Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

My husband got home late, again, and I wanted something light to eat being that it was so late. I also wanted something QUICK! So… FISH! Both healthy and quick. The nice thing about this dish too is that there’s quinoa in the rice cooker… very hands off… and fish has a quick sear and then goes in the oven. The only thing you really have to watch is the sauce. Everything is done in 15 minutes flat though!

Sometimes I like to tell funny stories about things that happen around my house… so I’m gonna tell a little quick story here. This honestly may be TMI for you… but I keep giggling about it so, I’m gonna share it.

The other day my kids had their well check at the doctor. After kids are potty trained they test their urine and have them “pee in a cup” to be tested. Well my 3 year old little boy actually found this fascinating and thought it was fun to go in a cup! Fast forward to later that evening when I am making dinner and I hear my 6 year old daughter yell “MOM!! You are NOT gonna be happy! Levi is making a VERY BAD choice!”. I NEVER like hearing that. Never. So, I head upstairs and my 3 year old little boy is in the hallway up stairs (luckily it has wood floors) peeing into a cup. He looks at me and says “cup too wittle mommy” with very innocent and questioning eyes. Oh my goodness, I seriously  had to stop myself from laughing. He got to do this at the doctor, why couldn’t it be ok at home? The only problem? He used a small plastic medicine cup that’s about the size of 2 TSP. Yeah. It was ALL OVER the floor… poor boy.. he didn’t realize that medicine cup would just be too small. Oh man. And then I usually have him  help me clean up the mess, this one, I didn’t want his help. No thanks little messy one. No thanks. 🙂 We had to have a little talk about what is ok at home, and what is ok at the doctor’s office to remind him where it’s ok to go potty. Oy!

LOL.

So now, on to the recipe that I was still able to make later that evening!

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Serving Size : 2

Lemon Dill Mahi Mahi with a Lemon Dill Cream Sauce

Ingredients
For the Fish

  • 2 4ounce Mahi Mahi fillets (or any fish of your choice)
  • Zest of 1 Large Lemon
  • Juice of Half a Large Lemon
  • 3 T of Melted Butter or Olive Oil
  • 4 tsp dried dill
  • salt and pepper to taste
  • 4 slices of lemon
  • 1/2 cup whole grain quinoa
  • 1 cup water
  • 1/2 cup frozen peas

For the Sauce

  • 1/2 cup greek yogurt (whole fat or 4%)
  • Juice of Half a Large Lemon
  • 1 TB butter
  • 3 tsp dried (or fresh) dill
  • 2 TB fresh parmesan

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Directions

  1. Pre-heat oven to 375. Salt your cast iron grill pan or skillet and heat on medium. Place fish onto hot skillet (I cooked mine from frozen and they turned out GREAT!!)
  2. Rinse 1/2 cup of quinoa and place into a rice cooker (or cook to instructions on the package) and put 1 cup of water in with 1 TB of olive oil drizzled. Close rice cooker and push cook button and leave to the side.
  3. Pour melted butter and lemon juice over fish. Sprinkle evenly with lemon zest and dill. Add salt and pepper as desired as well.
  4. Place in oven and bake approximately 15 minutes or until fish is white, fully opaque, and flaky.
  5. While fish is baking, put butter, lemon juice and dill into a small sauce pot stirring while melting. After the butter is melted and it’s incorporated well, add the Greek yogurt while whisking in…. whisk until well incorporated and then add the parmesan in the same manner. Mixture will thicken as it cools.
  6. Open cooked quinoa and put the 1/2 cup of frozen peas into the rice cooker with the quinoa and stir. Let the peas sit in the rice cooker for 2-3 minutes so they get warm, but still have a bit of a “pop” or “crunch”.
  7. Place fillets onto a pile of the quinoa with peas and garnish with sauce.
Enjoy!!!
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This one was so yummy, I will definitely make this one again! easy too… not too many ingredients, but still made with all “Real Food” in regards to my last post! 🙂
And now, for the quote of the day:
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Tropical Coconut Crusted MahiMahi with Coconut Lemon Rice

I am still learning how to cook fish. Each fish type is a bit different. You cook salmon differently than you would mahimahi. You make tilapia differently than you do mahimahi. All different textures and thicknesses. So, for me, it’s a bit hard to take the time and effort to master each one. I am getting closer with salmon… SO CLOSE!! 🙂

This recipe… MASTERED MahiMahi! I’m telling you, it’s AMAZING! If you follow it closely, you will be quite happy with how it turned out! IF you love coconut that is. 🙂 Seriously… tropical and fresh, flaxy and tender… this is an awesome recipe!

I was inspired by this recipe: http://www.bubblews.com/news/788347-coconut-crusted-mahi-mahi-recipe

I changed a few things, so the recipe below is mine, but the inspiration DEFINITELY came from the recipe above!

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Ingredients:

1/2 cup of bread crumbs (I used 2 pieces of dried whole grain bread and blended in my NutriBullet)
3/4 cup of Sweetened Flaked Coconut
1 teaspoon of finely zested lemon zest
1 tablespoon of fresh lemon juice
3 tablespoons of olive oil
4 (6 oz.) mahi mahi fillets
Sea salt and freshly ground black pepper

Ingredients for Coconut Rice:

1 cup rinsed White Jasmine Rice
1 can light coconut milk
2 tsp fresh lemon juice
salt and pepper

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Instructions:

Rice:

Place rinsed jasmine rice into a Rice Cooker and then pour the can of Light Coconut Milk over the rice and let cook. Will just switch to warm when it is done. When the rice is done, put it into a large glass bowl and add the lemon juice and salt and pepper and toss to coat. Set aside covered to keep warm waiting to serve with the fish.

Fish:

Preheat the oven to 425 degrees F. and then line a baking sheet with Aluminum Foil and spray it with cooking spray. You can use a Cooking Spray Mister.

If you do not have Panko Bread crumbs, or other PLAIN breadcrumbs, you can do as I did. I took 2 dried pieces of whole wheat bread, placed it into my nutribullet, and ground it into crumbs! Worked perfectly!! You can also use a Food Processor or a Blender.

Now take a small glass bowl and add in your bread crumbs, coconut, lemon zest,  and lemon juice and whisk your ingredients together. Then drizzle 2 tablespoons of your olive oil over your coconut mixture and mix the olive oil into your ingredients. Set this aside for use later.

You now want to liberally seasoning both sides your mahi mahi filets with your salt and pepper.

Now place your mahi mahi on your prepared baking sheet and place them into your preheated oven and bake for 5 minutes. After 5 minutes remove your baking sheet from the oven and drizzle 1 tablespoon of olive oil over your mahi mahi fillets. Then divide your coconut mixture between your fillets and cover the entire top of each fillet with your mixture. This will create a wonderful crust when baked. Now return your baking sheet to your oven and bake until golden brown and your fish can flake easily with a fork. This should take an additional 10 minutes.

Then remove your coconut crusted mahi mahi from the oven and let them rest for 5 minutes before serving.

Serve over rice and with a veggie.

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You will TRULY enjoy this! My husband gave it the gold seal and said that he’d order this at a restaurant and then go back for more! It’s seriously  one of the best recipes for MahiMahi I’ve ever had!!!! I will definitely be making this one again.

And now, for the quote of the day:

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Lemon-Dill Salmon Over Buttery Pasta with Peas and Spinach

I’ve been trying to perfect salmon for a WHILE. Like, a serious while. I can’t quite get it perfect, but I’m getting there!!!

I have definitely learned to not attempt to cook it from frozen. Always thaw it. Ha. Should be obvious, but I like to try shortcuts. 🙂

I have also learned, yesterday, that it’s hard to cook it perfectly while paying attention to it when you have two little kids. Most likely, on that day, your three year old will run into the kitchen with blood pouring out of his lip while he is scream-crying with your 5 year old girl running after him (also crying) screaming “I didn’t do it on purpose!”. Yes, that happened last night while I was trying to perfectly cook my salmon. Let’s say that it was ALMOST perfect! Pretty good huh??!!! I was proud of that accomplishment after such a “traumatic” incident. He was fine by the way… his big sister just bopped him… hopefully it really was “by accident”.

So, luckily at that time, the salmon had JUST gone into the oven to finish, and my pasta was done and was “marinating” in the butter. So, if I can do it, YOU CAN TOO!! 😉

Try this one out if you like Salmon!!

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This is for 2 servings

Ingredients:

  • 1/2 tso kosher salt
  • 2 medium salmon steaks (filets)
  • 1 tsp minced garlic
  • 1TB olive oil
  • 3 TB butter
  • 1/2 lb. farfalle (bowtie) pasta
  • 1 large handful of baby spinach rough chopped
  • 1 cup frozen peas
  • Juice and zest of 1 lemon
  • 1/2 tsp fresh or dried Dill Weed (I used dried)
  • 1 Tb parmesan cheese
  • splash of white wine for cooking and deglazing the pan

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Instructions

  • Preheat oven to 350F.
  • Meanwhile, if you’re using whole grain pasta, cook it in water according to package directions.
  • Drizzle olive oil in an oven safe skillet like mine or Oven Safe Chef’s Classic Skillet and heat to medium.
  • Place salmon steaks skin side down into the hot skillet to get a nice crispy skin.
  • Top the salmon with salt, pepper, lemon zest, lemon juice, minced garlic and the dill.
  • Place the butter into the pan with the salmon and melt. (Put skillet onto medium low – 3, and melt butter).
  • Put a splash of white wine into pan if desired.
  • Spoon the butter/lemon/wine sauce over the salmon for 2 minutes and then place pan with the salmon in it directly into the oven. (Which is why you need to have an oven safe pan shown in the link above or similar).
  • Bake for 6-8 minutes depending on the thickness of your salmon. Remove the salmon from the oven BEFORE the white albumin starts to ooze out. It’s not fun to have on your salmon. REMEMBER TO USE A HOT PAD  WHEN YOU REMOVE IT!! Once the salmon is removed from the oven, remove salmon from pan and SAVE the sauce. Place the salmon onto a plate and let sit for 5-7 minutes.
  • Transfer the noodles and peas into the butter sauce remaining in your skillet and toss to coat.
  • Sprinkle with parmesan cheese and garnish with dill.
  • Serve into bowls.
  • You can either leave the salmon steak whole, or you can “shred” it with your fork and disperse it throughout the dish as I did below.
  • ENJOY!! This one is a winner!!

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And now, for the quote of the day:

Most won't think this belongs here, but emotions can run hot sometimes and peaceful protests can get out of hand. So this is an important thing to remember, for everyone involved.

Beer Batter Fish Tacos with a Fresh Lime Slaw & Guacamole

BeerBatterFish

So, I’ve got a bad cold coming on… I’m pretty miserable really. It just hit me overnight and got progressively more annoying throughout the day. I had dinner tonight planned already, because my father in law arrived today! John had asked me to make something “Mexican”, but I didn’t want to do something I’ve already done… so Fresh Fish Tacos it was. Since I felt crummy, I did NOT want to deal with GRILLING fish. It can be such a hassle, and I just knew that just because of how I felt, tonight would be the night that it would all fall apart and taste awful. So… beer battered it was! Not the lightest, but… still quite tasty! I cannot label this as light, but I can label it as “Fresh”. 🙂

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Beer Battered Fish Ingredients:

3 wild caught Cod filets (or similar white fish)
3/4 cup of dark beer (I used Thomas Creek Red Ale)
2/3 cup of white whole wheat flour (plus about 1/3 cup for dredging)
dash of cayenne pepper
salt and pepper

  1. Combine beer, flour, cayenne and a pinch of salt and pepper in a bowl. Whisk until a smooth batter is achieved. Set aside.
  2. Cut fish into 3″ pieces (Depending on type of fish, make sure it does not have bones). Pour a little flour onto a plate. Lightly dredge fish pieces in flour, shaking off excess. Set aside.
  3. Heat about 1″ vegetable oil in a deep skillet over high heat. Move floured fish and batter near the stove. Dip the floured fish pieces into the batter, ensuring each piece is fully coated and excess drips off. Fry fish pieces, a few at a time, until golden brown and crisp on one side. Use metal tongs or a metal spatula to flip them and cook on the other side. Remove carefully and drain on paper towels..
  4. To assemble tacos, top each corn tortilla with a few pieces of fish, slaw (recipe below), guacamole, a bit of salsa verde and, if desired, some feta or contija cheese.

Slaw Recipe:

1/4 head of cabbage (regular white or napa)
Juice and zest of 1 lime
1 TB of olive oil
salt and pepper to taste

Guacamole recipe posted here: http//dancinandcookininthekitchen.com/2014/06/02/sunday-lunch/

I served with Sweet Potato (tortilla) chips and salsa.

Turned out quite good!!!! I would definitely make this again!!

 

Enjoy!

And, for the quote of the day:

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