One-Pan Mango-Ginger Mahi Mahi with Roasted Vegetables
Ingredients
4 mahi mahi fillets, 5-6 oz each
2 ripe but firm mangos
1 medium zucchini, cut into 1/2-inch half-moons
1 red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into thick wedges
2 tbsp olive oil, divided
2 tbsp fresh lime juice, plus lime wedges for serving
1 tbsp honey
1 tbsp low-sodium soy sauce
1 tbsp finely grated fresh ginger
2 cloves garlic, finely grated or minced
3/4 tsp kosher salt, divided
1/4 tsp black pepper
2 tbsp chopped fresh cilantro
Instructions
- Heat the Oven and Prep the Mango: Heat the oven to 425 F. Dice one mango into 3/4-inch pieces. Puree the second mango with the lime juice, honey, soy sauce, ginger, garlic and 1 tbsp olive oil until smooth.
- Start the Vegetables: On a large rimmed sheet pan, toss the zucchini, bell pepper, red onion and diced mango with the remaining 1 tbsp olive oil and 1/4 tsp salt. Roast for 10 minutes.
- Divide the Sauce: Before the sauce touches the raw fish, pour half into a small oven-safe ramekin and reserve it for serving. Season the mahi with the remaining 1/2 tsp salt and black pepper and brush the fillets with the other half of the sauce.
- Roast the Fish: Move the vegetables to the sides of the pan and place the mahi in the center. Set the ramekin of reserved sauce on the sheet pan. Roast for 10-12 minutes, or until the fish is opaque and reaches 145 F in the thickest part.
- Create the Warm Mango Pan Sauce: Carefully remove the ramekin. Stir several spoonfuls of the roasted mango pieces and a little of the sheet-pan juice into the warmed sauce, lightly mashing the mango for a chunky cooked texture.
- Serve: Divide the roasted vegetables among four plates, add the mahi and spoon the warm mango-ginger sauce over the fish. Finish with cilantro and lime wedges.
Categories: Lunch & Dinner
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Gluten-Free
Cook Time
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