My 2016 Goal

It is my goal this year to try a new recipe each week!!

Exercising, eating healthy, and teaching our kids about nutrition is something we have done with our kids since they were born.  Now that two of them are a bit older (4 and 6) I have the chance to get them more involved with cooking.  We can explore different tastes, spices, and pick recipes together that are nutritious and a bit different then the usual meals we have.

This week we chose Pan-Roasted Mahi Mahi from the Clean Eating Magazine

Ingredients:

• 2 zucchini, sliced a 1/2 inch thick diagonal
• 2 yellow squash, sliced on a 1/2 inch thick diagonal
• 2 tbsp olive oil
• 5  4-oz boneless fresh mahi mahi (can substitute with cod)
• 1/4 tsp salt and pepper
• 3 tbsp low sodium broth (chicken or veggie) - we used chicken

Fruit Salsa:

• 1 ripe avocado, pitted, peeled and diced
• 1 sweet red grapefruit, peeled, segmented and chopped
• 1 medium orange, peeled, segmented and chopped
• 1 clove of garlic, minced
• 1/2 cup finely chopped red onion
• 1/4 cup  chopped fresh cilantro
• 2 tbsp fresh lime juice
• salt and pepper

1. Preheat over to 350
   
2. Prepare the fruit salsa and put in fridge (I made mine the night before and it was even better)
   
3. Heat the grill pan or bbq to medium-high. In a separate bowl, toss zucchini and squash with 1 tbsp of oil.  Grill the zucchini and squash until golden brown.  transfer to plate and set aside
4. Sprinkle mahi mahi with salt and pepper.  In an over skillet, heat remaining oil on medium.  Cook mahi mahi flesh down until golden brown.  Flip it and cook for a couple minutes.  Pour broth over top and transfer to oven and bake for 5 minutes.
5. Remove the skin from mahi mahi, top with fruit salsa and serve with grilled zucchini-squash mixture

Delicious!