Name: Seared mahi mahi with quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz mahi-mahi fillet, patted dry; 1/4 cup quinoa; 1/2 cup water; 1 medium zucchini, sliced into half-moons; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 lime, cut into wedges

Nutrition

Per serving

408 calories

Protein: 41g; 41% of calories
Carbs: 39g; 39% of calories
Fat: 9g; 21% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Toss zucchini with half the olive oil and a pinch of salt and pepper on a half-sheet pan. Roast for 20 minutes until tender and browned at the edges.
In a small saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
Season the mahi mahi with the remaining salt and pepper. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Place the fillet in the pan and cook for 4 minutes. Flip and cook for 3 to 4 minutes more until the fish is opaque in the center. Done when flakes easily, 145°F.
Place the quinoa on the plate and top with the roasted zucchini. Arrange the seared mahi mahi alongside and serve with lime wedges.

Nutrition

Ingredients

Instructions

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