Mahi Mahi with Roasted Green Beans and Lemon-Ghee-Basil-Dill Sauce

Mahi Mahi with Roasted Green Beans and Lemon-Ghee-Basil-Dill Sauce (Serves 2)

The fishmonger at Whole Foods was manning a booth in front of the seafood case. He rang a bell and called out loudly, “Mahi mahi. Get your mahi mahi right here, right now.” I got carried away, stepped up, and said, “I’ll take some mahi mahi” I was home before I noticed the fish sold for $17.95 a pound and I had bought 2 pounds.

I decided to pan sear my fish and drench it with a lemon-ghee-herb sauce. To avoid making a mistake with such expensive fish, I cut my fillet in half and cooked the first half for lunch and the second half for supper. Lunch included steamed carrots and stir-fried spinach, bell pepper, and onions. Supper included roasted green beans.

My mahi mahi was 2 inches thick on one side and maybe 1/2 inch thick in parts of the other side, so cooking it through was a problem. The outer edges and the thin side was flaky and done while the center of the thick part remained firm and too chewy to eat. What worked for me was putting the whole piece of seared fish in the microwave and cooking it on high for 2 minutes. I tried roasting the seared fish in the oven at 400 degrees for 10 minutes, but wound up microwaving it for 2 minutes anyway. I was afraid the microwave would overcook at least parts of the fish, but every bite turned out tasty and good.

Mahi mahi is good, but the sauce I made for it with lemon juice, ghee, basil, and dill was fabulous. The sauce was good on roasted green beans too.

Lemon-Ghee-Basil-Dill Sauce
Prep and cook time: 5-10 minutes

Ingredient list:

2 tablespoons of ghee
2 tablespoons of lemon juice
Dried basil
Dried dill

Directions: Melt ghee in a small saucepan over medium heat. Add lemon juice and mix with melted ghee to make a sauce. Dust the sauce with dried basil, dried dill, and add a little salt. I probably used a level teaspoon of basil and dill and 1/2 a teaspoon of salt. Stir everything together and then keep sauce warm until the fish and the green beans are ready.

Pan Seared Mahi Mahi
Prep and cook time: 20 minutes

Ingredient list:

Coconut oil
1 pound of mahi mahi
1-2 lemons (or a bottle of lemon juice)
Basil (mine was dried, but you could use fresh)
Dill (mine was dried, but you could use fresh)
Garlic powder

Directions: Melt one or two tablespoons of coconut oil in large skillet over medium-high heat. Season both sides of fish with salt and garlic powder. Sear fish in hot skillet 5 minutes on one side and then 5 minutes on the other. If the fish remains firm and does not flake easily in the thickest part, microwave on high for one minute and then test again. Keep microwaving in one minute increments until the fish flakes easily in all parts (mine took a total of 2 minutes regardless of whether I roasted it in a 400 degree oven for 10 minutes or not). Transfer to a serving plate when the fish is ready. Drench with lemon-ghee-basil-dill sauce just before eating.

Roasted Green Beans
Prep and cook time: 50 minutes
Ingredient list:

2 to 4 big handfuls of fresh green beans
Coconut oil
Garlic powder
Black pepper

Directions: Pre-heat oven to 400 degrees. Rinse green beans, snap off damaged ends, pull any strings, and snap longer beans in half to get them ready to eat. Line a baking pan with aluminum foil for easy cleanup. Smear 2 tablespoons of coconut oil on the foil. Arrange green beans on foil and season with a dusting of salt, garlic powder, and black pepper. I use a heavy dusting because I like my spices. Pop the green beans in the hot oven and let roast for 40 minutes. After about 20 minutes, pull the pan and shake the beans around to make sure things are well mixed and then return to the oven until the full 40 minutes is complete. When the green beans are done, transfer a serving to the plate with fish. Drench with lemon-ghee-basil-dill sauce just before eating.

Notes: I use bottled lemon juice because my palate is not sensitive enough to distinguish between fresh lemon juice and good bottle juice. You can use either.

I used dried herbs, but if you have access to fresh basil and dill, you could infuse the lemon-ghee sauce with fresh herbs.

Roasting the green beans takes the longest, so you probably should start with that and then begin prepping the fish when the green beans only have 20 minutes left to cook. The lemon-ghee sauce makes quickly, so you can prep it while the fish is searing and have it ready when the fish and green beans are done.

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