Tag Archives: Fish

It’s Greek To Me Mahi Mahi

 

Five years ago this month, my now-husband and I took a once-in-a-lifetime trip with friends to Greece. One of our friends had been organizing sailing trips for years and this was our first trip.  And what an adventure! After flying to Athens, we rented a catamaran and sailed like Odysseus to the Cyclades Islands.

I won’t lie– the sailing was a little rough at first, but once we got our sea legs, we were almost like pros. We definitely felt like we accomplished something major every day as we sailed into a new port. And our reward was the amazing food! For me, the highlight of the trip was the couple of days we spent in Mykonos. Everywhere we turned looked like a postcard–from the whitewashed buildings to the beautiful Aegean Sea. I have never seen the water so blue.

 

So last night, while I was trying to figure out what to make with the frozen mahi mahi I had picked up from Trader Joe’s, I came across this Greek recipe from Epicurious’s site. While enjoying our dinner, it felt like we were transported to one of the many Greek tavernas we visited. Yum!

Greek-Style Mahi Mahi

Adapted from Greek-Style Mahi Mahi recipe from Gourmet, June 2009 

Serves 4

Ingredients

  • 3 medium tomatoes (about 3/4 pound total), each cut into 8 wedges
  • 1 medium cucumber, chopped
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon red-wine vinegar
  • 4 (6-ounces) pieces mahi mahi fillet with skin
  • 1/2 cup fat-free plain Greek yogurt
  • 1/4 cup crumbled feta
  • 3 tablespoons chopped mint
  • 2 tablespoons chopped dill
  • 1 teaspoon fresh lemon juice
  • 8 very thin lemon slices

Directions

Preheat broiler.

In a medium bowl, toss together the tomatoes, cucumber, 2 tablespoons of olive oil and vinegar. Set aside.

Line a broiler pan with parchment paper and lay the mahi mahi fillets skin-side down. Season with salt and pepper.

In a small bowl, mix the Greek yogurt, feta, mint, dill and lemon juice. Once smooth, spread the yogurt mixture over each fillet. Place two lemon slices on each fillet, overlapping slightly. Then drizzle the fish with the remaining 2 teaspoons of olive oil.

Bake fish in the broiler for 14-16 minutes or until the fish is cooked through. Serve with the tomato cucumber salad.

 

To round out the meal, I also sautéed fresh spinach and garlic in olive oil. Delicious!!

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Dinner Tonight: Fish and Veggies in Parchment

Over the last two months, in an effort to eat healthier, I’ve been adopting some clean eating habits. It all started when a friend recommended Tosca Reno’s book, The Eat-Clean Diet Recharged. Not only am I feeling great, but the small changes I made are starting to show up on the scale too (woo-hoo!). Honestly, it’s just common sense stuff – it’s what we all know we’re supposed to do to stay healthy. Things like avoiding processed foods, eating more veggies and drinking water.

One of the first things I did was swap out my breakfast routine of cereal or a bagel with cream cheese for oatmeal with raisins. Next, I eliminated diet soda and started drinking unsweetened iced tea or water instead.

Now that my husband is on the bandwagon too, we both agreed that we should eat more fish. So this weekend, I made this fish recipe from Bon Appetit. Neither my husband nor I are big squash fans, so I used green and orange bell pepper instead. This recipe is soooo light and fresh.

Fish and Veggies in Parchment

Adapted from Fish Fillets with Tomatoes, Squash and Basil in Bon Appetit, June 2012

Serves 4

Ingredients

  • 1 cup very thinly sliced green bell pepper
  • 1 cup very thinly sliced orange bell pepper
  • 1/4 cup thinly sliced shallots
  • 1/4 cup thinly sliced fresh basil, divided, plus 1/4-cup basil leaves
  • 20 cherry tomatoes, halved
  • 4 tablespoons dry white wine
  • 4 tablespoons extra-virgin olive oil, divided
  • Sea salt, freshly ground pepper
  • (4) 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

Directions

Pre-heat oven to 400 degrees.

Tear 4 pieces of parchment, about 14” x 12” and lay them flat on your work surface. Next, spoon a thin layer of the bell peppers in the center of each piece of parchment, dividing evenly. Do the same with the shallots and basil. Then, make a circle around the veggies with the cherry tomatoes. Drizzle each veggie mixture with a tablespoon of the white wine and a 1/2-tablespoon of olive oil. Season with sea salt and pepper.

Then, place 1 fish fillet on top of each veggie mixture. Season with salt and pepper and drizzle a ½-tablespoon of olive oil over each fish fillet.

Fold each parchment packet and tuck the ends under. Make sure each packet is sealed securely. Place each packet on a single layer on a rimmed cookie sheet. Bake fish until just cooked through, about 10-20 minutes, depending the on the fillet thickness. You should be able to easily poke a toothpick through the parchment and remove it clean. Carefully open the packets and garnish with fresh basil.

Serve with brown rice or quinoa and a leafy dinner salad and you’ve got yourself a great meal!

P.S. I dare you to NOT sing this song while making this dish! I’m in no way recommending going to McDonald’s, but man I like this song.

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