Miso-Glazed Mahi Mahi with Roasted Zucchini and Cherry Tomatoes
A flavorful seafood dish featuring pan-seared mahi mahi with a subtle miso glaze, served with roasted zucchini and tomatoes for a balanced meal. This japanese-inspired seafood (gluten free, whole30) ready in about 22 minutes pairs (6 oz each) mahimahi fillets, white miso paste, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each) mahimahi fillets
- 1 tbsp white miso paste
- 1 tsp apple cider vinegar
- 2 medium (sliced into 1/4-inch rounds) zucchini
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 2 cloves (minced) garlic
- 1/4 tsp dried oregano
- 1/4 tsp sea salt
- pinch black pepper
Instructions
- Step 1: Whisk miso paste, apple cider vinegar, and 1 tsp water until smooth. Pat mahi fillets dry, then brush both sides with miso mixture and let sit for 5 minutes.
- Step 2: Heat olive oil in a non-stick skillet over medium-high heat. Add zucchini, cherry tomatoes, garlic, oregano, 1/8 tsp sea salt, and 1/8 tsp black pepper; sauté for 4-5 minutes until zucchini is tender and tomatoes begin to soften.
- Step 3: Push vegetables to one side of the skillet, add mahi fillets skin-side down (if any), and cook for 3-4 minutes until golden. Flip fillets and cook for 2-3 minutes more until fish flakes easily with a fork.
- Step 4: Transfer vegetables to a plate, top with mahi fillets, and spoon any pan juices over the fish before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Mahi Mahi with Roasted Zucchini and Cherry Tomatoes take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Mahi Mahi with Roasted Zucchini and Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) mahimahi fillets from drying out.
Can I substitute ingredients in Miso-Glazed Mahi Mahi with Roasted Zucchini and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Mahi Mahi with Roasted Zucchini and Cherry Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Mahi Mahi with Roasted Zucchini and Cherry Tomatoes gluten free?
Yes — this recipe is tagged gluten free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
