Mahi Mahi with Spiced Tomatoes and Peas
Ingredients:
the juice of one lime
1 teaspoon ground turmeric, divided
1 teaspoon ground cumin, divided
1 teaspoon ground coriander, divided
1/4 teaspoon cayenne pepper, divided
1/2 teaspoon chili powder
1/8 teaspoon ground ginger
1 pound (2) Mahi Mahi fillets
neutral oil for frying (I used canola)
1 tablespoon olive oil
1 shallot, diced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 can diced no salt added tomatoes, drained*
1/2 cup frozen peas
Mix the lime juice, 1/4 teaspoon turmeric, 1/4 teaspoon cumin, 1/4 teaspoon coriander, and 1/8 teaspoon cayenne pepper in a bowl. Place the Mahi Mahi fillets into the bowl and coat. Heat olive oil over medium heat. Add the shallot, garlic, and ginger. Cook for two minutes. Add the remaining spices and cook, stirring constantly, for one minute more. Add the tomatoes and raise heat to medium high, cook for five minutes. Heat the canola oil in a skillet over medium heat. Once the oil is hot, add the Mahi Mahi and pour half of the marinade into the tomatoes. Add the peas to the tomatoes. After three minutes, flip the fillets, and cook an additional three minutes. Next, add the fish to the tomatoes and finish cooking. Serve.
Spiced Quinoa
Juice from can of tomatoes
Enough chicken broth the equal 1 cup of liquid
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 cup quinoa, rinsed
Bring the first five ingredients to a boil. Add the quinoa, reduce heat, and simmer for 15 minutes.
*The liquid of the tomatoes can be used for making the quinoa.
