Quick dinners are the norm in our house. Over time I’ve evolved to working more of a 930-6 schedule (ok, really 10-630) schedule at work. By Wednesday night we have eaten up the leftovers from the weekend for lunch and dinner so whatever gets cooked at the end of the workday better be quick and easy.
Baked fish is one of the easiest options. Here pieces of mahi mahi are sprinkled with a seasoning blend and some fresh ground pepper, topped with a little butter or oil and baked. I like the fish served with some sort of salsa, quick pickle, vegetable relish, pesto or tapenade. To make things easier, almost all these toppings can be purchased in the store if you don’t have time to make them from scratch. Below the recipe I’ve included some ideas for alternate toppings and spice blends to use.
2 pieces of mahi-mahi, fresh or frozen and thawed completely
1/2 teaspoon of southwestern spice blend*
fresh ground black pepper
2 teaspoons of butter or oil
1/2 cup of pineapple mango** salsa, divide between the portions of fish
Pre-heat the oven to 350. (For two pieces you can also use a toaster oven.) Line the bottom of a baking pan with foil, parchment or a silicone liner. Lay the fish on the liner, sprinkle with fresh ground pepper. Divide the spice blend between the two pieces, sprinkling to cover the fish evenly. Drizel the oil or top the fish with the pieces of butter. Bake for 15-20 minutes, depending on the thickness of the fish. Serve topped with salsa.
* Southwestern spice blends are usually jazzed up chili powder, with added garlic, onion powder, citric acid, salt and pepper. There are several commercial blends and many spice rubs that will work well here. Whole Foods sells a “Tequila Lime Seasoning” near the seafood products that I find very tasty despite containing neither tequila or lime.
** Any salsa with a sweet edge will do well here. There are several brands of tomato-based peach and peach mango salsa. Whole Foods sells a prepared pineapple mango salsa in the produce/prepared foods section that I used for the photo.
1 five oz package of baby spinach leaves, washed
1 clove of garlic, minced (or more if you like)
1-2 teaspoons of olive oil – enough to saute the garlic in
Heat a saute pan (one with a lid) and add the oil. Saute the garlic until it starts to brown. Quickly add the washed spinach and stir to coat with oil and garlic. Sprinkle salt. Stir again. Spinach should be just barely cooked, still bright green.
Other Seasoning and Topping Ideas:
- Italian Herb blend with bruschetta topping (chopped tomatoes, garlic, and basil or parsley, salt with a splash of balsamic vinegar)
- Herbs de Provence with olive tapenade
- Southwestern spice/Chili powder with spicy tomato salsa, fresh or jarred
- BBQ rub or a brushing of BBQ sauce and pimento cheese melted on top
- Basil Pesto, chopped tomatoes and a squeeze of lemon
- Thai chili sauce or Trader Joe’s dry Thai chili paste with chopped asian cucumber pickle (chopped cucumber, rice vinegar, sweetener, water, salt – marinated for several hours)