First I'm very sad to report the demise of the Adorable Monster's beloved frisbee (CLICK HERE to read about it). After months of chowing down on it, he finally chewed a huge whole through it!
I now request a moment of silence on behalf of the frisbee.
The Monster's first birthday is coming up next month! Wow, time sure flies! So I think I know what his present is going to be! A brand new frisbee for him to chew up!
Now onto more important business! Today, I'm back with another "Simple Suppers" recipe in support of Jaime Oliver's cause to teach American how to cook! When I conceptualize dishes, one of my main goals is to include:
1) 4 oz. of high quality, lean protein (mostly fish)
2) at least one organic vegetable (often leafy greens)
3) whole grain
From careful study and practice, I've found that this balance of foods is the healthiest way to eat! This is a simple, inexpensive dish that I make all the time at home. I love Mahi-Mahi - it's a clean, delicious protein source that usually costs around $14/lb or less. It also only contains moderate mercury, making it safe to eat a few times a month (CLICK HERE for detailed mercury information). It's great broiled or thrown on the grill!
I bought the Mahi-Mahi used in this recipe from J&P West Coast Seafood, one of my favorite vendors at the Farmers Market! They always have super fresh fish and seafood and the BEST smoked salmon on the planet Earth which they make in-house! I'll be bringing you more recipes using their product coming up! Here's what makes their seafood so great:
Most restaurants and grocery chains buy their fish prefiltered to keep costs down, which compromises the quality. By keeping the fish whole, as J&P does, the excellence is maintained, yet it requires the committment and several caf'e lattes to jump start the process of filleting on site. Pete is up at the crack of dawn to meet the fishing boats that bring in whole fish for him and his staff to fillet. Fish are beheaded, gutted, and cut just hours before they arrive at the farmers market for purchase. J&P only purchases fish caught within twenty-four hours. The best way to select your fish is to check the moisture - the more moisture the better. If its dry, it's been sitting for too long. This is often the fate of supermarket purchased fillets.
To round out my meal, I paired it with garlic spinach, which cooks up in a literal flash, and served it over a whole grain wild rice, but it would be great over any sort of whole grain from quinoa to barley, depending on your preference. Try this dish out at home! I promise you'll love it.
Domestic Diva's Mahi-Mahi with Garlic Spinach
2 Mahi-Mahi fillets (I serve 4 oz per person)
1 tbsp olive oil
1 tbsp lemon juice
salt & pepper
4 cups spinach
4 garlic cloves, sliced
1 tsp chili flakes
2 tbsp olive oil
1 tbsp lemon juice
salt & pepper
To make a quick marinade for the fish, pat the fillets dry and place on a plate. Season both sides with salt and pepper and then drizzle with the olive oil and 1 tbsp of the lemon juice. Allow to rest for about 15 minutes, both to absorb a little marinade and to come up to room temperature.
Place the fish under the broiler and cook for about five minutes, or until cooked through. Alternately, the fish may be grilled for a few minutes on each side. Remove from the heat and allow to rest for a few minutes.
Meanwhile, to make the garlic spinach, heat the olive oil in a saute pan over medium-high heat. Add the garlic and chili flakes, reduce heat to medium, and saute for a minute. Add the spinach and stir it for about three minutes, until it's cooked down. Add the lemon juice and season to taste with salt and pepper.
To plate, place the spinach on the plate and top with the fish. Enjoy!
J&P West Coast Seafood, Inc.
2210-12 Signal Pl.
San Pedro, CA 90731
A fantastic seafood vendor, I make sure to hit their booth every week when I venture to the Hollywood Farmers Market. In fact, they are always one of my first stops (I always buy proteins first)! Not only do they have a large assortment of super fresh fish and shellfish, but they also have the BEST smoked salmon on the planet Earth! They make it in-house, which must account for the quality and the fact that it's much less salty than most other cured salmon I've tried. Stop by and ask Marilyn (owner) for a free sample. I promise you won't be able to leave without buying some! CLICK HERE FOR THEIR WEBSITE!
Source for Ingredients:
Mahi-Mahi from J&P West Coast Seafood (Hollywood Farmers Market)
organic baby spinach from Kenter Canyon Farmers (Hollywood Farmers Market)
organic garlic & organic lemons from Whole Foods
Music on Tap:
Air - Love 2
CLICK HERE TO CHECK IT OUT!