Monthly Archives: March 2012

Grilled Mahi Mahi with Mango Salsa

I know, I know, you can’t believe it.  I actually made an entree that isn’t chicken!  It took me a loooooooong time to start eating fish again despite the fact that I used to go fishing with my dad.  We ate fresh fish quite often, not to mention that mashed up fish sticks smothered in lemon-butter was one of my favorite meals.  Like, ever!  And although I’m sure I could probably scarf down a McDonald’s Filet-O-Fish if I really wanted to, generally I can’t stand fishy-fish.  I’ve had a couple of mahi recipes tucked away that I haven’t had the nerve to make but after eating mahi mahi two (maybe three?) times in Florida over the weekend, I figured it was time to step up and get over my fear of cooking fish. 

This Grilled Mahi Mahi with Mango Salsa seemed simple enough and luckily, I had all of the ingredients for the salsa already.  The fish is briefly soaked in a mixture of coconut milk and lime juice before being cooked in a grill pan (although I used a regular pan).  The salsa is filled with flavors of mango, cucumber, red pepper, ginger and jalapeño (the recipe calls for serrano) which taste super-yummy with the mahi mahi.  I’m no longer afraid to make fish at home anymore so this was a big step for me! 

The ingredients:

Combine coconut milk and lime juice in a shallow dish and add the fish.  Turn a few times to coat and let sit for 15 minutes at room temperature.

Meanwhile, chop the mango, red pepper, cucumber, cilantro, ginger, cilantro and jalapeño (and onion, if using) and place in bowl with remaining coconut milk and lime juice.

Remove fish from the marinade and season with salt and pepper.  Place in a grill pan heated over medium-high heat.  Cook for 4 minutes on each side or until fully cooked (mine took an extra 2 or 3 minutes).

Serve with mango salsa.

Additions:  None

Omissions: 

  • Red onion

Substitutions:

  • Jalapeno pepper

Overall Rating:  Love It

Source:  Cooking Light Magazine

Hawaiian Chicken

Is everyone as happy as me that it’s spring? I was in Florida on vacation this past weekend and even though I took a few days off from my diet, I think I must have eaten pineapple nearly everyday. There is something about spring that makes me want to eat tons of fresh fruits and veggies as well as eat better! (Maybe it’s the impending bathing suit season?) When I came home, I went to the grocery store and nearly went crazy with all of the produce on sale for only $1! Mangos, nectarines, carrots, peppers, avocado, broccoli! It got me in the mood to stay in a “tropical” state of mind with my eating so I made Hawaiian Chicken and ate it with a homemade fruit salad of mangos, nectarines, cilantro and lime juice. Yum! The glaze for this chicken is super easy – soy sauce, ketchup, garlic, ginger, and pineapple juice. The chicken marinates in the refrigerator for a few hours and is grilled. I’m sure this would be a million times better on an outdoor grill but I’m not complaining with how mine turned out. This especially tasted great with mango. I think I mmm-ed with every bite. This delicious chicken dish puts me right in the mood for springtime!

The ingredients:

Combine the ketchup, soy sauce, pineapple juice, garlic and ginger in a small bowl.

Reserve 1/4 cup of the marinade and pour remaining marinade in a zip-top plastic bag. Add the chicken and chill for 4 hours.

Place chicken on a grill or grill pan coated with non-stick spray. Discard marinade. Using reserved marinade to baste the chicken as it cooks over medium-high heat. Cook for 6 minutes on each side or until completely cooked through.

Serve with fresh fruit and brown rice.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Twice-Roasted Sweet Potatoes with Chipotle

Happy Spring everyone! As I mentioned last week, I don’t often eat potatoes but I’ve decided I have to make a better effort to include sweet potatoes in my diet. I never ate them as a kid which may be why I don’t eat them as an adult but they are a great source of Vitamin A so why not eat one from time to time? I have to admit that I’m not a huge fan of the sweetness of these guys – much to the shock and dismay of my ever-present sweet tooth – so if they are prepared in a savory way, I’m ready to try it out. Other than my one attempt at making sweet potato fries a few years ago, I didn’t know the first thing about preparing these orange gems. Since I’m obsessed with the smokiness of chipotles in adobo sauce, these Twice-Roasted Sweet Potatoes with Chipotle seemed like a perfect way to give sweet potatoes a new shot. I have to tell you – I inhaled this. The contrast of the smoky with the sweet really knocked my socks off and the slight bite of the green onions really took this over the edge. I’m officially obsessed. You win, sweet potatoes. I concede!

The ingredients:

Pierce the potatoes with a fork and place on a baking sheet. Bake at 400°F for 1 hour and 15 minutes or until done. Allow potatoes to cool slightly.

Cut potatoes in half and carefully scoop out the potato pulp. Put into a food processor with butter, chiles, adobo and salt. Add in the white part of the scallions and process briefly.

Spoon potato mixture into the shells and bake at 400°F for 10 minutes or until hot. Top with thinly sliced scallions.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

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