What's for Dinner: Mahi Mahi with Corn & Cucumber Slaw

Sunday, February 17, 2013

I've been doing a lot of experimenting in the kitchen this year in an effort to branch out with my cooking and try new things. I am crafty with many things but culinary art is not one of my talents. Since we are trying to eat healthier, eat local foods, and cut out processed "foods" as much as possible I have been cooking from scratch almost nightly, about 6 days a week. It has been a fun learning experience so far! Tonight's dinner was exceptionally yummy so I figured I'd share the recipe I found via pinterest. The original recipe is found here. Earthfare had a great deal on wild-caught Mahi Mahi this week so we picked up a couple pounds. We actually don't eat a lot of fish simply b/c I'm not a huge fish person...but like I said, I am branching out. Remember the portobello mushroom revelation from my Valentines Day dinner? Well, same thing happened tonight. I normally don't really like fish but this was delicious!! Super easy too! I guess the saying is true...Mahi Mahi, the fish so nice they named it twice!!

 Pan Cooked Mahi Mahi with Corn & Cucumber Salsa
  • 1 inch thick Mahi filets (skin on)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chile powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon butter
 Combine spices and rub onto both sides of your Mahi Mahi (including skin side). Add butter to a cast iron grill pan on med to med-hi heat. Once butter melts and sizzles add your Mahi filets skin side down. Cook both sides about 4-5 min each until meat is flaky. The skin pulled away from the fish once mine was cooked through.

Corn & Cucumber Slaw
  • 1/2 cup fresh corn kernels (or thawed from frozen)
  • 1 cup cucumbers, peeled and small diced
  • 1/4 cup red bell pepper, small diced
  • 1/4 cup red onion, thinly sliced
  • 1 teaspoon cilantro, minced
  • 1 tablespoon jalapeno, minced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon raw honey
  • 1 teaspoon cold pressed olive oil
Mix all ingredients in a bowl and allow to sit for 20 minutes so flavors can mingle and get to know each other :) Spoon slaw onto cooked Mahi and admire the prettiness! Then enjoy!!

And in case you want to make the roasted asparagus...

Roasted Asparagus

Line asparagus in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Bake at 425 for 20-22 min until they start to brown. If you have really thick asparagus you may need to blanch them prior to roasting so that they will cook entirely. Roasted asparagus is a staple in our home and is absolutely delicious!!

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