Total Time
30mins
Prep 30 mins
Cook 0 mins

Pungent wasabi gives a nice little kick to the delicate, mild flavor of mahi mahi. A simple veggie sauté completes this light and healthy weeknight dinner.

Directions

  1. Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans.
  2. Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.
  3. Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.
  4. Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.
  5. Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.
  6. Sauté the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.
  7. Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.