Tuesday, August 23, 2011

Pan Fried Mahi Mahi With Roasted Vegetables

This meal was great!  Fish is so tasty, we love eating it!  The roasted vegetables were great with the fish and the spinach with our lovely garlic butter was fantastic, as usual.  

The Meat
- 1 pound (2-3 fillets) of mahi mahi
- salt, pepper, dill, thyme, sage, lemon juice to taste

The Veggies
- 2 heirloom carrots, sliced
- 1/2 head cauliflower, chopped
- 1 turnip, chopped
- 1/2 cup water
- salt, pepper to taste

- 3/4 pound of spinach
- 3 tablespoons of water

- 1 green onion, sliced
- 2 mushrooms, sliced
- 1/2 slicing tomato, chopped
- 1 tablespoon olive oil

The Garlic Butter
- 3 tablespoons butter
- garlic (looots of it)
- salt, dill to taste

Preheat the oven to 380 degrees.

Dice up your veggies and put them into your baking dish with the water and seasoning.  Prep your garlic butter (like in this post) and cook the garlic butter for around an hour.  The vegetables will cook for 40-45 minutes.  If you want to get crazy, you can add crushed red pepper or some seasoning salt into the vegetables.  

The fish was cooked on my griddle pan, but you could also bake it for 25 minutes in the oven with your veggies.  Season your fish and sprinkle some lemon juice on top of the fillets.  I cooked it for around 8 minutes per side.  You want the fish to cook until it is opaque, flaky, and still a little juicy.  Mahi mahi is so tender and full of flavor, it doesn't really need much!

I wilted the spinach in my saute pan with the water on medium low heat for around 6 minutes and then tossed it with the garlic butter.  In my smaller saute pan I cooked up the mushrooms and tomato for around 4 minutes, until they were soft but not mushy.   I placed everything on the plate and then it was time to eat!

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