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
- 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
- Mix all the rub spices together on a plate by using a fork.
- 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.
- Serve warm over coconut lime rice (details below) and topped with avocado slices and lime juice.
Easy Coconut Lime Rice
- 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
- 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).
- 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!