This marvelous Baked Mahi Mahi with Vegetables will please a crowd!
Mahi Mahi is one of my favorite fish. It doesn’t have that “fishy” flavor that so many fish do. Plus, I will be the first to admit I’m a fish dummy and always seem to overcook or undercook. I can rarely seem to get my fish recipes to turn out just right. This Baked Mahi Mahi with Vegetables got it just right, though.
This is a dish full of flavor with tomatoes, zucchini and garlic, and is a great way to use up summer vegetables. If you’re a gardener, and still up to your ears in tomatoes and zucchini, this recipe is definitely for you. And if you’re not a gardener, that’s ok too. 🙂
This is a really simple recipe. The longest part of the recipe is sautéing the onions, but you do like me and chop up a bunch of onions and caramelize/sauté them for future use and just keep in your fridge!
Feel free to eat the Mahi Mahi without any starchy side dishes, but we loved serving this over cauliflower rice to soak up the juices. We’ve also enjoyed it with rice (obviously not Paleo, but gluten free). Plus, this is a beautiful, bright dish, and this Baked Mahi Mahi is a gorgeous option for entertaining! It’s also Paleo and Whole30 compliant, making it a versatile dish for many diets!
You can spice this recipe up with some red pepper flakes, a dash of cayenne, or a splash of Sriracha if you want to add some kick! A few of my kids can’t even tolerate cinnamon gum because their tongues are so sensitive, so I left the “kick” out. 🙂
Note: You could use almost any type of fish for this delicious recipe. However, I suggest choosing a firm fish like Mahi Mahi. You can pick up frozen, wild Mahi Mahi filets that are all pretty uniform in size at most Costco stores.