Hey Fit Girls (and Guys!)
Many of us have a resolution to get healthier this year (see mine here) and in that spirit, I'd like to share with you an easy, yummy, and colorful recipe. I hope you enjoy it! E-mail me with any questions!
For the Fish:
- 4 Wild Caught Mahi Mahi Filets
- 1/2 Cup Macadamia Nuts
- 1/2 Cup Canned Coconut Milk
- Salt, Pepper, Paprika
For the Rice:
- 2 Cups Rice (I used Jasmine but you can use any)
- 2.5 Cups Coconut Milk (Use the leftover can from the fish, then add Silk Unsweetened Coconut)
For the Salsa:
- Mango, Bell Pepper, Cucumber, Tomato
- Cilantro, Thai Chili, Salt, Pepper
- Marinate the fish filets in coconut milk, salt, pepper, and paprika for at least 4 hours. I usually toss the filets in a bowl before I leave for work or school and let it sit in the fridge until I come home to cook it for dinner!
- Take the fish out of the fridge and let it get to room temperature. Meanwhile, prepare the rice. Using a rice cooker, replace the amount of water with the coconut milk. If you don't have a rice cooker, follow these directions here instead. (Confession: I don't know how to make rice without my rice cooker. You should get one, they're great!)
- Coarsely chop the macadamia nuts either with a food process or just smash them with whatever's available. (Can you tell how scientific I am with my cooking?) Don't over process otherwise you'll make macadamia nut butter.
- Remove the fish from the marinade. Place it on a baking sheet that's been lined with foil and greased with coconut oil. Sprinkle with some salt and pepper. Press the chopped nuts on top of the filet. Bake the fish at 375 for about 20 mins, or when it flakes easily.
- While the fish is baking, make your salsa. Chop up whatever fresh veggies you have on hand (what I gave were simply suggestions) but the mango is super yummy if you have it. Add enough chili for your taste. (My spice tolerance is basically zero :D)
- When everything's done, stack it all together and say Aloha, because you're basically having dinner in Hawaii!