Mahi Mahi & Vegetable Medley w/ Lemon Basil Vinaigrette

After hearing about my plan to eat healthier, many of you voiced your desires for me to continue posting my comfort food posts. As much as I would love to be able to eat like that every day and not gain a hundred pounds, I can’t; but there is no need to worry! I stand before you with a recipe to prove that healthy can be just as delicious as all of my comfort food recipes.

This recipe is filled with nutritious vegetables and healthy fish, no cheese or empty carbs here, but I can guarantee that it has more flavor than most meals. I chose not to eat a starch with this meal, but it would go very well with a jasmine rice or white rice. The vinaigrette adds a delicious citrusy bang to the vegetables and fish.

Also! I am happy to announced that there is finally a print button for my posts. Sorry it took me so long to figure out how to do that! You can find a button at the bottom right of each post, hope this helps you try my recipes more easily. =)

Seared Mahi Mahi and Vegetable Medley with Lemon Basil Vinaigrette

Serves 2

  • 2 filets Mahi Mahi
  • 1/4 lb asparagus (cut in half)
  • 1 medium zucchini (sliced lengthwise)
  • 1 roasted red pepper (sliced)
  • 1/4 yellow onion (sliced)
  • 2 roma tomatoes (cubed)
  • salt & pepper

For the Vinaigrette:

  • 2 tbsp white vinegar
  • 2 tbsp lemon juice
  • 3 cloves garlic (minced)
  • 1/3 cup olive oil
  • 2 tbsp fresh basil (minced)
  • salt & pepper (to taste)

Directions:

  1. To prepare the dressing, whisk together the vinegar, lemon juice and garlic. Then, add the basil and slowly whisk in the oil until the dressing is smooth. Season with salt and pepper to taste (about 1/4 tsp salt and 1/2 tsp pepper).
  2. Heat some oil in a large sauté pan over medium heat, then add the asparagus, zucchini and onion and sauté until soft (about 5 minutes).
  3. Add the roasted red pepper and tomatoes and sauté until heated (about 2 minutes).
  4. In a separate pan, season (with salt and pepper) and sear the Mahi Mahi over medium-high heat until cooked through (about 3 minutes per side).
  5. To serve, place one filet of fish on each plate, cover with the vegetable medley, and drizzle with lemon basil vinaigrette.

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15 Responses to Mahi Mahi & Vegetable Medley w/ Lemon Basil Vinaigrette

  1. Eric Brown says:

    I don’t often cook fish, but I might give this one a try. Thanks!

  2. Your fish and vegetables look delicious. I’m not a huge fish eater but if I can pair it with something tasty, I’m able to eat it right up!

  3. Blackswan says:

    Lovely blog you’ve got here. Got your msg at Foodbuzz. Sorry it took a while to drop by.

    Do follow my blog @ Luxury Indulgence & looking fwd to your comments too :) Have a good week ahead!

  4. What a gorgeous looking dish! Great photos…

  5. I love the mahi mahi combination with the taste of asparagus; two tastes that work very well together … congrats on your healthier choices… btw if you like asparagus, check out my soup and tell me what you think.

  6. Your dish look so delicious, and photos are really tempting! Nicely done on this one!!! Wonderfully yummy!:)

  7. Tiffany says:

    I’m heading to the farmers market right now to get the ingredients for this salad, it’s beautiful!

  8. Love the photo shot from above!

  9. kita says:

    Ive always wanted to toy with mahi mahi in my own kitchen, but its always so expensive around here. This does look great though, and I love a crunchy vegetable medley with fish. Mmm

  10. Lin Ann says:

    Very nice! This is my kind of recipe. I cook healthy all the time too, but a chorizo and cheese taco now and then is the bomb!

  11. You just inspired me! I have all of those vegetables sitting in my fridge and am actually thawing out a fish fillet right now. Didn’t know how or what I was going to create until now. Thanks!

  12. Savour the Senses says:

    Aw that’s good to hear! Perfect =)

  13. Di says:

    Divine! This looks so delicious!

  14. Caroline says:

    Oh my gosh, this looks incredible! My mouth is watering. Great photos–so colorful.

  15. Pingback: Shrimp Eggs Benedict w/ Light Hollandaise » Savour the Senses

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