Go Back
+ servings
Mahi mahi with market vegetables. Perfectly seared, moist fish with pan roasted vegetables. All on a bed of brown rice. | joeshealthymeals.com

Mahi Mahi with Market Vegetables

Course Seafood
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Author Joe Boyle


  • 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

Lemon Garlic Sauce

  • 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 1/4" 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 1 1/2 to 2 minutes, sprinkle the second side with salt and pepper and grill another 1 1/2 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 1/3 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, 1 1/2 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


The nutrition label is for the fish, vegetables and sauce. Brown rice would be an additional 108 calories per half cup.