Wednesday, May 11, 2016

Pan-Seared Mahi Mahi with Spinach Pesto

 Mahi Mahi is a firm whitefish that is low in fat and packed with protein. Because of it's firm texture, it's great for pan-searing or grilling. Serve this dish with farro or quinoa and you have a delicious, nutrient-dense dinner. If you have any extra pesto, toss it with roasted veggies or serve with grilled chicken later on in the week.

1. Combine pesto ingredients in a food processor or blender until smooth. Transfer to a bowl and set aside.



2. Heat the olive oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; flip and cook for 3 minutes longer, or until just opaque. Transfer to serving plates. 


3. Spoon the pesto over the warm fish, drizzle with chili oil (if using) and serve.




Pan-Seared Mahi Mahi with Spinach Pesto
Serves 2

All you need:
Pesto
2 cups baby spinach
1/2 bunch flat-leaf parsley
1/4 cup toasted almonds
Juice of 1 lemon
2 peeled garlic cloves
1/3 cup freshly grated parmesan cheese 
1/3 cup olive oil
Salt and pepper, to taste

1 1/2 tablespoons olive oil
2 (6 to 8 oz.) mahi mahi filets, skin removed
Chili oil, for drizzling (optional)

All you do:
1. Combine pesto ingredients in a food processor or blender until smooth. Transfer to a bowl and set aside.
2. Heat the olive oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; flip and cook for 3 minutes longer, or until just opaque. Transfer to serving plates. 
3. Spoon the pesto over the warm fish, drizzle with chili oil (if using) and serve. 
 

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