INGREDIENTS
3 TBSP. olive oil, divided
4 mahi-mahi fillets
3 medium sweet red peppers, cut into strips
1/2 lb. sliced baby portobello mushrooms
1 large sweet onion, cut into thick rings, separated
1/3 cup lemon juice
3/4 tsp. salt, divided
1/2 tsp. pepper
1/4 cup minced fresh chives
1/3 cup pine cups, optional
DIRECTIONS
In a large skillet, heat 2 TBSP. olive oil over medium-high heat.
Add mahi-mahi fillets; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork.
Remove from pan.
Add remaining olive oil, peppers, mushrooms, onion, lemon juice and 1/4 tsp. salt.
Cook, covered, over medium heat 6-8 minutes or until tender, stirring occasionally.
Place fish over the vegetables; sprinkle with pepper and remaining salt.
Cook, covered, until heated through.
Sprinkle with chives and, if desired, pine nuts before serving.
Serves 4.
