Mahi Vegetable Pan Roast

Mahi Vegetable Pan Roast

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  • 3 tablespoons olive oil, divided
  • 4 Mahi Mahi fillets
  • 3 medium sweet red peppers, cut into thick strips
  • 1/2 pound sliced portobello mushrooms
  • 1 large sweet onion, cut into thick rings and separated
  • 1/3 cup lemon juice Salt and pepper to taste
  • 1/4 cup minced fresh herbs
  • 1/3 cup pine nuts, toasted


  1. Season fillets with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork. Remove from pan.
  2. Add remaining oil, peppers, mushrooms, onion, lemon juice, and season with salt and pepper to taste. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes.
  3. Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, 2 minutes longer or until heated through. Sprinkle with herbs and pine nuts before serving.