With marathon training in full swing in preparation for April, my “paleo diet” – I use the term loosely, because I don’t follow one form of diet (I’ve talked about that in the past) rather a clean, healthy way of eating with limited gluten – is working overtime.
I needed a change up from the same ol, same ol. We love fish ’round here and I try to eat it often, but it seems like chicken wins out mostly. Not this time, I decided I’d shop the fish market. I picked up mahi mahi for a reasonable market price and set to the kitchen to get creative.
Looking for a filling, healthy fish recipe? I got just the one!
FISH RECIPE
What you’ll need:
1 lb of fish (I used mahi mahi, but halibut might also be tasty for this)
dijon mustard
1/2 cup almonds, coarsely chopped
1 Tspb fresh dill, finely chopped
1 tsp extra virgin olive oil
fresh ground pepper, to taste
lemon zest
What you’ll do:
1. Preheat oven to 400º. Coat a baking sheet with olive oil spray.
2. Combine lemon zest, almonds, dill, 1 tsp olive oil, and pepper in small bowl.
3. Place fish on prepared baking sheet and thinly coat dijon mustard on top.
4. Divide the mixture of lemon and almonds among the fish portions and press into the mustard.
5. Bake the fish 18 to 20 minutes looking for an opaque center, depending on thickness. (Mine were pretty thick steaks, so I cooked for 18 minutes and they were perfect.)
6. Serve and enjoy.
What to prepare for a side?
I made brussels sprouts and it was a delicious compliment. Here’s the recipe for that!
BRUSSELS SPROUTS RECIPE
What you’ll need:
Handful of brussels sprouts
1 Tbsp olive oil
1 garlic clove, minced
What you’ll do:
1. Prepare brussels sprouts by chopping off ends, cutting in halves, and then shredding like a salad.
2. Heat olive oil in pan on medium heat.
3. Add minced garlic and allow to cook for a few minutes.
4. Add brussels sprouts to oil and garlic and cook until sprouts are a nice golden hue, approximately 10 minutes.
5. Serve with fish and enjoy!