Garlic and Olive Oil Mahi Mahi over Sautéed Kale

I have learned to love making mahi mahi. This fish is light in color and rich in nutrients and can be be pretty much topped with anything, making it similar to chicken (okay, maybe that’s like saying you can cook a snake with some lemon and it tastes like chicken, or camel, but you get the idea).

I will get back to the point: this mahi is topped with olive oil, gomasio seasoning (sea salt, garlic and sesame), and fresh ground pepper. That’s all and it’s fabulous – make this on your next Tinder date and everyone will be happy with your culinary skills.

Prepping the fish

Sauté the garlic

Add the kale

The finished product!

Prep Time: 20 minutes
Cooking Time: 15-20 minutes
Cooking Temperature: 425 degrees
Serves: 2

Ingredients:
2 wild mahi filets at about 8-10 ounces for the pair, (or, Whole Foods has wild mahi in the freezer section for about 10 bucks!)
1 T olive oil
1 T gomasio seasoning (get this at your health food store, Whole Foods; or just use sea salt, sesame seeds, and garlic powder)
1/2 T pepper
1/2 bunch green kale (cut off stems, rinse and dry)
1 T olive oil
3 cloves of garlic
1 T Gomasio

Cooking & Chopping:
Pre-heat oven to 425. Place tin foil on baking sheet and lightly brush with olive oil. Place fish on top and rub with olive oil, Gomasio and pepper. Place in heated oven and set your timer for 15 minutes. In the meantime, remove kale from stalks and break into 1-inch-sized pieces. Make sure kale is mostly dry by patting with paper towels or a clean dish towel.

While the fish is cooking, start on the kale. On medium heat, warm olive oil and add garlic. Sauté for about 1 minute until garlic is cooked. Add kale and mix frequently with a wooden spoon until the kale is wilted and add the gomasio. If you feel like a lot of smoke is coming from the pan, lower the heat a bit. The kale should only take about 5-7 minutes.

Once fish is cooked, remove from oven and set aside while you plate the kale. I take the sides of the foil and cover the fish until I’m ready to eat it – this let’s it steam up a bit more and prevents it from cooling off. Put the kale on a plate and plop the fish on top. You now have a beautiful and nutritious meal! Nom nom!

Comments 1

  1. Lavon Anderson wrote:

    Sounds delish. I’ll let you know how my turned out.

    Posted 11 Nov 2013 at 1:59 PM

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