Mahi Mahi & Veggie Skillet
3 tablespoons olive oil, divided
4 mahi mahi or salmon fillets (6 ounces each)
3 medium sweet red peppers, cut into thick strips
1/2 pound sliced baby portobello mushrooms
1 large sweet onion, cut into thick rings and separated
1/3 cup lemon juice
3/4 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup minced fresh chives
1/3 cup pine nuts, optional
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork. Remove from pan.
Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat 6-8 minutes or until vegetables are tender, stirring occasionally.
Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, 2 minutes longer or until heated through. Sprinkle with chives and, if desired, pine nuts before serving. Yield: 4 servings.
3 tablespoons olive oil, divided
4 mahi mahi or salmon fillets (6 ounces each)
3 medium sweet red peppers, cut into thick strips
1/2 pound sliced baby portobello mushrooms
1 large sweet onion, cut into thick rings and separated
1/3 cup lemon juice
3/4 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup minced fresh chives
1/3 cup pine nuts, optional
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork. Remove from pan.
Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat 6-8 minutes or until vegetables are tender, stirring occasionally.
Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, 2 minutes longer or until heated through. Sprinkle with chives and, if desired, pine nuts before serving. Yield: 4 servings.
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