Mahi Mahi!

So I made some fish for dinner to go with that black bean/mango salad. I then thought it needed something else, something starchy. I'm trying to stay away from carbs, so I only had a taste, but let my fiance have the real deal. I made a potato cake to act as a pedestal for my fish. I also wanted to give the dish some height and I thought this would accomplish that and soak up the yummy juice from the salsa as well.

And here you have it! You can hardly see the potato due to my bad plating, but it's there sitting under the lovely pan seared Mahi. Here is what I did:

Cumin potato cake

A few peeled potatoes, depending on how many cakes you want to make
1 tbsp cumin
1 egg yolk
1/4 cup flour
salt and pepper

I used a cheese grater to hash out the peeled potatoes. Then I added the spices, yolk and flour and mixed it by hand in a bowl. It became slightly sticky and I then created little rounded mounds with my hands that I then pan fried in canola oil until golden and crispy. I set these aside on power towel to drain.

Now for the fish:

Pan Seared Mahi Mahi

4 beautiful fillets
salt and pepper

With the skin on I pan seared them in hot oil, skin side down. The oil has to be very hot for fish or else it will stick to the pan. After a minute or so, if untouched, the skin will release itself from the pan and you will have a fillet you can work with. I let the sides get crispy, golden. Cook on each side about 7 min depending on how thick your pieces are. Mine were fairly thick. 

Putting it all together

I sat my fish on my potato cake and topped the whole thing with the black bean/mango/corn salsa. The flavors were so great together. Try it and let me know how you like it!!! If you like spicy, just add jalapeno pepper to your salsa for a kick!

Everyday healthy salads!

We try to eat healthy every day. I have pretty much eliminated dairy and simple carbs from my diet because they just don't agree with me, and I don't really miss them. I cheat of course, especially when out for dinner or special occasions. It's not too hard since we are not really ones for sweets and cakes, but the dairy thing can be a challenge. I still eat cheese, but not often. Our meals are usually vegetable based, and then accompanied by some kind of meat, poultry or fish. I wanted to share some of my favorite lunch recipes. I make these for the kids to take to school as well.  They keep really well and don't get soggy.

Chickpea salad

There are many variations of this and you can get very creative with your additions, but this is a basic salad that you can dress up or down to your liking.

2 cans of Chickpeas ( Garbanzo beans)
1 small red onion diced
1 lime
2 tbsp fresh cilantro chopped ( can be substituted with parsley)
2 tbsp olive oil
1/2 cup diced English cucumber
2 tomatoes seeded and diced
1 tbsp red wine vinegar
1 small red pepper diced ( optional)
1 jalepeno pepper diced ( optional)
salt and pepper to taste


Toss ingredients together in a bowl and let sit for 20 min covered in fridge before eating. That's all! So simple and refreshing and most of all, low calorie! This makes a great lunch or side dish.

Shepherd's Salad


1 English cucumber diced
3 tomatoes seeded and diced
3 tbsp fresh parsley chopped
1/2 cup kalamata olives
1 cup crumbled feta cheese
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 freshly squeezed lemon
salt and pepper to taste

Toss together and it's just amazing. This is delicious in a pita pocket or wrap. It also goes very well with lamb dishes. Every time I serve this people comment on how good it is and it's just so simple and perfect. This also stands up well for a few hours in a lunch box.


While we are on salads, I will post a photo and my recipe for a black bean, corn, mango salsa that I made to go over my grilled Mahi Mahi tonight. This is also a 10 minute recipe that is full of flavor and nutrition.

Black bean, corn, mango salsa

This can absolutely be eaten as a salad alone, but is so incredible over fish. Here is what it looks like in the bowl:

2 ripened mangos diced
1 can of black beans ( or if you have time, soak dried beans overnight)
1 small red onion finely diced
1 1/2 cups of fresh corn ( I cut mine off the cob)
3 tbsp fresh chopped cilantro
juice of 2 fresh limes
1 tbsp lime zest
1/2 tspn honey
1 tbsp olive oil
1 tspn balsamic vinegar
salt and pepper to taste

Combine all together and let the flavors blend for about 20 min covered in the refrigerator. This is just so delicious. Eat is as a side dish or spoon over your favorite seared or grilled fillet. Goes extremely well with Mahi. Enjoy!!