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!
- 3 peaches, pitted and coarsely chopped
- 3 nectarines, pitted and coarsely chopped
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 T avocado oil, plus more for brushing
- juice of half lime (lemon is fine too), plus more for avocados
- 1 t brown sugar
- 1 t cumin seeds
- 5 mahi mahi filets (cod would work too, any firm white fish)
- sea salt and freshly ground black pepper
- 3 ripe avocados
- fresh herb sprigs (cilantro, flat leaf parsley, basil, mint, etc) for garnish
- Preheat the oven to 400 F.
- Toss the fruit, red onion, minced garlic, avocado oil, lime juice, brown sugar and cumin seeds together in a 2 quart 9X13 baking dish. Be sure it is evenly incorporated.
- Pat the fish filets dry. Brush them lightly with some avocado oil and then sprinkle with salt and black pepper. Place the filets in a single layer over the fruit mixture.
- Roast until the fish is opaque and flakes easily, about 15-20 minutes.
- Serve the filets topped with the mixed fruit “chutney” on top of them. Immediately before serving, slice and pit the avocado and dice the flesh into chunks. Toss the chunks with a little lime juice and serve it on top of the roasted fruit.