Mahi Mahi Bake with Tomatoes and Corn

Mahi Mahi Bake with Tomatoes and Corn

Ingredients:

3 tomatoes cored and halved
1 can of corn, drained
2 tsp cumin
2 tsp coriander
1 tsp garlic powder
1 tsp cayenne
1/2 tsp black pepper
1 mahi mahi filet

Pre-heat oven to 450 degrees.

Mix together the cumin, coriander, garlic powder, cayenne, and black pepper. Place tomatoes and corn in baking dish. Drizzle with olive oil and sprinkle with some of the seasoning mix. Bake for 25 minutes. Coat the mahi mahi with olive oil and sprinke with seasoning mix. Pull the dish out. Clear a spot in the middle and place fish in skin side down. Bake 10-15 minutes, or until done.

Cumin-Cayenne Tilapia

Cumin-Cayenne Tilapia

Ingredients:

1 tablespoon olive oil
4 (6-ounce) tilapia fillets
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat broiler.

Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

This is a Cooking Light recipe.

Mahi Mahi with Spiced Tomatoes and Peas

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.