Mahi Mahi with Avocado Sauce
Crispy Parmesan-Roasted Butternut Squash
Ingredients
- 4 (6-oz) fresh or frozen mahi mahi or halibut fillets
- ½ of an (8-oz) pkg refrigerated guacamole
- ⅓ cup buttermilk
- 1 Tbsp prepared horseradish
- ½ tsp Dijon-style mustard
- ¼ tsp chili powder (optional)
- 1 Tbsp olive oil
- 1 tsp chili powder
- ¼ tsp salt
- ¼ tsp black pepper
- Nonstick cooking spray
- 2 Tbsp lemon or lime juice
- 1 (5-oz) pkg fresh baby spinach, wilted (optional)
Instructions
- Thaw fish, if frozen. For sauce, in a small bowl combine guacamole, buttermilk, horseradish, and mustard. If desired, sprinkle with ¼ tsp chili powder.
- Rinse fish; pat dry. Brush fish with oil and sprinkle with 1 tsp chili powder, the salt, and pepper.
- Coat a grill pan with cooking spray; heat over medium. Add fish; cook 4 to 6 minutes per ½-inch thickness or until fish flakes easily, turning once. Drizzle with lemon juice.
- Serve fish with sauce and, if desired, wilted spinach.
Side Dish Ingredients
- Nonstick cooking spray
- 1 (1½- to 1¾-lb) lb butternut squash, peeled, seeded, and cut into ¾-inch pieces
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ⅛ tsp black pepper
- ⅓ cup grated Parmesan cheese
- ¼ tsp dried thyme, sage, or basil, crushed
Side Dish Instructions
- Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
- Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
248
|
154
|
402
|
| Fat (g) | 10 | 9 | 19 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 5 | 18 | 23 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 450 | 267 | 717 |
Better Homes and Gardens Meal Plan
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