I’ve been loving creating new recipes out of the giant bag of frozen mahi mahi I bought at Costco. Each piece is individually wrapped, so I only need to remember to take it out of the freezer, a feat in itself, and defrost it in the fridge the night before. This recipe has become a part of our weekly dinner rotation. It’s quick, full of lean protein, healthy fat and veggies.
Sauteed Italian Mahi Mahi with Pesto Zoodles
Ingredients
- 1 tbsp Olive Oil
- 4 Mahi Mahi filets, or similar fish
- Salt and Pepper, to taste
- 1 tsp. Italian Seasoning
- 3 cups Zoodles-zucchini noodles
- 1 tbsp Minced Garlic or 2 cloves, minced
- 1/2 tbsp Lemon Juice
- 2 tbsp Pesto - store-bought or homemade
- 1/2 dozen Cherry tomatoes, sliced in half
- 1/2 cup Greens-spinach, kale, chard-sliced thin
Instructions
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Take out fish filets and pat them dry.
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Sprinkle both sides of filets with salt, pepper and Italian seasoning.
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Heat 1 tbsp. olive oil in a large skillet over medium heat.
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Sear filets for 3-4 minutes on each side and then cook for an additional 2-3 minutes until fish flakes easily with a fork. Remove filets to a plate.
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To the same skillet, add the 1 tbsp. garlic and heat until fragrant, 30 seconds or so.
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Add the zoodles, cherry tomatoes, spinach, lemon juice and pesto to the skillet and cook for 2-3 minutes until just heated through.
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Place 3/4 cups of zoodles and veggies on each plate and top with fish filet.
Recipe Notes
- Feel free to sub pasta for the zoodles, but this will add to the cooking time.
- Be careful not to overcook the zoodles. They taste much better when they're still al dente and not a large mush.
- It's optional, but the dish tastes even better when topped with a lemon slice and an extra dollop of pesto.
This dish is healthy, but the pesto makes it taste creamy and indulgent. Store-bought pesto is awesome, but I like to use this recipe and freeze it in ice cube trays for later. When I need it, I can just take it out and use it in dishes like this one. Don’t worry if you have to improvise the ingredients. Last night I ran out of pine nuts and realized I had no parmesan. I used some pistachios and shredded some sharp cheddar cheese, and no one could taste the difference. Score!
Happy eating!
♥ Erin
