I first tasted mahi-mahi when I lived in Saipan, and I fell head over heals for it. Until that time my experience with seafood was rather limited, and I didn’t realize that fish could taste so good and have such a nice texture. I enjoyed plenty of mahi-mahi and wahoo during my four years on the island. When I came back to the U.S. in the late 90s, I was thrilled to find mahi-mahi available in Midwest grocery stores. Now I buy fillets in freezer packs from the warehouse club and keep some on hand at all times.
This is one of those meals that I almost never make the same way twice. It’s a great dish for cleaning out your vegetable drawer, and I usually just pull out whatever is in the frig. This time I happened to have some broccoli, bell peppers, and snow peas on hand, so that’s what went into the pan. For the wine I’ve used chardonnays, pinot grigios, and even mirin. I start the onions first, then add the vegetables and cook them for just a minute or two, until they start to glisten, then I lay the fillets on top and cover. The steam does all the work and the wine and lemon juice add subtle flavor to the dish.
- 2 tablespoons olive oil
- 3 small onions, chopped
- 4 cloves garlic, minced
- 2 cups broccoli florets, cut into small pieces
- 1 cup snow peas
- 1/2 cup matchstick carrots
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1-1/2 pounds mahi-mahi, cut into 3-inch fillets
- sea salt
- fresh ground pepper
- 1/4 cup dry white wine, such as a chardonnay or a pinot grigio
- 1/4 cup low sodium chicken broth
- 1 tablespoon fresh lemon juice
- In the large skillet, heat the olive oil and cook the onions over medium-high heat for about 2 minutes. Add the garlic and the remaining vegetables and cook for about 2 minutes, just until the vegetables start to glisten.
- Add the wine and lemon juice and stir.
- Pat the mahi-mahi fillets dry with paper towels and lay on top of the vegetables. Salt and pepper the top side of the fillets to taste.
- Cover and cook 4 to 5 minutes. Turn the fillets over and salt and pepper side to taste. Cook another 4 to 5 minutes or until the fish flakes easily. Squeeze some more lemon juice on top and serve immediately.
wok or large pan