Sometimes, dinner needs to just kind of happen on it’s own.
We’re all super busy these days. All of us. And even though I live in the epicenter of pizza, the obvious go-to dinner on a busy weeknight, a girl just needs a healthy dinner from time to time (especially after working a 12 hour shift). And on busy weeknights, non-pizza dinners needs to be ready in 20 minutes. Not a second more.
This Mahi Mahi is perfect for those kinds of nights. Fish is awesome because you don’t need to marinate it for hours to get tons of flavor. This salad is three veggies tossed together using the marinate (pre-fisk soak, of course) as the dressing.
The marinade on this was put together using ingredients that can usually be found in your pantry. It’s bright, light and just a tad unusual. The whole thing was so delicious and summery and easy.
We ate this outside on the porch drinking leftover wine from the night before (no judging, it was just begging to be drunk) and watched a thunderstorm roll in to New Haven. It was the perfect way to cap of a busy day at work; simple and pretty classy (if I do say so myself).
Every weeknight dinner should be like this.
Time: 20 minutes
Yield: 2-4 servings
- 4 (6-ounce) mahi mahi fillets
- 1/2 cup fresh orange juice (about 1 orange)
- 3 tablespoons fresh lime juice (1 1/2 limes)
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, crushed
- 1/2 teaspoon paprika
- 1 avocado
- 1 cup shredded carrots
- 8 oz snap peas
For the fish: In a bowl, combine all the ingredients from the orange juice through to the garlic and mix well. Remove about 3 tablespoons of marinade and set aside. Place the fish in a large serving dish and pour the marinade over the fish. Let sit for 15 minutes. Heat a large skillet over medium-high heat. Spray bottom with non-stick cooking spray. Sprinkle each filet with paprika and then place in skillet. Reserve excess marinade . Cook about 4 minutes on each side, until filet flakes easily with a fork. Remove the fish and place on a serving platter. Set aside. Pour the remaining marinade into the skillet, stir and let reduce until the mixture has thickened, about 5 minutes. Pour the reduction over the fish filets.
For the salad: Cut a ripe avocado in half and remove the seed. Slice as desired and place in a bowl. Add the carrots and snap peas to avocado and then add the reserved marinade from the fish. Mix well and serve.
Adapted from Cooking Light.