Fish are an excellent option for quick meal preparations any day of the week. A nice filet can be cooked quickly, and is full of lean protein and omega 3’s. Here’s a simple recipe that is packed full of flavor and easy to prepare.
Ingredients (serves 2):
½ cup low-sodium tamari
3 tbs toasted sesame oil
1 tsp fresh lime juice
½ tsp honey
¼ tsp garlic powder
2 cloves freshly chopped garlic
1 TBS finely chopped scallions
1/4 – ½ tsp red pepper flakes (depending on your desired heat level)
¼ tsp ground black pepper
Fish and Garnish
2 Mahi-Mahi filets
¼ cup toasted sesame seeds*
*I usually buy the seeds not yet toasted then quickly toast them before use so they don’t go rancid. To toast, heat up a dry skillet or pan on the stovetop and add the seeds. They will toast quickly, so keep an eye on them. If you’re using medium-high heat, they should be done in about a minute or less. Again, keep an eye on them, because once they toast, they burn very quickly!
Preparation (1hr prep, 10 minutes cooking):
1.) Whisk all ingredients for marinade in a small bowl. Pat dry your mahi-mahi with paper towels and place in sealable container. Pour marinade over fish, rubbing the spices into the flesh. Save some extra marinade for basting/garnish. Marinate for 1 hr in the refrigerator.
2.) Pre-heat grill or grill-pan on stove-top.
3.) Toast sesame seeds and add half to marinating fish and half to your extra marinade on the side.
4.) Add mahi-mahi to the grill, skin side down. You should get a nice crispy skin this way and I’ve found the fish actually stays juicier, as you’re not drying it out.
5.) Flip after 2-3 minutes. Cook on the other side another 2-3 minutes, until the fish is white and flaky all the way through.
6.) Carefully remove your fillets from the grill and garnish with extra sauce and sesame seeds.
I like to serve this with stir-fried baby bok-choy and either steamed brown rice (with extra sesame seeds), or a baked sweet potato. Yum! Enjoy!