Mahi Mahi with Market Vegetables
. Mahi mahi fillets about 1" thick
, 6 oz. per person
small to medium zucchinis
small summer squash
, (9 oz. prepared with woody ends cut off)
salt and pepper
Lemon Garlic Sauce
white wine vinegar
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.