Mahi Mahi Roasted Over Peaches and Nectarines

Mahi mahi roasted on a bed of seasonal fruit makes an easy, healthy and delicious one pot meal! Affiliate links are used in this post, to link to items I am discussing.

Guys it has happened again. I have come across another random (meaning I had not heard of it previously) cookbook in a used bookstore, and it has turned into a gem. This time it is Dana Jacobi’s Good for You (Williams-Sonoma): Easy, Healthy Recipes for Every Day. Of course I am familiar with Williams Sonoma–my husband might say too much! But I had never heard of Dana Jacobi, and you can bet I will be looking for more of her cookbooks. The recipes in Good For You are super easy and delicious; I have already made 2 of them and both were huge hits with the entire family plus one dinner guest.

So about this specific dish. I adapted it from a halibut and nectarine dish in Good For You. I realize I am getting it to you guys a little late for stone fruit season, but I truly believe this method could be adapted to plenty of seasonal fruits. I can see grapes, apples and pears, tropical fruits like mangoes, kiwis, pineapple and papaya. Pomegranate seeds would make an excellent garnish after baking if the fruit mixture is sweet enough to balance it. I wonder how it might be with orange or clementine wedges? Basically the variations are endless. Likewise, she called for halibut and I used the much less expensive (here anyway) mahi mahi. I would also use cod confidently. Any firm white fish that has a little bit of thickness to it–I am not sure about tilapia as it might cook through long before the fruit has roasted, although you could always roast the fruit on its own for a few minutes first. I highly encourage you to play with this recipe!