Meyer Lemon-Dill Mahi Mahi
- Non-reactive skillet
- 4 pieces Thawed Mahi Mahi
- 1 tbsp Oil (grape seed or algae) Do not use olive oil. Olive oil may offset the flavor
- Salt and black pepper to taste less is better than more. You can add more as needed
- 1-2 tsp Fresh dill I tsp if you use dried dill
- 1/4 cup Fresh Meyer lemon juice (strained)
- 4 tbsp Butter grass-fed or homemade
- 1 small-medium Shallot cut in small pieces
- 1/4 Red, orange or yellow pepper or all three
- 1 handful Fresh organic spinach
- 2 ripe Plantains
- Warm oven to 350 degrees for plantains
- Place oil in a warmed nonstick large frying pan. Add seasoned Mahi Mahi, and cook until slightly brown (about 45 seconds on each side).
- Once slightly brown, remove fish and place on a plate
- Add shallots and bell pepper to frying pan. Cook in oil until softened.
- Add Meyer lemon juice and butter to deglaze the pan. Add 3/4 of dill.
- Place fish back into the frying pan and occasionally pour lemon mixture over fish to continue the cooking process. Do this on a low temperature for about 7-10 minutes. Add spinach to skillet and let cook for 30 seconds When fish is cooked it will be white and tender.
- Remove fish and place on shallow serving dish. Pour lemon juice mixture on top. Serve warm over pasta, rice, or salad mix of your choice. Sprinkle with remaining dill. Serve immediately
- Plantain Recipe:
- While fish is cooking, cut peeled plantains on an angle about 2 inches in size. Place on oil-sprayed parchment paper on a baking sheet. Gently salt each piece. Bake in oven for about 20 minutes or until brown. Serve warm. Yummy and refreshing!