Mahi Mahi Fish and My Funny Brussels Sprouts

by Dr Jo

Fish is such an important part of our diets, but the fresh fish in the markets has not appealed to me lately. And usually I don’t really like frozen fish because the texture seems to change with the freezing process. But I found a wonderful surprise this week.

While shopping at a local warehouse store (Costco) I decided to try a package of their frozen Mahi Mahi and it was delicious, so moist and tender and none of that fishy taste that develops when fish has sat around for a day or two.

 

Here’s my favorite way to fix any white fish:

Cut a lemon in half

Chop up the green part of a couple of green onions

Heat a little butter in a skillet and add the fish as soon as the butter sizzles when putting the fish in the pan, but don’t burn the butter. Squeeze some lemon juice over the fish. Then sprinkle it with the chopped green onions. Turn the fish after about 2-3 minutes depending on the thickness of the piece. Keep the fire hot enough to keep the juices from running out of the fish, usually about a medium heat.

For me the perfect doneness occurs when the fish has just turned opaque all the way through but is still moist and tender. M-m-m good. Give this healthy recipe a try in your kitchen.

Before starting the fish the sweet potatoes went in the oven to bake for about 1 hour and 15 minutes. I place them in a Corning ware dish with a little water in the bottom and then cover them with the lid before popping them in the oven. If you don’t like sweet potatoes, you can bake white, red or purple potatoes the same way.

Never tried purple potatoes? Give them a try. They’re fun for a change.

While the potatoes are cooking and before starting the fish, put together a nice green salad with lots of different colored raw vegetables.

 

Now I’ll have to tell you about our crazy Brussels sprouts that we had with that meal. This was my first experience in growing Brussels sprouts in our garden. I had to baby those plants so much. Just getting the little sprouts started in the ground took a lot of tender care in itself. Then the grasshoppers decided that they were delicious, so I painstakingly covered them with cheesecloth.

By the end of fall we still had no Brussels sprouts forming on the stalks but the plants were about 18 inches high and healthy. Then they survived that 2 feet of snow that turned to ice for a month.

Finally some tiny “little cabbages” formed on the stalks but they seemed too small to harvest, so I left them a while longer. Then next time I went out to the garden those “little cabbages” had all unfurled into leaves.

Very interesting. Now I had hairy Brussels sprouts.

After all of that work to grow this plant, we were going to eat something from it. So I stripped the unfurled leaves off the stalks, washed them good, them steamed them for about 5 minutes. They were delicious.

So now we have discovered a new gourmet dish.

Blessings,

Dr. Jo

P.S. Does anyone have any tips for growing Brussels sprouts?  I think I may have waited too late to start them. It was about May when I put them in the ground as tiny seedlings.

P.S.S. Here are some great tips from a Be Wise-Health Wise reader on some other delicious ways to cook the Mahi Mahi Fish.
“I too discovered the Mahi Mahi and it is really yummy. I bread them in some egg and ground nuts – I especially like a mix of fine ground almonds with some fine coconut. Cook them with fresh lemon juice. I cook them in a small amount of Coconut OIl (virgin, organic of course). And… I love baked sweet potatoes.”
Lotte