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Mahi Mahi with Romesco Sauce
and zucchini 'noodles'

Active: 30 min Total: 50 min
This simple breadless romesco sauce is incredibly versatile and goes well on so many things. We'll make a larger batch to use throughout the week. Tonight, it jazzes up the flavor of simple roasted mahi mahi and our healthy vegetable noodles. If you know that zucchini noodles are just not gonna fly at your house, just use regular ol' pasta but the new year is a fun time to try new, healthy ideas!


Breadless Romesco Sauce:
  • Ancho chile - 1 ((A dried poblano chile is called ancho. Look for a dried dark red chile in the ethnic aisle. If you can't find it, just season to taste with chili powder.))
  • Tomatoes - 1 1/2 lbs , halved
  • Garlic bulb - 1
  • Olive oil - 2 Tbsp + 1/4 cup
  • Almonds - 1/2 cup
  • Salt - 1/2 tsp
  • Red wine vinegar - 1 1/2 to 3 Tbsp
Roasted Mahi-Mahi with Romesco Sauce:
  • Mahi Mahi - 1 1/2 lbs ((Sub a hearty fish, like tilapia or salmon))
  • Olive oil - 2 Tbsp
  • Homemade romesco sauce - 1/2 cup ((Ingredients listed separately))
  • Green onions - 2 stalks , green parts, chopped
  • Lemon - 1 , sliced into wedges
Zucchini Noodles with Romesco Sauce:
  • Zucchini or Pasta - 4 or 3/4 lb. pasta ((Choose zucchini if you want to try paleo noodles))
  • Romesco sauce - 1/2 to 3/4 cup ((Ingredients listed separately))
  • Goat cheese (opt) - 2 oz


  1. Ancho chile - Remove stem and remove as many seeds as you want (the more seeds = the more heat). Steep in hot water for 30 minutes.
  2. Tomatoes - Halve.
  3. Garlic bulb - Chop off the top so you can see the cloves.
  4. Make romesco {This makes enough for the entire week's meals} - Preheat oven to 400F (204C) degrees. Place tomatoes and garlic bulb on a sheet pan. Drizzle with first part of the olive oil, sprinkle with salt, and roast for 15 minutes. When cool, peel skin off of tomatoes. The roasting will make them come off quite easily. Squeeze cloves out of the garlic peel. They should also come out easily from roasting. Puree softened chile, tomatoes, half the garlic cloves, and almonds in a blender or food processor until smooth. Taste and add more garlic cloves if it's not too garlicky. Then drizzle in second part of the olive oil while blending. Season to taste with salt and vinegar. (Can be done up to 5 days ahead)
  5. Zucchini or Pasta - If using zucchini, turn into 'noodles' with a spiralizer or peel off strips with a peeler. Otherwise, cook pasta according to package instructions.
  6. Mahi mahi - Rinse and dry fish. Lightly salt and pepper.
  7. Green onions - Chop. (Can be done up to 3 days ahead)

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  1. Preheat oven to 400F (204C) degrees. Brush both sides of fish with olive oil.
  2. Optional step - Sear fish on stovetop first for prettier coloring: Preheat an oven-safe pan like a skillet over medium-high heat. Add fish and sear on both sides for 2 minutes. Press down with a spatula for a few seconds to start with to create a more golden sear. If you skip this step, just place fish onto a sheet pan.
  3. Transfer to oven and bake for 8 to 15 minutes. If you seared your fish first, it'll take less time to cook.
  4. Next, make noodles. For spiralized noodles, place a microwave-safe colander into a large bowl (or really, just use your salad spinner without the top). Add in spiralized noodles and microwave 1 minute at a time for 3 to 4 minutes, until it reaches a tender but crunchy consistency. If any liquids release during cooking, they'll drain out of the colander into the bowl so the noodles don't become soggy. For peeled zucchini, place into a colander and sprinkle with salt. The salt will soften the noodles.
  5. Toss zucchini noodles or pasta with romesco sauce. Although cheese isn't technically allowed in paleo, it would go really well with this dish, so sprinkle on the goat cheese if you want! Serve with fish drizzled with romesco sauce and lemon wedges, and top off with chopped green onions.



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