Blackened Cajun Mahi Mahi with Coconut Lime Rice

Blackened Mahi Mahi & Coconut Lime Rice

It has been a long time since I’ve posted on this blog, but I have some great recipes to share. Unfortunately I do not have photos for all so we are started with one I did remember to take photos of. This was my first time making Mahi Mahi and I loved it! I better give credit where credit is due though because I stole this recipe from Tastes Lovely . I am sure they must have tons more delightful meals I need to check out. Anyways check out this delicious and well balanced meal.

Blackened Cajun Mahi Mahi

Ingredients:

  • Rub Ingredients:
    • 2 tsp dried parsley
    • 2 tsp dried oregano
    • 2 tsp dried thyme
    • 2 tsp paprika
    • 1 tsp cayenne pepper ( I added a heaping tsp to add an extra kick)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp pepper
  • Other Ingredients:
    • 4-5 (5oz) Mahi Mahi filets, thawed and patted dry  (I got mine at Trader Joe’s; you can substitute with another type of fish if desired)
    • 2 Tbsps coconut oil
    • lime wedges

Directions:

  1. Mix all the rub spices together on a plate by using a fork.
  2. Heat the coconut oil in a medium size pan over medium high heat. While heating coat the filets in the rub and then place in pan and cook thoroughly.  This may be roughly 4 mins per side.
  3. Serve warm over coconut lime rice (details below) and topped with avocado slices and lime juice.

 

Easy Coconut Lime Rice

Ingredients:

  • 1 tsp coconut oil
  • 1 cup white jasmine rice (if you choose to use brown rice you will need more liquid and need to cook longer)
  • 1 can (13.5 oz) of light or low fat coconut milk
  • juice of half a life
  • salt to taste
  • optional: zest of 1 lime

Directions:

  1. Over medium heat in a small pan, saute the rice in the coconut oil for about 1 minute.  Pour the coconut milk and stir.  Bring to a boil, then cover with a lid, and reduce heat. Simmer the rice for approximately 35 mins (may be a little less).  Remove from heat and let sit with lid for another 10 mins (if in a rush you can skip this step).
  2. Remove the lid and fluff rice. Stir in the lime juice, zest, and salt.

 

I like to pair my fish and rice with a green veggie.  ENJOY!

 

Advertisements

Mom’s Summer Salmon Salad

Salmon Salad

Ingredients:
Costco Salmon Patties
Diced Cucumbers
Diced Tomatoes
Chopped- Up Mozzarella String Cheese
Green Grapes
Sliced Avocado
Salad Spring Mix
Balsamic Vinaigrette

 

 

Directions:
Cook the salmon patty on the stove fore five minutes. Meanwhile, chop, dice and mix the rest of the ingredients. Place the salmon patty on top (or dice into smaller pieces). Add salad dressing, and enjoy!

* Quick, simple, healthy, and yummy!

Lemon Shrimp Spinach Pasta

SO I made this up today and crossed my fingers that it would turn out…and it was a success!

Sauce:

[I just made a white roux]

– 1-2 T flour

– 1 T butter

– 3 T white wine

– add milk until sauce is to desired thickness (I preferred a thinner sauce for this pasta)

*once sauce is forming, squeeze lemon juice

Shrimp:

– sauté shrimp in butter, squeeze lemon juice into mixture

– season with salt & lemon pepper

– when shrimp is almost done, add 1 T capers

Pasta:

I just used whole wheat linguine

– when pasta is done, add with shrimp to sauce, then add 1-2 cups fresh spinach. Cook for approx. 1-2 more minutes and you’re done!