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. It's great for fish tacos.

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.

📖 Recipe

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Steamed Mahi-Mahi with Stir-Fried Vegetables

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Diet: Gluten Free

Keyword: fish, gluten free, mahi-mahi

Servings:

Calories: 305kcal

Author: Andrea Meyers

Equipment

wok or large pan

Ingredients

2 tablespoons olive oil
3 small onions (chopped)
4 cloves garlic (minced)
2 cups broccoli florets (cut into small pieces)
1 cup snow peas
½ cup matchstick carrots
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1½ pounds mahi-mahi (cut into 3-inch fillets)
sea salt
fresh ground pepper
¼ cup dry white wine (such as a chardonnay or a pinot grigio)
¼ cup gluten-free chicken broth
1 tablespoon fresh lemon juice

US Customary - Metric

Preparation

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.