Mahi-Mahi with Chopped Pecans Warm Spinach Salad.

Pan seared Mahi-Mahi, topped with chopped pecans, on a bed of warm spinach.

 

Recipe for Seared Mahi-Mahi -  Season the Mahi on both sides with olive oil and 1t of salt and pepper. You can use lemon pepper if you prefer.  Place skin side up on a hot, non-stick pan.  Cook for 3-4 min on each side.  Next, sprinkle the chopped pecans on the top side of the Mahi.  Garnish with parsley and lemon zest.



Recipe for Warm Spinach Salad - Things you will need:  Bacon, Onion, Garlic, Balsamic Vinegar, Roasted Pecans, Sugar, and of course Fresh Spinach.

First fry 3 to 5 strips of your favorite bacon depending on how much bacon you want in the salad.  Next add 1cup chopped onion and 1t minced garlic to the bacon drippings, cook for 3min on mid-low heat.  Then, carefully add 1tsp of Balsamic Vinegar.  Now add your spinach, it will cook quickly - less than 1min.  Remove the spinach - Now I removed some of the excess grease with a paper towel.  Add the previously cooked bacon, chopped and the roasted pecans, chopped or whole.  Now you will want to season the spinach, salt and pepper to taste and about 1t of sugar or splenda.





Mahi-Mahi is a somewhat delicate fish with mild flavors. The fillets are thick and satisfying. So if you're tired of tilapia or salmon, seared Mahi-Mahi is a welcomed change at a reasonable price.