Mahi Mahi & Veggie Skillet

• 3 tablespoons olive oil, divided
• 4 mahi mahi or salmon fillets (6 ounces each)
• 3 medium sweet red peppers, cut into thick strips
• 1/2 pound sliced baby portobello mushrooms
• 1 large sweet onion, cut into thick rings and separated
• 1/3 cup lemon juice
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1/4 cup minced fresh chives
• 1/3 cup pine nuts, optional

1. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork. Remove from pan.
2. Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes.
3. Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, 2 minutes longer or until heated through. Sprinkle with chives and, if desired, pine nuts before serving.

olive oil, mahi, sweet red peppers, baby portobello mushrooms, sweet onion, lemon juice, salt, pepper, fresh chives, pine nuts

Taken from www.tasteofhome.com/recipes/mahi-mahi-veggie-skillet/ (may not work)