I told Mr. Potts that we'd be having a chicken dish (last night's dinner), some other light meat, a seafood/fish dish and then we'd eat off of leftovers or do a simple stew/soup. Last night was the Chicken Francais; tonight we had Ginger Lime Mahi Mahi. Wow. Mr. Potts told me that if we had this ever week, he'd be a happy husband. To go alongside the mahi we had a wild/brown rice mixture and asparagus lightly cooked in garlic with a splash of the ginger lime sauce. It was a simple recipe and while the original called for swordfish, I'm still a little nervous about eating such a meaty fish. Harris Teeter had mahi mahi on sale, so there it was!
If anyone is interested, here is the recipe, substituting Mahi Mahi for swordfish.
- 1/2 cup fresh lime juice (about 2 limes)
- 1/4 cup honey
- 2 tablespoons bottled fresh ground ginger
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons bottled minced garlic
- 4 (6-ounce) Mahi Mahi cuts (about 3/4 inch thick)
- Cooking spray - I use my handy Olive Oil sprayer from Crate & Barrel
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat broiler.
- Combine first 5 ingredients in a small saucepan. Dip each steak into the lime mixture to coat.
- Place fish on a broiling pan coated with cooking spray. Sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
- While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes). Serve sauce with fish.
- Calories: 235 (20% from fat)
- Fat: 5.2g (sat 1.4g,mono 2g,poly 1.2g)
- Protein: 25.8g
- Carbohydrate: 22g
- Fiber: 0.6g
- Cholesterol: 50mg
- Iron: 1.3mg
- Sodium: 397mg
- Calcium: 15mg