Wednesday, January 21, 2009


I mentioned a few times recently that I have received my two new Cooking Light cookbooks. I have been looking forward to trying new recipes and was able to last night with wonderful results. Tonight, I'm happy to say, was even better!

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.

Nutritional Information

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
Rave reviews!!

1 comment:

Tina said...

Sounds delicious. I'm still really nervous about cooking any fish, so my hats off to ya.