Baked Greek Mahi Mahi with Cherry Balsamic
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesAnother refreshing and light meal and a great way to use fresh abundant summer tomatoes. We added some sun-dried tomatoes and topped it with a local cherry balsamic for extra flavor. Plus.. it’s easy and quick!
Ingredients
4 piece of Mahi Mahi (fresh or thawed frozen)
2 Tbsp. of olive oil
2 medium size tomatoes, cut in small pieces
1/3 cup of julienne cut sun-dried tomatoes in oil, drained
2 fresh garlic cloves, minced
1/2 cup pitted kalamata olives, sliced
1/3 cup of capers, drained and rinsed
1 lemon, juiced
1/2 cup of crumbled feta cheese
1 Tbsp. of cherry balsamic, we used Extra Virgin Sweet Cherry Balsamic Vinegar *
1/4 cup of fresh basil, torn into pieces
Kosher salt and fresh ground pepper to taste
Cooking spray
Directions
- Preheat oven to 400 degrees.
- In a medium size sauté pan, heat olive oil. Add cut tomatoes, sun-dried tomatoes, minced garlic, olives, capers, lemon juice, salt and pepper. Sauté for 5-7 minutes to combine flavors.
- In a 9×13 baking dish, spray with cooking spray. Add fish and top with sautéed vegetables and feta cheese.
- Cover with foil and bake for 15 minutes. Top with fresh basil and drizzle with cherry balsamic.
Tips & Nutritional Value
- 1. * Any balsamic vinegar would work.
- 2. Mahi Mahi is a powerhouse of hearty protein and vitamin B. It is also a good source of Omega-3 fats that our bodies don’t produce but are essential for brain and heat health, and decreasing inflammation.
- 3. Tomatoes contain high amounts of antioxidant lycopene, which has been linked to lowering the risk of cancer and heart disease. There are ongoing studies that suggest tomatoes also reduce inflammation.
