Mahi Mahi With Rainbow Medley

Mahi Mahi With Rainbow Medley
4 from 1 ratings
For our fish Fridays, we got the kids some mahi-mahi fillets and simply seared them on the stove top. We also included a fresh rainbow medley of diced red and green bell peppers and mangoes for some sweetness, creating a natural sauce/neutralizer for the fish. The great thing about mahi-mahi is that they cook well either baked, grilled, or in the frying pan without breaking into pieces like some other fish (be generous  with the oil though). We also love that it doesn't carry any of that fishy smell and the meat usually remains tender and moist during the cooking process. As for the dish itself, the kids enjoyed it and ate everything on the plate without complaints....even the greens, which surprisingly they liked the best.  
  • 1 pound mahi mahi fillet
  • 1 bunch asparagus
  • 1/4 cup red bell pepper, diced
  • 1/4 cup fresh mango, diced
  • 1/4 cup green bell pepper
  • 2 tablespoon olive oil
  • 1 teaspoon lemon and pepper seasoning