Mahi-mahi and shrimp partner with red and green peppers in this colorful seafood melange. Roasted garlic cloves infuse the stew with a smooth, subtle sweetness. Feel free to substitute your favorite white fish fillet. Combine with brown rice and a fresh leafy green salad for a deliciously simple and satisfying meal.
Home » Recipes » Roasted Mahi-Mahi and Shrimp with Garlic
1/4 cup extra-virgin olive oil
3 tablespoons tamari
1 teaspoon fine sea salt
1 lemon, Juice of
1 yellow onion, chopped
1 large red bell pepper, seeded and chopped
1 large green bell pepper, seeded and chopped
5 cloves garlic, roughly chopped
1 pound skinless, boneless mahi-mahi, cut into large chunks
1 pound peeled and deveined shrimp
Preheat the oven to 450°F. Combine oil, tamari, salt and lemon juice in a small bowl to make a marinade.
In a large baking dish, combine onion, bell peppers and garlic with half of the marinade. Set aside to let marinate at room temperature for about 10 minutes.
In a large bowl, combine mahi-mahi and shrimp with remaining marinade. Cover and refrigerate for about 20 minutes.
Bake vegetables until just tender, about 20 minutes, then remove from the oven. Add mahi-mahi and shrimp to baking dish with vegetables and toss gently to combine. Return to the oven and cook until shrimp are curled and mahi-mahi is opaque, about 10 minutes more. Serve immediately.
Per Serving:240 calories (70 from fat), 7g total fat, 1g saturated fat, 200mg cholesterol, 780mg sodium, 9g carbohydrates, (2 g dietary fiber, 4g sugar), 33g protein.
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