This week’s recipe sounds absolutely perfect for a dinner party, a night in with your honey, or a great meal to make a head for the week! Thanks again to Maggie and her amazing Rolodex of recipes on her blog Fake It Til You Bake It! Enjoy this one!
This is my attempt at a Hawaiian vacation on a plate. Healthy, low calorie, fresh, and full of tropical flavors, hopefully this will transport you to warmer weather too!
You will need:
1 Four Ounce Filet of Mahi Mahi per each diner
To taste:
Yellow Curry Powder
Powdered Ginger
Salt and pepper
1 Cup (Uncooked) Jasmati Rice
2 Cups Frozen Mixed Veggies (I like a mix of carrots, peas, corn, and beans)
2 Eggs, scrambled
1 1/2 Cups Diced Pineapple in Juice (separated)
3 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
optional: Sliced Scallions to Garnish
In a medium sauce pan, combine your rice, 2 cups of water, veggies, and pineapple, and bring to a boil. Reduce to low heat, tightly cover your pan, and set your timer for 20 minutes. Spray a non-stick pan with PAM or another no-calorie spray, and get it nice and hot over a medium-hot temperature. Dust your fish filets liberally with your spices, salt, and pepper, and rub into both sides of your filets to coat. Once your pan is hot, lay the fish into the pan, leaving a little room around each one. Once the filet is down, DO NOT MOVE IT. Don’t touch it. Leave it alone to develop a lovely crust on that side. When cooking pretty much everything – fish, meat, pancakes, bacon – flip it once, and only once, for the best tasting product.
Once the edges of the fish start to turn white about halfway up the sides of the fish, gently flip the filet, and cook for a few more moments until the bottom is golden brown and comes away from the pan easily. By this time, your rice is probably done, so remove the fish to a platter to let it rest. Pour the two scrambled eggs into the hot pan, and scramble. (You can also use egg whites, but I was feeling frisky.) Once the eggs are mostly cooked, chuck in the rest of the rice, and pour your soy sauce, rice wine vinegar, and the juice from the pineapple over the top. Mix it all together quickly, making sure a little soy gets over everything. Spoon the rice onto your plate, and serve the Mahi Mahi right on top. Garnish with some lovely scallions, and voila! You have a lovely meatless, protein-filled, healthy dinner perfect for Lent!
The Mahi Mahi, for a four ounce portion, is only 100 calories, and the amount of rice shown here (200 grams) is only 188 calories. I actually went back for seconds – basically another full plate – because it is so low calorie and light! Enjoy guys, and as always, let me know what you think!
My name is Maggie Jasmin, and starting in January 2013, I dedicated myself to a new fitness journey, and have since lost 115 pounds. I move more, pick up heavy things, think intelligently about my food, and try to be the healthiest I can every day. This doesn't mean I gave up the foods I love – I just make them healthy! I blog and post recipes about my comfort food turned health food at 
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