Roasted Mahi Mahi and Chickpeas
A quick easy and healthy fish dinner with a creamy sauce drizzled on top!
Servings 4 people
Equipment
- blender
- baking pan
- foil
Ingredients
- 2 tbsp avocado oil
- 1 tbsp paprika
- ½ tsp kosher salt divided
- 1 15 oz can of no-salt added chickpeas drained and rinsed
- ⅓ cup buttermilk
- ¼ cup mayonnaise
- 1 tsp adobo seasoning
- 1 ¼ tsp garlic powder divided
- 1 tsp dill garnish
- ½ tsp ground black pepper
- 10 cups spinach
- 1¼ lbs wild Mahi Mahi cut into 4 portions
- avocado oil spray
Instructions
- Preheat oven to 425° and line a baking pan with foil. Spray with cooking spray and set aside.
- Combine 1 tbsp oil, paprika, and ¼ tsp salt in a small bowl. Drain chickpeas and rinse. Dump them onto a plate lined with a papertowel and use another paper towel to pat dry the chickpeas. Then place the chickpeas in the oil and paprika bowl mix and toss to coat. Place the coated chickpeas onto the prepared baking pan and bake for 30 minutes, stirring every 10 minutes.
- Meanwhile, puree buttermilk, mayonnaise, 1 tsp garlic powder and ¼ tsp of black pepper in a blender until smooth. Set aside.
- Heat remaining 1 tbsp oil in a large non-stick skillet over low heat. Add spinach and cook, stirring occasionally, for about 2 minutes coating the spinach with the oil. Cook for 5 more minutes until spinach is wilted. Add a pinch of salt.
- Remove chickpeas from oven and push them to one side. Spray the side next to the chickpeas with cooking spray and lay your fish on that side. Top each with salt, pepper, adobo, and garlic powder. Drizzle with the prepared dressing and bake for 8 minutes.
- To serve plate the spinach, top with the fish, then toss some chickpeas on and garnish with some dill!
Notes
How can your kids help?
Have your kids help make the sauce that you are drizzling on top. They can dump in all the ingredients and press the buttons on the blender. Have them dry the chickpeas, as well!