Monday Fish Meal Time!
Last night was Monday which equals fish in my house (we do Meatless Tuesdays or Thursdays versus Mondays).
I do wish I could be a bit more creative when it comes to fish meals, but maybe because I’m still unsure about cooking fish in general (I’m a lot more comfortable with chicken or pork) that I tend to play it safe. It could also be due to the fact that my husband has terrorized me with his fish hating-ness and caused a deep seated fear to take root…nah, just kidding!
But seriously, my fish meals tend to be pretty basic (I’ve spoken before about how I tend to default to fish + rice + vegetable). But I decided to get really crazy last night, I cooked fish and did not serve it with rice – dum dum dum!
What, you’re not impressed? Alright, but still it was at least a little different from the norm. It was also nice how my need to use my CSA vegetables influenced it. This dish is inspired by a recipe from Sunset and follows the same premise, I just changed/tweaked it a bit to make it healthier and to use ingredients that I already had.
- ½ - ¾ lb of mahi mahi, cut into two fillets (of course you could use whatever other fish you like, just tweak the cooking time)
- 5 Tbsp apple cider vinegar
- 1 Tbsp lime juice
- ½ Tbsp oil
- ½ tsp ground cumin
- ½ tsp chipotle chili powder (or any other kind of chili powder, use what you have)
- ½ tsp of brown sugar
- Dash (about ¼ tsp) liquid smoke
- 2 Tbsp cilantro
- 1 jalapeno, cut in half (leave all the seeds in for a super hot dish or de-seed half or all of the pepper to reduce the heat level a bit)
- 1 clove of garlic
- Salt and pepper, to taste
- 1 ½ cups shredded cabbage (I used red but you could use green)
- ½ cup corn kernels (estimate because I cut the corn off of 1 cob)
- 3 oz julienned green beans (or if you’re lazy like me use your food processor’s ‘shred’ disc)
- ¼ cup thinly sliced red onion (I also used the ‘shred’ disc since I had it out)
- 2 tsp fat free sour cream
- Combine vinegar through garlic in food processor and process until combined. I used my mini chop at this step, but you could also just do it by hand. I’d probably avoid using a big processor here though because it’s a smaller amount of ingredients.
- Set aside 1 Tbsp of the liquid mix. Pour half of remaining liquid over fish (I put mine in a snack bag) and place in the fridge to marinate for 15 minutes.
- While fish is marinating, steam corn and green beans for a few minutes until slightly tender. When done steaming place in fridge to cool down (or dunk it into ice water, your choice). Options: On the stove or in the microwave (I’ll admit I used a steamer bag in the microwave because I didn’t want to bust out my whole steamer).
- In a bowl place shredded cabbage and red onion, then pour over remaining half of liquid. Add in 2 tsp of fat free sour cream, and mix together well.
- Remove fish from marinade and discard the marinade. Grill the fish over medium to medium high heat, covered, for four minutes per side or until done (grill less for a thinner fish). Add cooled corn and green beans to cabbage/onion mixture and mix well. Split vegetable slaw mix into two plates, and then place cooked fish on top. Lightly drizzle remaining 1 Tbsp of liquid (that you set aside earlier) over the fish.
- Is the fat free sour cream completely necessary and could you omit it if you really wanted? Of course. Honestly I didn’t seed my jalapeno at all (which is why I recommended you might want to think about deseeding at least half of the pepper) and this stuff was spicy. I wanted to tame the heat a bit so I added in the sour cream although I would call it a happy necessity because I really liked the way the finished slaw mix turned out with the addition of sour cream.
My husband, my psyche scarring (still kidding on that part), fish hating husband really liked it, or did a good job of pretending he did. Honestly, considering I’m not too big a fish fan myself, I actually really enjoyed the flavor of the fish by itself *gasp* (we usually have to mix it all together to ‘hide’ it).