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Mahi Mahi With Broccoli & Pineapple Mahi Mahi With Broccoli & Pineapple
Ingredients 4 -8 ounce Mahi Fillets 1 large Broccoli head washed and gently picked apart into bite size pieces 1/2 pineapple peeled sliced and... Mahi Mahi With Broccoli & Pineapple

picture of Mahi Mahi, served with vegetables, pineapple and soy sauce.

Ingredients

4 -8 ounce Mahi Fillets

1 large Broccoli head washed and gently picked apart into bite size pieces

1/2 pineapple peeled sliced and chopped into bite size pieces

1 cup papaya juice

hot sauce

soy sauce

5 tablespoons fresh lime juice

4 tablespoons Worcestershire sauce

1/2 cup olive oil

4 tablespoons butter

1 cup white wine

sea salt

ground black pepper

Preparation

bring a medium size pot of water with 1 teaspoon of sea salt to a boil

then add the broccoli and boil for 3 minutes

in a separate large mixing bowl add 2 cups of ice and 4 cups of water add a dash of sea salt and when the three minutes are up with the broccoli with a strainer remove and add to the ice water right away.   This will stop the cooking process add more color to your broccoli and keep that light crunch going when you bite into it.  When the broccoli is cold then with a strainer remove and place on a paper towels.

Preheat oven to 275

In a large mixing bowl add  the Mahi fillets then the Worcestershire sauce, lime juice, sea salt, ground black pepper, papaya juice and allow to marinate for 5 minutes.

Bring a large frying pan to high heat and when hot add 2 tablespoon of olive oil then very gently and slowly add the Mahi fillet to the hot pan and cook on each side for 2 minutes.  DO NOT TURN OFF THE FIRE

remove the fillets and place in the Preheated oven while you make the sauce.

After removing the fillets from the pan add the wine, gently scrape the remnants of the fish off of the pan surface then add the butter and mix and bring to a light boil enough to reduce the sauce by half around 4 minutes.   Once the sauce is done add the broccoli to a plate followed by the Mahi and topped with the sauce.

 

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