NOTES
- Works equally well with other fish (e.g. salmon)
- One of my go-to healthy favorites
INGREDIENTS
MAHI MAHI
- Mahi mahi fillets (2, ~6 oz each)
- Olive oil (1 tbsp)
- Kosher salt (½ tsp)
- Black pepper (½ tsp)
ROASTED SWEET POTATO
- Sweet potato, peeled & cubed (1 large)
- Olive oil (1 tbsp)
- Kosher salt (½ tsp)
- Black pepper (¼ tsp)
ZOODLES
- Zucchini, spiralized (2 medium)
- Olive oil (1 tbsp)
- Garlic, minced (1 clove)
- Kosher salt (¼ tsp)
MANGO AVOCADO SALSA
- Mango, diced (1 large)
- Avocado, diced (1 large)
- English cucumber, diced (½–1)
- Red onion, finely diced (¼ cup)
- Jalapeño, minced (½–1, optional)
- Fresh cilantro, chopped (2 tbsp, optional)
- Lime juice (1–2 tbsp)
- Olive oil (1 tbsp)
- Kosher salt (½ tsp)
- Black pepper (¼ tsp)
EQUIPMENT
- Sheet pan
- Skillet
- Tongs
- Mixing bowl
- Spiralizer
DIRECTIONS
- Roast the sweet potatoes.
Preheat oven to 425°F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread evenly on a sheet pan. Roast 20–25 minutes until tender and browned at the edges. - Make the salsa.
In a bowl, gently combine mango, avocado, cucumber, red onion, jalapeño, and cilantro. Add lime juice, olive oil, salt, and pepper. Toss lightly. Adjust salt and lime. Chill while finishing the rest. - Cook the mahi mahi.
Pat fish very dry. Season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear 3–4 minutes on the first side until golden. Flip and cook 2–4 minutes more, depending on thickness, until opaque and flakes easily (about 130–135°F internal). Rest 2 minutes. - Sauté the zoodles.
Heat olive oil over medium. Add garlic. Add zucchini noodles and salt. Toss 2–3 minutes until just tender. Do not overcook, which makes them soggy. - Assemble.
Plate zoodles first. Add roasted sweet potatoes around. Top with mahi mahi. Spoon generous mango avocado salsa over the fish. Finish with a squeeze of lime.
extra guac 