In the wake of Thanksgiving, yet still musing with the anticipation of more holly jolly sentiments to come, my yearning for fresh, summery sustenance has taking a beating this holiday.
Running from pillar to post and not running nearly enough on the treadmill, I’ve decided to take a small holiday hiatus, and rejoin the progressivity of eating lighter fare.
I’m turning 33 this week. I died my hair chocolate brown. And I gave up beer for December – I know 🙁 PROGRESSIVITY! Once in a while a change is nice…
So, in efforts to embrace these alterations, dinner tonight rewinds back to late August. Vibrancy in the pines, peppers and fennel straight from the garden. Mahi freshly caught that morning. A single sheet pan filled with a crisp bounty, and not a carb in site.
Feeds 4; Takes 50 min
Ingredients for Mahi Mahi & Veggies
- 3 large Mahi fillets
- 4 lemons, juice of 2, the rest sliced
- 1 large fennel bulb, sliced in 1/3 inch slices
- 1 large red onion, cut in half, and then into small wedges
- 1 large leek, outer fibrous leaves removed, cut in 4ths, then halved lengthwise
- 1 poblano (or other peppers), sliced in chunks
- 3 celery stalks, cut in 3rds
- 1 cup white wine, divided
- 2 sprigs tarragon, rough chop
- 2 sprigs fresh oregano, rough chop
- 2 tbsp oil of Mama Lil’s peppers
- Olive oil, red pepper flakes, salt and pepper
Method
In a large bowl marinate the fish. Combine juice of 1 lemon, tarragon, oregano, olive oil, 1/3 of the wine, salt and pepper along with mahi filets. Cover and refrigerate for at least 30 minutes (but up to 4 hours).
Once ready to cook, line a sheet tray with parchment paper and drizzle with olive oil. Set oven to 400 degrees and place a rack in the highest position.
Chop all veggies and season in a bowl with olive oil, salt, pepper, red pepper flake, lemon juice and wine. Prepare it in discriminatory sections on sheet tray. Top with lemon slices.
Roast the veggies for 20 minutes, flipping delicately at the 10 and 20 minute marks. (If you use carrots, parsnips, potatoes, etc. ((which would all be divine)) you will need to roast those at least 30-40 minutes prior to adding fish to the platter.)
After 20 minutes, add fish on top of onions, along with all the marinade juices. Add additional lemon and salt as well. Drizzle with Mama Lil’s pepper oil.
Bake for another 12 minutes, until mahi is flaky and tender. Serve immediately.
The holiday season can be a progressively pudgy one. I challenge you to choose to make healthier choices, even whilst being slapped in the face with glistening Pot Pies, creamy, pillowy Pomegranate Bread Pudding, Bottomless ‘Mummosas’ and all those au gratins….At least once in a while:)
Need more light n’ healthy recipes? Try these..
- My version of a vibrant Panzanella
- Spicy Beef and Hominy Pozole with Salsa Verde
- Winter Salad with Charred Radicchio and Ricotta
- My version of a Niçoise
- How about a gorgeous Jacked Up Caprese
