Allspice-Awakened Mahi-Mahi with Roasted Eggplant

This allspice-awakened mahi-mahi with roasted eggplant is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The allspice gives the fish a warm and slightly sweet flavor, while the roasted eggplant adds a smoky and earthy flavor. The dish is finished with a drizzle of olive oil and a sprinkling of fresh herbs.

The origins of this dish can be traced back to the spice trade routes of the Middle East. Allspice, a spice made from the dried berries of the pimento tree, was brought to Europe by Arab traders in the Middle Ages. It quickly became a popular spice in both savory and sweet dishes. In the 16th century, Spanish explorers brought allspice to the Americas, where it was quickly adopted by the indigenous people. Eggplant, a native of India, was also brought to the Americas by Spanish explorers. It quickly became a popular vegetable in both North and South America.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound mahi-mahi fillets
• 1 tablespoon allspice
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium eggplant, cubed

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine the allspice, paprika, cumin, salt, and pepper.
3. Rub the spice mixture all over the mahi-mahi fillets.
4. Place the eggplant cubes on a baking sheet and drizzle with olive oil.
5. Roast the eggplant for 20 minutes, or until tender.
6. Heat the olive oil in a large skillet over medium heat.
7. Cook the mahi-mahi fillets for 3-4 minutes per side, or until cooked through.
8. Serve the mahi-mahi with the roasted eggplant.

Why It Works

• The allspice gives the fish a warm and slightly sweet flavor.
• The roasted eggplant adds a smoky and earthy flavor.
• The olive oil helps to keep the fish moist and flavorful.
• The fresh herbs add a bright and herbaceous flavor.