Serves 4
Ingredients
- 1 cup 2% Greek yogurt
- 2 Tbsp. lemon juice
- 1 garlic clove, minced
- 1 Tbsp. za’atar
- Kosher salt and freshly ground black pepper
- 4, 4-6 oz. mahi mahi
- 1/4 red onion, thinly sliced into rounds
- 1 cup halved cherry tomatoes
- 1 cup diced zucchini
- 1 large lemon, thinly sliced
- 2 Tbsp. capers
- 2 Tbsp. extra virgin olive oil
Sheet Pan Mediterranean Mahi Mahi
Instructions
Preheat oven to 425 degrees Fahrenheit and spray a large sheet pan with cooking spray.
In a small bowl, stir together yogurt, lemon juice, garlic, za’atar, and 1/2 tsp. salt. Set aside.
Pat fish dry with a paper towel. Place on sheet pan and season with salt and pepper. Top each fillet liberally with yogurt sauce. You can use leftovers for serving.
Arrange red onion, tomatoes, zucchini, lemon, and capers on sheet pan, evenly covering fish and surrounding space. Drizzle with olive oil. Season with a pinch of salt, pepper, and za’atar. Bake for 20 minutes, or until snapper is cooked through. Serve over brown rice with a big green salad!
Recipe courtesy of Seafood Nutrition Partnership
Ingredients
- 1 cup 2% Greek yogurt
- 2 Tbsp. lemon juice
- 1 garlic clove, minced
- 1 Tbsp. za’atar
- Kosher salt and freshly ground black pepper
- 4, 4-6 oz. mahi mahi
- 1/4 red onion, thinly sliced into rounds
- 1 cup halved cherry tomatoes
- 1 cup diced zucchini
- 1 large lemon, thinly sliced
- 2 Tbsp. capers
- 2 Tbsp. extra virgin olive oil
Serves 4
