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–+ servings
MEL'S EASY KITCHEN

Grilled Mahi-Mahi with Sautéed Zucchini

Leave space between the zucchini slices so they brown rather than steam. A hot grill gives the firm mahi-mahi a golden crust.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 1 serving
Meal: Dinner
By: Melanie

Equipment

  • Skillet
  • Grill, if using the grilling method
  • Knife and cutting board
  • Measuring cups and spoons
  • Food thermometer

Ingredients

  • 6 oz mahi-mahi fillet, raw
  • 1 medium zucchini, sliced
  • 1 tsp extra-virgin olive oil

Instructions

  • Pat the fish dry, brush with half the olive oil and place on a hot grill. Turn once and cook to 145°F.
  • Meanwhile heat the remaining oil in a wide skillet. Arrange zucchini in a loose layer and cook for 5–7 minutes, turning once the cut sides have browned.
  • Serve fish over the zucchini, seasoning to taste.

Nutrition per serving

Calories: 218kcal | Carbohydrates: 6.1g | Protein: 33.8g | Fat: 6.3g | Fiber: 2g

Notes

Approximate nutrition per serving, calculated from ingredient weights using USDA FoodData Central and comparable ingredients. Brands, optional toppings and substitutions can change the result.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.