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 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. Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat 6-8 minutes or until vegetables are tender, stirring occasionally. 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. Yield: 4 servings.