Tuesday, February 26, 2013

Grilled Mahi Mahi

GRILLED MAHI MAHI 
& COUSCOUS SALAD
 
My morning began at 6:30AM with a punchy conversation about "The White Death" (also known as, milk).  That is, in fact, what one of our health teachers calls it.  How we got on the topic of milk escapes me, but it evolved into a conversation about how no food is safe anymore.  One coworker would make a claim about a new dietary change aimed at removing some genetically modified, chemically purified, saturated fat injected foodstuff, only to be lectured about why that cereal/yogurt/Quorn/seitan is simply worse than whatever we were stuffing our faces with before.  

I'd like to think I avoid a lot of fear-inducing ingredients in processed foods, because I don't really eat much processed food, but I know that's probably not true.  There just seems to be no winning, and we all have to pick our battles.  If it isn't what you're putting in your body, then its the repercussions of the global market driving up prices of staple diet crops among the impoverished, or the environmental sustainability of fisheries.

We seemingly have two options:
  1. Give up and absolve ourselves of any responsibility to our bodies, humanity, or the environment.
  2. Quit eating.
I am not suggesting either.  So what I am suggesting, instead, is that you set aside all the dietary, political, economic, and environmental concerns you may or may not have about eating fish, and make this grilled mahi mahi. 


Grilled Mahi Mahi for Two:
  • 2 6oz. mahi mahi filets
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. coriander 
  • 2 cloves of garlic, minced
  • 1 1/2 tbsp. capers
  • 2 tbsp. lemon juice
Couscous Salad:
  • 1 cup israeli couscous
  • 1 cup cherry tomato, halved
  • 1/2 cup kalamata olives, halved
  • 1 can garbanzo beans, drained and rinsed
  • 1/4 cup red onion, small dice
  • 2 tbsp. fresh dill, chopped
  • 1 tbsp. olive oil
  • 1 1/2 tbsp. lemon juice
  • 1/2 tbsp. balsamic vinegar
  • salt and pepper to taste

To marinate the mahi mahi, stir together the olive oil, salt, pepper, coriander, garlic, capers, and lemon juice and place in a bag with the filets for about ten minutes.
As the fish marinates, cook your couscous and chop the tomato, olives, onion, and dill for the salad.  Drain and rinse the couscous under cold water once it is done cooking, to prevent it from getting too sticky and mushy.  Mix the salad ingredients together with the olive oil, lemon juice, balsamic, salt, and pepper and set aside.
Heat a grill pan (or regular pan, if that's what you have) to very high heat.  Grill the mahi mahi on each side for about 5 minutes, turning ninety degrees midway through.  When you flip the mahi mahi, pour the remaining marinade on top to finish.

2 comments:

  1. You've inspired me to get a grill pan. I usually use my sandwich maker for grill marks but this seems better!

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