Outrageously Delicious Mahi Mahi

Success! I made a good tasting,  good-for-you dish this evening. The hubby even loved it! *bonus*

Outrageously Delicious Mahi Mahi

Pan-roasted Mahi Mahi with Avocado and Tomato Salsa
courtesy of www.whatwereeating.com

• 2 pieces of fresh mahi mahi

• herb oil (recipe follows)

• 2 slices of bacon, cooked and crumbled or chopped (ok, ok..... so this isn't the most healthy ingredient. BUT it lended so much flavor and was such a small amount. :o) Listen to me make excuses! haha. You could always make the dish without it. I suppose. ;-)
  

• 1 ripe avocado, diced

• 1 large ripe tomato, seeded then diced

• 1/4 cup cilantro, roughly chopped

• juice from 1/2 large lime

• kosher salt and fresh cracked black pepper

Preheat the oven to 350 degrees.

Make the salsa: In a bowl, add the avocado, tomato, cilantro, bacon, and lime juice. Mix thoroughly. Taste, then season with salt and pepper as necessary. Refrigerate the salsa while cooking the fish. 

Preheat an oven-safe pan over high heat. Add 3 tbsp of herb and garlic infused oil to the pan. While the oil is heating, season both sides of the fish liberally with salt and pepper. 

Once the oil has just barely begun to smoke, place the fish in the pan flesh-side down. Cook over high heat for about 2 minutes or until the flesh has caramelized nicely and has released from the pan. 

Flip the fish and cook over high for another 1 minutes. Baste the fish with the herb oil using the oil pooling in the bottom of the pan or adding more if there isn't enough in the pan. 

After a minute, place the pan into the 350 degree oven and bake the fish for another 4 minutes, until the mahi mahi is just cooked through and still utterly moist and delicious. (If you're having a hard time flipping the fish and the fish is sticking to the bottom of the pan, the fish is not ready to be turn. This is the case when searing all meats - when the flesh releases naturally they are ready to be turned.) cook times may vary due to the thickness of the fillets. 

Remove the fish from the oven and serve with the avocado salsa. Garnish the dish with a drizzle of infused oil.

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Garlic and Herb Infused Olive Oil

• 1/2 cup good quality olive oil

• 2 twigs of rosemary (or dried flakes from your spice cabinet)
  

• 4 sprigs of thyme (or dried flakes from your spice cabinet)

• 2 sage leaves (or dried flakes from your spice cabinet)

• 4 sprigs of fresh oregano or marjaram (or dried flakes from your spice cabinet)

• 2 cloves of garlic, smashed and roughly chopped

• pinch of kosher salt and fresh cracked black pepper.

Put the olive oil into a pan over low heat. Add the rosemary, thyme, sage, oregano, garlic, salt, and pepper to the pan. Stir the herbs into the oil then allow the pan to cook over low heat for 15-20 minutes, stirring occasionally. After the herbs have had a chance to infuse their flavors into the oil, strain the herbs and garlic out of the oil. This oil makes a great garnish or a dip for come yummy crusty bread. Enjoy!

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This dish was absolutely delicious! Moist with a nice, bold flavor from the fresh salsa and herb infused olive oil. Surprisingly enough, it was fairly simple dish to prepare and well worth the effort.  I highly recommend the recipe and hope that someone (anyone? Oh, come on! Why not YOU?!) will try it and report back here with rave reviews!

*C25K update*
Week 2/Session 2 went well. My alarm went off at 5:15 am when I popped out of bed, slipped into my running shorts, put on an extra layer up top for support ;-) and laced up my trusty running shoes. I grabbed my water bottle from the fridge, did some stretches and made my way upstairs to start the training.

Brisk five-minute warmup walk. Then alternate 90 seconds of jogging and two minutes of walking for a total of 20 minutes.

It's still coming fairly easy to me, so I'm embracing that while it lasts. I'm sure the heat's gonna get cranked up soon and I'll be begging for mercy. ;-)

What's your favorite good tasting, good-for-you recipe? Do share!!

Tell me in the comments section!