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Mahi Mahi & Vegetable Medley w/ Lemon Basil Vinaigrette

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Servings 2 servings

Ingredients
  

  • 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
  • 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

Instructions
 

  • 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).
  • 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).
  • Add the roasted red pepper and tomatoes and sauté until heated (about 2 minutes).
  • 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).
  • To serve, place one filet of fish on each plate, cover with the vegetable medley, and drizzle with lemon basil vinaigrette.