I love good fish, and found frozen, wild caught Mahi Mahi filets at my local Sprouts recently. I snatched them up, and made this delicious and healthy lunch today in about 20 minutes.
Ingredients:
- Thawed Mahi Mahi filets
- Grape tomatoes
- Sweet potatoes
- Olive oil for drizzling and 1 Tbs for the vinaigrette
- Salt and pepper
- Italian herbs
- 1 Tbs fresh Lemon Juice for the vinaigrette
- 1 Tsp Dijon mustard
Preheat the oven to 400°. Put the Mahi Mahi filets and grape tomatoes on a sheet pan lined with foil. Drizzle olive oil over the filets and tomatoes, and season with salt and pepper and the Italian herbs.
Bake for 12 minutes at 400°. While that’s in the oven: pierce the sweet potatoes multiple times with a fork, wrap in damp paper towels, and microwave for 3 minutes, then turn and microwave for 2 and a half minutes more (or bake them in the oven ahead of time).
Whisk together the Tbs of olive oil and lemon juice and Tsp of Dijon mustard. When the filets and tomatoes are done, drizzle the vinaigrette on top.
Cut open the sweet potatoes and top with butter and cinnamon.
This was seriously the easiest lunch ever. Brendan, who typically doesn’t love Mahi Mahi, raved about it and asked when I’d be making the other filets 😝
Hope everyone is having a great Sunday!