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.