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Mahi mahi with green sauce - a new twist

written by Marsha Seidelman, M.D.

I had some mahi mahi to cook and was trying to use up some ingredients in the fridge - an avocado, an Asian leek and some fresh cilantro. Mahi mahi is a fish with a nice firm texture, but it is flaky, and has a relatively neutral taste, so it takes well to adding flavors. If you're not a fish lover, you might see how you like this one.

I skimmed through some on-line recipes and found a recipe with avocado. But when I started to cook, I realized that I had accidentally put the avocado in the refrigerator instead of on the counter, so it was far from ripe. I thought I could use it anyway, since I was planning to put it in the food processor for a sauce - but no dice! I couldn't even cut into it. I had just read that you could rapidly ripen an avocado by wrapping it in aluminum foil and baking it at a low temperature, but I tried that for about 20 minutes while I prepared the other parts of the meal, with no success.

SO - I was thinking about what else I could use that would be the consistency of avocado and would taste OK with fish. Then I realized, I had some frozen peas and that I'd tried recipes for 'low fat' guacamole that were made with peas. I didn't care for those recipes, but I thought it might work on fish, as long as I had enough other ingredients to give it more taste. IT WORKED! Put enough cilantro and basil, with scallion and lime and it was very good - and it's healthy and low fat! Here it is for 2 servings:


2 six ounce mahi mahi
Salt and pepper lightly to taste

1 cup frozen peas, run under hot water, then drained
1 green onion (or about 1 Tbsp Asian leek), sliced
1/4 cup fresh cilantro
1/4 cup fresh basil leaves
1 Tsp fresh lime juice
(1/2 chile pepper - optional)


Preheat oven to 350 degrees.

1) Lightly grease a baking dish. Place mahi mahi in it and squeeze some lime and lightly sprinkle with salt and pepper to taste. Bake for about 20 minutes, depending on thickness, until light and flaky.

2) Place the next 5-6 ingredients in a blender and puree.

That's it! Serve some of the sauce on each fish fillet. It pairs well with stir-fried or steamed veggies and/or mango slaw.

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