Scrumptious Saturday, on Friday

Citrus Mahi Mahi Meal

This first one is one of our favorites. Citrus Mahi Mahi, served on a bed of Jasmine Rice with Steamed Broccoli and Strawberry Salad.

The Fish:
Mahi Mahi Fillets (or Halibut Steaks, about 1" thick if you use the Halibut)
1/4 cup butter or margarine (really folks, butter DOES taste better)
3 Tbsp. Chopped Onion (I prefer green onion, it adds a color dimension)
2 Tbsp. Chopped Fresh Parsley
6 oz. Frozen O.J. thawed (it comes in 8 oz. cans - just be sure its concentrated)
1 Lemon Sliced (for garnish)
2 pinches sea salt for seasoning
pepper to taste


Saute onion in butter until tender, stir in the o.j. and some of the salt and cook until heated through, then add the parsley (be careful not to heat the mixture to boil as it can scorch). Sprinkle the fish with salt and pepper, drizzle with the O.J. mixture. Broil for approximately 5 minutes or until the fish flakes easily with a fork. You can also cook this on the grill if the fish still has skin on it and when removing from the grill be sure to separate the fish from the skin (and don't forget to clean it off the grill when it cools).

Jasmine Rice:

Follow package directions, but here's the trick an old friend from Baton Rouge LA taught me. When you cook your rice, boil it for 5 minutes on high and then wrap a towel around the lid of the pot as pictured here (be sure to keep it out of the flame or off the burner, please no fires) and turn the temp on low for 15 minutes stirring maybe once or twice to keep it from sticking. This will give you a good sticky rice instead of fluffy (which is what I prefer, sticky rice).

Steamed Broccoli:
Well this is pretty simple. For those who might not have steamed their vegetables this is an excellent way to keep the most of the nutrients in the vegetable AND since its not mushy like boiling it the kids seem to like it a little better. Use fresh broccoli for best results, cut the stalk off as close to the "flower" as possible. Get a large pot and put only an inch or two of water in the bottom and put the vegetable (in this case broccoli) in a steamer basket (if you don't have a steamer basket they're pretty cheap and available at most grocery stores, invest in one). Put a lid on it and bring the water to a boil. Once the water is boiling, sprinkle a pinch or two of sea salt on the vegetables, put the lid back on and steam for about 5 minutes or until the color of the vegetable is as bright as you've ever seen it. Its done then!


The Salad:
I used the freshest ingredients in season locally at my Farmer's Market.
I was able to get:


Red Romain Lettuce, Fresh picked Strawberries (don't these look good?), Green Onions (same as used in Citrus Sauce), Mushrooms (the farm is in the next county so I'm pretty sure the grocery has the fresh ones), Almond Slivers (store bought, I didn't roast and slice my almonds), Raspberry Walnut Vinaigrette Dressing added a nice touch of flavor.

This is one of those that you can really add what ever you want to it - I really like Strawberries in the spring time when the Tomatoes are not yet ripe locally. The local produce has much better flavor than anything shipped in and I always recommend it for supporting your local growers is another way of being GREEN too (but that info will be in a different Super Hero weekly Green update).


Presentation is everything, well it has to taste good too...



Bon Appetite!

We had vanilla yogurt with some of the sliced strawberries for desert.
This is an older post that I thought I'd bring back (slightly edited) for those who might have missed it a few years back. Its really easy and great and might make a nice Valentine's dinner for your special someone.