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Mahi-Mahi with Zucchini Stir-Fry
Serves 4
A quick and nutritious meal solution.
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Ingredients:
| 1/2 teaspoon ground black pepper |
| 1 teaspoon ground coriander |
| 1 teaspoon smoked paprika |
| 1 teaspoon ground cumin |
| 1 teaspoon garlic powder |
| 1 teaspoon dried thyme |
| 1 teaspoon salt |
| 1 can chickpeas, rinsed and drained, 15.5 oz. |
| 1 red bell pepper, cut into thin strips |
| 1 zucchini, cut into half moons |
| 1 red onion, thinly sliced |
| 1 1/2 tablespoons olive oil |
| 4 mahi-mahi fillets, 6 oz each |
Directions:
- Preheat the oven to 450°F. Line a large sheet pan with parchment paper.
- Combine the black pepper, coriander, smoked paprika, cumin, garlic powder, thyme, and salt in a small mixing bowl. Set aside.
- Arrange the chickpeas, bell peppers, zucchini, and red onion on the pan. Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle the vegetables with half of the spice mixture.
- Place the pan in the oven to bake for 15 minutes.
- While the vegetables are baking, drizzle the remaining 1/2 teaspoon of olive oil over the mahi-mahi fillets. Then sprinkle and coat them with the remaining spice mixture.
- Remove the pan from the oven. Push the vegetables to one side. Add the seasoned mahi-mahi fillets. Return the pan to the oven and bake for an additional 10-12 minutes, until the mahi-mahi is cooked through.
- Remove the sheet pan from the oven. Let the vegetables and mahi-mahi rest on the sheet pan for 5 minutes before serving.
| Course: | Lunch, dinner |
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