Saturday, July 30, 2016

Grilled Mahi Mahi with Basil Pesto and Tomato (21 Day Fix Friendly)

Grilled Mahi Mahi with Basil Pesto and Tomato

This was dinner last night; it was EASY and DELICIOUS.  I ate a lot of seafood on my recent cruise to Alaksa and it's inspired me to prepare fish more often at home.  On the cruise I had salmon with a little basil pesto one night and another night I had swordfish over a spinach salad.  This recipe merges both of those ideas.  My Kroger grocery store offers mahi mahi filets in the frozen section.  The 12 ounce package contained two individually wrapped filets.  I considered grilling my tomatoes but, as you can see, I just diced them up and topped the entire dish.  Tomatoes (fresh or cooked) and pesto are a match made in Heaven.

Ingredients (Serves 1)

1 mahi mahi filets (4 to 6 ounces in size)
salt and pepper
2 teaspoons prepared jarred pesto (I used Kroger's brand "Private Selection" Basil Pesto)
a few handfuls of fresh, prewashed baby spinach
1 Roma tomato, diced
1 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
Non-stick cooking spray (such as PAM)


Preheat a grill pan or a skillet over medium high heat (you could also grill your fish outdoors).  Spray pan with non-stick cooking spray.  Season fish filet on both sides with kosher salt and ground black pepper.  Place fish on hot grill pan; you should hear a nice sizzle.  Reduce heat to medium and allow fish to cook for about 4 minutes on first side.  Turn fish over and cook for another 3 to 4 minutes on second side.  Turn fish over one more time (both sides should now be nicely browned).  Top fish filet with about 2 teaspoons of prepared pesto. Allow fish to continue cooking until cooked thru and fish flakes easily. 

If serving over fresh spinach, toss the spinach with about 1 teaspoon fresh lemon juice and 1 teaspoon extra virgin olive, as well as a pinch of salt and pepper.  Serve the fish on top of the dressed spinach and top all with fresh, diced tomatoes.


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