Recipe: Smoky Maple Mahi Mahi

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This week has been busy, but full of good food, including:
– crock pot chicken – no more need to buy a roasting chicken from the grocery store anymore! My absolute favorite way to cook chicken when I have no time.
– Paleo Naan. 3 ingredients only: almond flour, tapioca flour, and cocinut milk. Oh my goodness, if I hadn’t added too much coconut milk, it would have had the perfect texture. I got a new shipment of my bpa-free canned coconut milk…totally making more tomorrow.
– liver, bacon, and onions – I will forever thank my mom for introducing me to liver when I was a child, because it’s delicious when prepared correctly.
– a daily green smoothie – It’s fun to try new recipes, but not yet sold on the amount of fruit that these smoothies require. Just seems like a lot of sugar to me, even though it’s from whole food. I also recently learned that people with adrenal fatigue may have issues with a lot of raw fruits and veggies, and that cooking some of the ingredients of a green smoothie might help with energy levels. I haven’t noticed any negative energy effects yet, so the jury’s out.
– And tonight’s dinner: Smoky Maple Mahi Mahi!

Mahi Mahi is one of the more “meatier” fish, in my opinion – not as strong-tasting as salmon, but not light like flounder and tilapia. I wanted some boldness tonight, so after a quick internet search, I blended a few different recipes together.

Ingredients
1 pound mahi mahi
Coconut oil or olive oil to coat bottom of pan (I start with a tablespoon and add more as needed.)
2 tablespoons maple syrup
1 tablespoon seasoning of choice*
1/2 teaspoon garlic powder

There was a lot of variety in seasoning choices. They all had an element if smoke or spice: chipotle, Cajun seasoning, cayenne pepper, etc. I can’t handle that much heat, so I went with a Penzey’s blend called Northwoods (salt, paprika, black pepper, thyme, rosemary, garlic, and chipotle).

1. Mix spices and syrup together in a bowl.
2. Brush mixture on both sides of your fish.
3. Place oil of choice in pan on medium heat.
4. Once pan is heated, place fish in pan. 5. Cook for 3-5 minutes per side. Depending on thickness, it might need a bit longer, like mine did. It is done when it easily flakes when cut with a fork.
6. Enjoy!

A word of advice: make sure you have enough mixture to coat BOTH sides of the fish. Make more mixture if you need to! The picture above has it only on one side (slightly charred, oops) and it wasn’t that flavorful. Quickly made some more mixture and slathered it on (slather is a fun word). It was then delicious. Then I realized I had two pounds of fish, not one, and totally should have doubled my own recipe. Duh. So learn from my mistakes.

This recipe was quick to make…maybe 15 minutes from start to finish (and a few minutes extra to make/add more syrup mixture, which hopefully won’t be an issue for you. It would pair well with roasted or sauted zucchini, cauliflower rice, or any vegetable you will eat (remember, corn is NOT a vegetable!).

I love leftovers, but I know not everyone likes to eat the same thing for numerous meals in a row. So I made “tuna” salad with some homemade mayo, just to see if it would work, and it was yummy! I plan to add some celery, carrots, onions, and tomatoes tomorrow for lunch. I imagine it would work well in fish tacos, but I’ve never had them before. If you try it, let me know how it goes!

It’s Mother’s Day this weekend! My mom and I are going to get our favorite gluten-free pizza at our favorite restaurant, Wheatfields. I haven’t had pizza in forever! What will you be doing this weekend?

Until next time! Be kind to yourself!

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