After Easter, the plan is to continue to eat similarly to the way I have been eating, getting my protein predominantly from plant and sustainable fish sources. We will only buy enough meat to afford to be able to buy sustainable and ethical meat. At this point, I've done too much theological reading and thinking to pretend that God is not present in all of God's creation, including the animals that we eat, and our household needs to do a better job of recognizing that. I want to move towards a more American Indian model where I am cognizant and thankful of an animal that has given its life for me to eat it. But as someone who enjoys food, eating at restaurants, and entertaining friends, I cannot, at this time, imagine a life without the flavor that meat gives. So this is our middle-ground for the time-being.
And honestly, if I have to keep eating meals like this delicious seared mahi-mahi, I am not going to complain very much at all. The part that took the longest was roasting the red pepper, which you could do over the weekend and throw this together in about 15 minutes. The smoky, sweet flavor of the red pepper and the sweetness of the corn was delicious with the acid of the lime juice. I had seen this recipe a while ago and just never had all of the ingredients on hand, but I am so glad I finally made it!
Seared Mahi-Mahi with Edamame Succotash
source: Cooking Light via Erin's Food Files
1 medium red bell pepper
1/4 cup finely chopped green onions
2 teaspoons chopped fresh thyme (I used about 1/2 tsp dried)
2 teaspoons rice wine vinegar
2 teaspoons fresh lime juice (about 1/2 a lime)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 1/3 cups frozen corn kernels, thawed
1/2 cup frozen shelled edamame, thawed
1 teaspoon olive oil
4 (6 oz) mahi-mahi fillets, or other firm white fish
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
To prepare succotash, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel & finely chop. Combine pepper, onions, and next 7 ingredients (through garlic), tossing to combine.
Combine corn and beans in a small microwave-safe bowl; cover with water. Microwave on HIGH 2 minutes; drain. Add corn mixture to bell pepper mixture; toss to combine.
To prepare mahi-mahi, heat 1 tsp olive oil in a large nonstick skilled coated with cooking spray over medium-high heat. Sprinkle both sides of fish with the salt and black pepper. Add fish to pan. Cook 4 minutes on each side or until fish flakes easily with fork. Serve with succotash.Nutritional Information:
Fat: 9.4 g (sat 1.5 g, mono 5.5 g, poly 1.6 g)
Protein: 35.8 g
Carbohydrate: 41.2 g
Fiber: 8 g