This is another creation that stemmed from me having a whole bunch of vegetables I needed to find a way to use. Someone gave me a bag of leftover veggies from a party tray, and I decided to create a one-pot dinner. The result: this Mahi Mahi and vegetable stir fry recipe.
My cutting board was filled with healthy veggies for this recipe: sugar snap peas, edamame, broccoli, cauliflower, and green onion. I added a nice piece of fish (I used mahi mahi but any white fish will work). And finally, one of my “go-to” Asian sauces: soy sauce, ginger, lime juice, and rice wine vinegar.
This dish weighs in fairly low in calories–it’s just under 600. Don’t forget this is a “one-pot meal”, which means it has everything you need for a nutritious and filling dinner for two.
As promised, here’s the Mahi Mahi and vegetable stir fry recipe …
- 8 oz. mahi mahi, tilapia, or other white fish
- 1 cup sugar snap peas
- 1/2 cup edamame (shells removed)
- 1 cup broccoli
- 1 cup cauliflower
- 2 green onions
- 4 T olive oil
- 4 tsp. soy sauce
- 1/2 cup water
- 2 tsp. fresh ginger
- 2 T lime juice
- 4 tsp. rice wine vinegar
Heat a non-stick pan over medium heat. Cook fish for 3 minutes/side and set aside. Add olive oil, all vegetables, soy sauce, ginger, lime juice, and vinegar. Cook for another 5-7 minutes. Cut fish into bite-sized portions. Add 1/4 cup of water and fish to pan and cook for another 5 minutes until veggies are cooked to your liking.
573 Calories, 33 g Fat, 34 g Carbs, 11 g Fiber, 37 g Protein, 744 mg Sodium