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    Home » Seafood

    Steamed Mahi-Mahi with Stir-Fried Vegetables

    Feb 10, 2007 · Modified: Dec 20, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

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    Steamed Mahi-Mahi with Stir-Fried Vegetables - Andrea Meyers

    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.

    Steamed Mahi-Mahi with Stir-Fried Vegetables - Andrea Meyers
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    Steamed Mahi-Mahi with Stir-Fried Vegetables

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Asian
    Diet: Gluten Free
    Keyword: fish, gluten free, mahi-mahi
    Servings: 4
    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.

    Nutrition

    Calories: 305kcal | Carbohydrates: 19g | Protein: 35g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 237mg | Potassium: 1221mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4570IU | Vitamin C: 128mg | Calcium: 90mg | Iron: 3mg
    Tried this recipe?Share in the comments!

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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