Lean and firm-fleshed Mahi is a member of the dolphin family. It can be cooked any number of ways, but its real claim to fame is its ability to pair with sauces and sides, making it the perfect fish for this pesto drizzle. Bottles of marinated artichokes and roasted bell pepper add zip and color to the potatoes (shhh, don’t tell anyone), making this dish way easier to assemble than it looks.
It’s that easy: Pesto comes a few different ways. You can buy it jarred on the grocery shelf, but the refrigerated tubs are better quality and color. The jarred versions can be kind of gray, but they do taste okay. I guess I’m saying that if you can’t find it refrigerated, its fine to buy the jar, but if you can find the refrigerated version, buy that.
- Cook time:
- Prep time:
- Total time:
- 1 lb. new potatoes
- 1 onion
- 1 clove garlic
- 1 tbsp. olive oil
- 1/2 tsp. salt, plus more for sprinkling
- Freshly ground black pepper
- 12 oz. marinated quartered artichokes
- 4 oz. chopped, roasted red pepper
- 1/3 cup grated Parmesan
- 1/3 cup prepared pesto
- Four 6 oz. Mahi Mahi fillets
- Preheat the oven to 425°F.
- Line a sheet pan with foil and preheat it in the oven.
- On a large cutting board, thinly slice the potatoes and onion and chop the garlic. Transfer to a large bowl and toss with the olive oil, 1/2 tsp. salt and a few grinds of pepper.
- Arrange the potato mixture on the heated sheet pan, spreading it out so that it cooks evenly. Roast for 15 minutes.
- While the potatoes roast, strain the liquid from the jar of artichokes, reserving 1/4 cup in a medium bowl. Stir in the Parmesan and pesto to combine the sauce well. Set it aside.
- Salt and pepper the Mahi.
- Scatter the artichoke and drained roasted pepper over the potatoes. Make space for the fish directly on the pan and roast another 15 minutes or until the fish flakes and the potatoes are tender.
- Serve the fish and vegetables on heated plates and drizzle with the pesto sauce. Serve hot.
Extra Hungry Kids? Add a salad of thinly-sliced cucumber tossed with a few tablespoons of yogurt, a squirt of lemon, salt and pepper.
In the Glass: Sancerre is a French term for Sauvignon Blanc. When you’re not sure what to drink with seafood, Sancerre is a good bet.