INGREDIENTS
1 tsp. canola oil
1/2 red onion, sliced
1 medium yellow squash, sliced
1 medium zucchini, sliced
1/2 (8 oz.) package sliced mushrooms
1 cup chicken broth
Kosher salt
Fresh ground black pepper
4 mahi fillets
4 sprigs fresh thyme
2 TBSP. chopped garlic
2 tablespoon spicy brown mustard
DIRECTIONS
In a high-sided skillet over medium heat, add the canola oil.
When it is hot toss in half the onion and cook until softened, about 5 minutes.
Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper.
Place the fish on the vegetables and top each piece with a sprig of thyme.
Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.
Remove the fish to a plate and cover to keep warm.
Remove the vegetables with a slotted spoon to a bowl and cover to keep warm.
Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes.
Taste and add more salt and pepper, if needed.
Spoon the vegetables onto a plate and top with a piece of fish.
Pour the sauce over the fish and serve.
