Pan-Seared Garlic-Lemon Mahi-Mahi with Roasted Red Pepper Quinoa
This one-pot, gluten-free dish features flaky mahi-mahi fillets seared with garlic and lemon, served over a vibrant roasted red pepper quinoa. Perfect for a healthy, protein-packed dinner in under an hour.
- 4 6-oz pieces mahi-mahi fillets
- 1 cup quinoa
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 cup roasted red bell pepper, diced
- 3 tbsp fresh lemon juice
- 3 each garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp lemon zest
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Instructions
Pat mahi-mahi fillets dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon zest.
⏱️ 2 minutesHeat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Add mahi-mahi fillets and sear for 3-4 minutes per side, until golden and just cooked through. Remove fillets and set aside on a plate.
⏱️ 8 minutesReduce heat to medium. Add remaining 1 tablespoon olive oil and the garlic to the same pot. Sauté until fragrant, about 1 minute.
⏱️ 1 minuteAdd quinoa and stir for 1 minute to toast. Pour in chicken broth, remaining salt and pepper, lemon juice, and roasted red pepper. Bring to a boil, then reduce to low, cover, and simmer for 18 minutes, until quinoa is tender and liquid is absorbed.
⏱️ 18 minutesNestle the mahi-mahi fillets back on top of the quinoa. Cover and cook on low for 3 minutes to reheat and blend flavors.
⏱️ 3 minutesRemove from heat, garnish with fresh parsley, and serve immediately with lemon wedges if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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