Mahi-mahi is a great fish to eat now and then. Did you know that manimahi means “very strong” in Hawaiian? So, think about how strong you are while you eat it!
It’s a great fish to put on the grill, but since it’s January I cooked it in the oven and complimented it with fresh pineapple, onion, Garlic Gold nuggets, and Tesserae’s Lemon Garlic. This was so easy, I hope you try it soon because it tastes like you went to a whole lot of trouble or paid for a high end restaurant meal.
I rubbed coconut oil on the bottom of a baking pan and placed a large mani-mahi fillet, skin-side-down. This fillet was 1 1/2 lbs and it fit a 9 x 12 inch pan perfectly, on the diagonal. (If you are local, this mahimahi came from Jewel City Seafood Market, Huntington, WV)
I cut up 3 spears of fresh pineapple and 1/4 of a white onion and sprinkle these ingredients on top and around the edges of the fish.
1 tsp Garlic Gold Nuggets (I love the ease and the crunch of this organic garlic)
1/2 tsp Salt Traders Cherry Wood Smoked Sea Salt
freshly ground black pepper, to taste
The last thing was to drizzle 4 TBSP of Tessemae’s Lemon Garlic over the top.
I baked the fish in a 400 degree oven for 30 minutes.
I paired the mani-mahi with spaghetti squash and avocado. It would have made a nicer photo if I’d had a more colorful vegetable but it sure was delicious with a glass of my homebrewed kombucha.
This Whole30 thing isn’t so hard when I have time to prep nice meals. I’ve had 5 snow days now and I hope we go back to school tomorrow. I’m sure my gifted and talented students are all off their early schedules and ready to get back to work.
This is the snow on my deck, all the way up to the seating. (This is also where I spoil the squirrels, which drives Daisy, my 12-year-old Jack Russell, crazy…
Especially this fat little guy…)