Mahi Mahi
Ingredients
- 4 mahi mahi fillets, about 6-ounces each
- 1-½ tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper, or to taste
- 1 zucchini, cut into 1-inch slices
- 1 red bell pepper, chopped
- 1 red onion, cut into 8 wedges
- 1 can (15.5 ounces) garbanzo beans, drained, rinsed, and dried with paper towels
- Fresh chopped mint or parsley, for garnish, optional
- Yogurt, for serving, optional
- Lemon wedges, for serving
Directions
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Preheat oven to 450˚F.
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In a small mixing bowl combine paprika, cumin, coriander, garlic powder, thyme, salt, and pepper. Set aside.
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Line a large sheet pan with parchment paper or aluminum foil.
You can also use a large ovenproof pan.
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Add prepared zucchini, peppers, onions, and chickpeas to the sheet pan; drizzle with 1 tablespoon oil and toss with half of the spice mixture.
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Spread out in one single layer and bake for 15 minutes.
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In the meantime, coat fish with remaining oil and remaining spice mixture; rub in the spice all around the fillets.
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Remove sheet pan from oven; push around the veggies to make room for the fillets.
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Nestle mahi mahi in between the veggies.
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Bake for 10 to 12 more minutes, or until mahi mahi is cooked through.
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Remove from oven and let stand 5 minutes.
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Garnish with mint or parsley.
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Serve with yogurt and lemon wedges.
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