I tried this recipe once and fell in love with it. Not only was it easy to make, but it tasted (and looked) kind of fancy! I made it for Alex and he agreed that this was a dish to repeat. Try it with any kind of vegetable you prefer, but zucchini and squash really go well with the flavors. Also, feel free to swap out the fish for something equally mild, such as halibut.
- 1 teaspoon canola oil
- 1/2 red onion, sliced
- 1 medium yellow squash, sliced
- 1 medium zucchini, sliced
- 1/2 (8-ounce) package sliced mushrooms
- 1 cup chicken broth
- Kosher salt and freshly ground black pepper
- 4 (4-ounce) pieces mahi mahi
- 4 sprigs fresh thyme
- 1 tablespoon chopped garlic
- 2 tablespoon spicy brown mustard
- In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion and cook until softened, about 5 minutes.
- Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.
- Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed.
- Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and serve.