One Pan Blackened Mahi Mahi and Roasted Vegetables

a skillet of blackened mahi mahi with roasted sweet potatoes and broccolini

One Pan Blackened Mahi Mahi and Roasted Vegetables

A little spicy, and a lot flavorful this blackened mahi mahi makes an easy dinner.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 17

Servings people

Calories 296kcal

Author Rachel Ballard

Equipment

cast iron skillet

Ingredients

12 ounces mahi mahi thawed and patted dry
12-15 spears broccolini, broccoli or broccoli rabe *see note 1
1 large white sweet potato about 1 1/2 cups diced *see note 2
3 tablespoons avocado oil divided
1 tablespoon butter
1/2 teaspoon salt
lemon wedges

For the blackened seasoning

1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 425.
Scrub the skin of the sweet potato and microwave it until just starting to get tender. About 2 to 2 1/2 minutes. When cool enough to handle, dice into 1/2" pieces, leaving the skin on. Set aside.
Trim the broccolini, broccoli or broccoli rabe into even size pieces. Cut away any large leaves and trim stalks to about 2 inches long. If the stalks are thick, cut them in half down the length so they cook more evenly. Wash if needed and set aside.
Mix the cayenne, thyme, paprika, garlic powder, onion powder, salt and pepper together in a small bowl. Pat the fish fillets dry well with paper towels and sprinkle both sides of the fish evenly with the seasoning.
In a 12-inch cast iron or oven proof skillet, heat 2 tablespoons of avocado oil over medium high 2 to 3 minutes. Add the fish and allow it to sit 2 to 3 minutes on the first side before turning. Cook 1 minute on the second side and move the fish to a plate. It will not be cooked through and that's okay.
Add the butter and remaining tablespoon of avocado oil to the hot pan, reduce heat to medium and add the broccolini and sweet potato. Toss to coat and cook until just starting to pick up some color off the bottom of the pan--about 4 minutes.
Add the fish back into the skillet and transfer it all to the oven. Bake 10 minutes.
To serve, add a bit more butter if desired, and a sprinkle of salt. Squeeze over lemon and serve warm.

Notes

Note 1: We didn't love the broccolini/broccoli rabe. Instead I'd suggest using fresh broccoli spears, leaving about 2 inches of the stalk and cutting them thinly or using asparagus you've cut in to two three inch pieces.

Note 2: You can use regular potatoes here if you choose. Just pre-cook them in the microwave until just tender before adding them to the skillet. You can also pre cook your potatoes, leave them whole and store in your fridge to dice for this recipe when you're ready to cook.

Nutrition