Easy Weekday Mahi Mahi with Grilled Squash

Feb 5, 2016 | Entree, Recipe

Quick to throw together, but still delicious and healthy, this Mahi Mahi with grilled squash is the perfect weeknight meal!

Hi, I’m back with more simple everyday recipes! This meal, “fish and vegetables” as it’s been dubbed around here, is our unofficial Monday dinner. You know. Mondays are crappy and render one completely unable to make dinner decisions. Except it was just the weekend and you ate too many fries so, something healthy is in order. Answer: this recipe.

The “fish and veggies” combo is brainless enough to do it while you’re half distracted or asleep – throw some fish in the oven, some veggies on the stove (or if you’re really feeling lazy, just throw the veggies in the oven too). But it’s super easy to swap out the mahi for salmon or the squash for green beans – you get the point – so that if you do end up eating it once a week, you still get variety! Best of all the worlds.

I’ll say one last thing because it’s crucial: buy high quality fish for this. Yes, like responsibly raised fresh organic stuff (we buy ours from Whole Foods, unsurprisingly). I know you’re like, but that costs so much more! But listen: it’s easy to make fresh fish taste good (read: no work at all). So if you’re into the brainless Monday meal thing we’ve got going here, consider buying happy fish.

May there be delicious weekday meals in your future!



Easy Weekday Mahi Mahi with Grilled Squash

Course Entree
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings


  • 10-12 oz Mahi Mahi preferably organic
  • Olive oil
  • Thyme or other dried spices
  • Salt + pepper
  • Zest of 1/4 lemon
  • 1 small zucchini sliced
  • 1 small yellow squash sliced
  • 1/2 cup quinoa or other gluten free grain optional


  1. (If you're making the quinoa:) Bring 1 cup of water to a boil. Add quinoa, cover, and simmer for 15 minutes. If you want to get fancy, add some chicken stock or spices to the water. When quinoa is cooked, remove from stove and set aside.
  2. Preheat oven to 380F. Lightly grease the bottom of a medium baking pan, or line with parchment paper.
  3. Place fish skin side down in the pan and rub with oil (just enough to lightly coat the fish). Sprinkle with salt & pepper, thyme, and lemon zest.
  4. Bake fish for 15-20 minutes or until cooked through (no longer raw and springy, but flakes with a fork). Baking times will very by thickness of the filet - if it's pretty thin start with 10 minutes.
  5. While fish is baking, heat a skillet to medium high heat. Add olive oil (enough to coat bottom of pan), and then place squash in single layer in the skillet. (You may need to do 2 batches, but this ensures they get evenly cooked!) Flip them after a few minutes and cook other side, remove to a plate and sprinkle generously with salt.
  6. Serve fish with squash and quinoa. Enjoy!

Recipe Notes

To achieve ultimate tastiness, use high quality organic fish.

Feel free to swap the mahi for another type of fish – salmon is another favorite!

Same goes for the squash – green beans are another great option.


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