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Mahimahi with Roasted Root Vegetables

Featured in the Honolulu Star-Advertiser on November 8, 2017.

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Ingredients:

Mahimahi with Roasted Root Vegetables

  • 1/2 cup olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 red potatoes, cut into quarters
  • 1 medium Okinawan sweet potato, cut into 1-inch pieces
  • 1 large onion, sliced
  • 3 carrots, peeled and cut into strips
  • 1 tablespoon minced garlic
  • 1 1/2 pounds mahimahi or other mild white fish such as halibut

Directions:

  1. Heat oven to 400°F.
  2. Combine oil, rosemary, salt and pepper in small cup until well blended.
  3. Add potatoes, onions, carrots and garlic with 3 tablespoons of seasoned oil in baking dish; toss.
  4. Bake 15 minutes.
  5. Toss and continue baking an additional 15-20 minutes or until vegetables are tender.
  6. Cut fish into 6 portions.
  7. Place fish on top of vegetables; drizzle with remaining oil.
  8. Bake until fish is opaque, about 12-15 minutes.
  9. Serve immediately.

Serves 6.

Approximate Nutrient Analysis per serving:
350 calories, 19 g fat, 2.5 g saturated fat, 85 mg cholesterol, 400 mg sodium, 22 g carbohydrate, 4 g fiber, 6 g sugar, 23 g protein

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