An unexpectedly delicious pairing of mustard-glazed mahi mahi with fall’s juicy pears and savory collard greens. The fish, greens and fruit all roast in the oven at the same time for easy cooking and clean up.
Preheat the oven to 450°F. Line 2 large rimmed baking sheets with parchment paper. Arrange mahi mahi on one baking sheet and brush all over with mustard. Arrange pear on the second baking sheet, with greens piled next to them.
Roast, with mahi mahi in the middle of the oven and pear and greens on a rack towards the bottom, stirring greens halfway through, until fish is just cooked through, pears are caramelized and softened, and collards are just frizzled and tender, 10 to 12 minutes. Stir pears and collards together before serving, and serve topped with fish.
Per Serving:120 calories (10 from fat), 1g total fat, 60mg cholesterol, 150mg sodium, 10g carbohydrates, (3 g dietary fiber, 5g sugar), 18g protein.
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