice with chopped scallions, the pan seared vegetables and asparagus.
- Drizzle fish with a little of the lemon garlic sauce