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Mahi-Mahi with Summer Vegetables

4 mahi fillets
2 TBSP. extra-virgin olive oil, divided
¾ tsp. fine sea salt, divided
1 large tomato, diced
1 green bell pepper, diced
1 yellow squash or zucchini, diced
½ cup pitted Kalamata olives, halved
4 cloves garlic, finely chopped
½ tsp. black pepper

Preheat oven to 400 degrees.
Brush fillets with 1 TBSP. oil, sprinkle with ¼ tsp. salt and place in a 9x13 baking dish.
In a large bowl, combine tomato, bell pepper, squash, olives and pepper.
Sprinkle with remaining 1 TBSP. olive oil and ½ tsp. salt; toss to combine.
Spoon mixture over the mahi and bake until vegetables are tender and fish is cooked through, 20 to 25 minutes.
Spoon juices from pan over top of cooked mahi.
Serves 4.

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