Sometimes you go into the kitchen with a plan and everything unfolds like a well written play.
Other times, you kinda whirl through the kitchen randomly grabbing ingredients like a tornado and end up shooting out something on your plate that, while lacking elegance, can still be quite tasty! I call this the everything & the kitchen sink method, as coined by one of my previous roommates. It’s a fun, free, and easy adventure that can end up at destination delicious.
Tonight was one of those everything & the kitchen sink nights. The grocery store held so many goodies that I wanted to use them all in a meal. There were veggies and grains and fish and fresh fruit! I wanted them all! And all together! and…..this is what happened:
Oh wait, that is my sad, sad transplanted lemon basil plant. 🙁 I had to chop of a bunch of its roots to get it out of the Aerogrow container and it looks like the move was too traumatic. RIP awesome lemon basil plant. I enjoyed eating your tasty, brightly flavored leaves while you were alive!!
What actually happened in the kitchen was this:
hmmm, it’s like a Tornado of Healthy! I chopped up zucchini, squash, mushrooms, tofu and cooked it with toasted quinoa, raisins, and almonds. Add some garlic & garlic salt. It’s definitely a busy dish, but, pretty fail safe in the taste department b/c it’s comprised of lots of great ingredients that play well together.
I also picked up some Mahi Mahi filets because they were only $3.88 a lb, so I threw those babies in the oven for a bit after a quick marinade in lemon, garlic, salt. If you’ve never cooked mahi mahi before, it’s a pretty forgiving thick, flakey, meaty white fish that will do well in the oven, grill or pan.
A simple, healthy meal with little planning and little fuss. So next time you feel lost in the kitchen, just try this method with a few key guidelines:
- Pick fresh ingredients
- Keep seasonings simple
- Do a little research to make sure you cook meat/fish for the right amount of time
Simple Citrus Baked Mahi Mahi
- Three 6 oz. Mahi filets ( or another thick white fish)
- zest & juice of 2 lemons
- juice of 1 grapefruit
- 1 tsp garlic salt
- 1 garlic clove minced
- dash dried oregano
- Rub filets with garlic salt
- Place filets non-skin side down in a big bowl and add lemon zest & juice, grapefruit juice, garlic. Let marinate for 1/2 hour.
- Heat the oven to 350. Remove from marinade and place into baking pan with cooking spray. I also used celery stalks as stands for the fish as described here.
- Slice a lemon and place one slice on top of each filet. Dash a little garlic salt and oregano on top of each filet.
- Place in oven for 20 minutes.
- Raise the heat to broil at 500 and move the pan closer to the heat. Let broil for 5 minutes.
- Remove from pan and place on plate with lemon slice intact. Garnish with a sprig of parsley.