SEARED MAHI MAHI WITH BAKED EGGPLANT SPEARS

14 Oct

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I hope everyone had a great weekend! It was our thanksgiving long weekend so you bet I definitely enjoyed it! I’ve never had or made mahi mahi before until now, and I believe it was a success! Sometimes when you can’t go to the restaurant, you can bring the restaurant to your home, at least you’re most likely guaranteed a healthy home cooked meal 🙂 This also goes perfectly with a glass of wine.

Recipe:

1 pound fresh mahi mahi
A slice of lemon (optional)
2 tbsp chopped red onions
1 small garlic clove (diced)
1 tsp balsamic vinegar
1-2 tsp. natural all spice mix (I used Flavor God’s everything spice mix)
A dash of salt and pepper
Half an eggplant (sliced into spears)
Organic extra virgin olive oil

Preheat oven to 400°F and line a baking sheet with parchment paper.

Place the sliced eggplant spears on the baking sheet. Sprinkle some salt and pepper on it and add a drizzle of olive oil. Place in the oven and bake for 10-15 minutes.

Coat the mahi mahi with the natural spice mix and set aside. Place a skillet over medium heat and add 1 tsp. olive oil then, place onions and garlic in the skillet and sauté for 20-30 seconds, then place mahi mahi in the skillet. Drizzle a bit of balsamic vinegar on top of the mahi mahi and sear one side for 1 minute, then flip it and drizzle with remaining balsamic vinegar; sear other side for a little less than 2 minutes or until all edges are cooked (you would know its fully cooked when the edges aren’t pink anymore).

When ready, place eggplant spears and mahi mahi on a plate and top with lemon or any other garnish of choice. Enjoy with a glass of wine.

Note: I find that the mahi mahi contains a lot of moisture, which could drown the flavor of the seasonings you use and this could make it quite bland. I would suggest you season your mahi mahi generously, or marinate it for a few hours for the spices to get absorbed. Seasoning with any citrus fruits or balsamic vinegar also helps with maintaining the flavor of the seasonings and prevents it from being bland.

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