Grilled Mahi Mahi with Mango Curry Sauce

{food so nice, they named it twice}

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I am so glad that the weather is finally warm.  Although still not my optimal temperature, it has been really nice to soak up the vitamin d.  On Easter Sunday, my poor pale skin got fried.  We were outside at Bryan’s grandparents the whole day and I didn’t even think twice about my white skin seeing sun for the first time in forever.  Needless to say, I didn’t put sunscreen on and my chest and forearms decided to turn bright red.  Luckily, my wonderful coworker brought me a cute little aloe plant for my birthday that I was able to smear on my burn.

Anyways, moral of the story:  wear sunscreen.

Beautiful weather in my eyes means using the grill to whip up dinner.  I love when Bryan uses our charcoal grill because the flavor is absolutely delicious, but sometimes it is just easier to use the propane grill.  I still get a great grilled taste so it works for me.

While at the store deciding on dinner – which was going to just be grilled chicken – I came across some beautiful, very on sale pieces of Mahi Mahi.  I bought these two fillets for a total of $7.45.  I even went as far as asking the meat guy if there was a reason they were so cheap.  He said it was simply the deal of the day.  I didn’t want to buy them and learn the cost was so low due to being old or whatever.  However, they did not have an fishy odor so I suppose a deal it was!

IMG_3952So out went my idea for a simple grilled chicken dinner with a side of green beans.  My creative juices started to flow and I decided I would top the fish with a mango avocado salad.  However, when I got home as I fished through my cupboards I came across a can of coconut milk.  I changed my direction a little bit and opted to create a mango coconut sauce.  The sauce was very sweet so to balance the flavors I stirred in some curry powder and WOW it was delicious.

I am not the biggest fan of curry flavor, but I do like it in small doses.  This sauce is a perfect example of curry being utilized in a subtle, but bold way.  All of the different spices in the curry plus the sweetness of the mango complement each other nicely.  A sauce with sweet, spicy, and salty notes – what more could you want?

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I served the fish with a side of quinoa and some sauteed broccolini [will be posting this recipe soon].  The fish is very hearty and this healthy meal left me very satisfied.  So if the sun is shining in your neck of the woods, dust off your grill and throw on some fish.  This sauce can easily be used on any type of fish or even chicken breasts.

Grilled mahi Mahi with mango curry sauce

Recipe by: Sara
Prep Time:  10 minutes    |||     Grill Time:  9-12 minutes   |||    Servings:  4   |||   Difficulty Level:  Low

Ingredients:
4 pieces of Mahi Mahi
salt and pepper
1 mango, peeled and cut into pieces
1/2 cup light coconut milk
1/2 cup water
2 Tbsp cilantro, chopped
1 Tbsp curry powder
1/4 cup cherry tomatoes, quartered [optional]

Directions:
1.  In a food processor combine mango, coconut milk, water, cilantro, and seasonings.  Pulse until smooth and season with salt and pepper.  Store in fridge until ready to serve.
2.  Sprinkle the fish with salt and pepper.
3.  Heat grill to a medium flame.
4.  Place the fish on an angle,tops side down first.  Grill for 3-4 minutes.
5.  Turn a quarter and grill another 3 minutes.
6.  Flip the fillets and grilled 3-4 minutes or until just cooked through.
7.  Drizzle the sauce over the fish and top with cut tomatoes.

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Enjoy!

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Shrimp Scampi {lightened up}

{same taste. no guilt.}
IMG_3468So I have to give myself a huge pat on the back.  Go me.  I did a great job eating clean and light last week.  The result: a pleasant reduction on the scale.  I hate scales and I try to avoid using it, but I was involved in a Diet Bet so it was required. The month was coming to an end and I needed to submit by final weigh in for the challenge.  I ate so well and the motivation to win the diet bet definitely worked because.. I won!  I was able to lose 4% of my weight in the month of February, resulting in being $50 richer.

I was back at Bikram three times a week & 1 day at the gym.  On top of that, I was only eating clean and organic.  It definitely paid off and I am even more motivated now.  I joined another Diet Bet and plan to lose another 4% in the month of March.  Hello more money!  Cheer me on & enjoy my healthy recipes this month!

Onto the yummy meal pictured above….

Isn’t so annoying how all bad things taste the best?  It seems the higher the calories, the better it tastes.  Not with this recipe though.  It contains the same delicious flavors, but way less calories that the original scampi.

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For this recipe, I used all organic ingredients including the pasta.  The silky sauce perfectly coats the shrimp and noodles and the broccoli is an added blast of nutrients.  Compared to heavily buttered scampi sauces, this lightened up version contains no butter or wine.

I tried to avoid carbs as much as possible, but I thought a small splurge with this meal was OK.  I just worked out extra hard & ate light for my other meals.  Shrimp is one of my favorite proteins. They are very light & healthy, aiding in the production of the good LDL cholesterol.  Shrimp is a great addition to a heart healthy diet.

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If you are in a rut and thinking that it is hard to eat healthy and that you have to give up all your favorites.  Pull yourself back up and tell yourself that is not true!  Any high calorie, high fat meal can be altered and still provide the same wonderful tastes.  This shrimp scampi dish is light, healthy, and incredibly tasty!

Shrimp Scampi [lightened up!]
Recipe Adapted from:  Cooking Light Magazine
Hands on Time:  20 minutes   ///   Cook Time:  20 minutes   ///   Servings: 4

Ingredients:
1 lb wild caught shrimp, peeled & deveined
1 small organic shallot, minced
8 oz organic spaghetti
2 cups organic broccoli
1 cup organic, low sodium chicken broth
8 garlic cloves, minced
2 Tbsp organic parsley, chopped
zest of juice of 1 small lemon
1 Tbsp olive oil
1 Tbsp cornstarch + 1 Tbsp H2O, mixed together into a paste
1/4 cup parmesan cheese + additional for serving
salt & pepper

Directions:
1.  In a large pot, bring water to a boil and cook spaghetti according to package instructions.
2.  About 2 minutes before the pasta is finished, add the broccoli.  Cook 2 minutes & drain.
3.  In a large skillet, heat the olive oil and add the shallot & 4 garlic cloves. Saute about 1 minute.
4.  Add the shrimp and cook on each side for about 2 minutes or until pink.  Remove and set aside.
5.  Add remaining garlic and chicken broth to the pan.  Bring to a boil.
6.  Reduce heat and add lemon and cornstarch mixture.  Whisk to incorporate.
7.  Slowly add in the parmesan and stir until melted.
8.  Add the pasta, shrimp, and broccoli and toss to coat.
9.  Stir in parsley and serving with a sprinkle more of parmesan cheese.

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enjoy!

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Creamy Linguine & Clam Sauce with Sage

{a twist on the original}

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Linguine & Clam Sauce is one of my go-to meals at any Italian restaurant.  It also is a quick and simple weeknight meal.  If you are weird about canned clams, don’t be.  They do not give off a strong fishy smell, they are not slimy, and they are not gritty.  You get a ton of clams for not a whole lot of money.  Obviously, you can use real clams for this recipe, but that hurts my wallet and isn’t as quick to prepare.

I added my spin to the traditional white wine based sauce.  I used a bit of fat free milk to add creaminess to the sauce.  Also, fresh chopped sage gave that hint of wintry goodness that I can’t seem to get enough of right now.

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This recipe can easily be adapted to your preferences.  Afraid of the clams?  Add chicken or shrimp.  Want a tomato based sauce?  Use canned, diced tomatoes instead of wine.  Sage too strong?  Use thyme or parsley.  The beauty of pasta dishes is that they can be altered in so many ways and still taste delicious.  This recipe is no exception, but in my opinion it needs no adjustments :)  Make my Copycat Olive Garden Bread Sticks and you will think you’ve apparated (Harry Potter, anyone?) to Italy.

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Sara’s Linguine & Clam Sauce

Hands on Time:  30 minutes   ///   Cook Time:  30 minutes   ///   Servings:  4   ///   WW+Pts:  9

Ingredients
1/2 lb linguine, cooked
1 (10oz) can of whole clams, juice reserved [I used Bumble Bee]
1 Tbsp unsalted butter
1/2 cup white wine
1 Tbsp Urban Accent Mushroom Truffle Hunt
1 cup fat-free milk
1 Tbsp flour
2 tsp oregano
1/2 lemon
1/4 cup minced onion
1 Tbsp chopped, fresh sage
pinch of cayenne pepper
salt and pepper

Directions
1.  Heat a large pan over medium heat.  Add the butter and once melted add the onion.  Saute about 5 minutes or until soft.
2.  Add the garlic and saute 1 minute.
3.  Add the Urban Accents seasoning and clam juice.  Bring to a boil.
4.  Add the wine and oregano. Reduce to a simmer in add the clams.
5.  Mix the flour and milk together until combined and no clumps remain.
6.  Slowly add the milk and flour mixture to the clam sauce.
7.  Stir in the sage, cayenne, salt and pepper.
8.  Dish the sauce over a portion of the linguine.
9.  Serve with additional sage and shredded parmesan cheese.

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Enjoy!

xoxosara

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Tilapia with Cilantro Pesto

{delicious. healthy. quick.}

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Fish is always a go-to choice in our house.  It is healthy, cooks quickly, and so versatile to prepare.  I needed a quick weeknight meal and was thinking about a parmesan crusted tilapia fillet with traditional pesto.  Since basil season has come to an end the price was a bit high for how much is needed to make a decent amount.  I decided to switch it up a bit and try a cilantro pesto.  Bryan made a cilantro sauce to go over linguine and shrimp one time.  This recipe was pretty similar except since it is not cooked.  If you are looking for something really flavorful, but quick this is a perfect meal.  The pesto can be served over any type of fish, chicken or like I said pasta.

tilapia with cilantro pesto

HANDS ON TIME: 15 MINUTES   ///   COOK TIME: 8 MINUTES   ///   SERVES: 2

Ingredients
2 tilapia fillets
1 bushel of cilantro, remove all/most stems
1/2 tsp garlic powder
1/4 cup + 2 Tbsp grated parmesan cheese
1/4 cup walnuts
1/2 lemon
1/4 cup extra virgin olive oil
1/4 cup water + additional tablespoon a time if needed
salt and pepper
cherry tomatoes [for garnish]

1.  Preheat the oven to 350 degrees.
2.  Season the fish with salt and pepper.  Then sprinkle with 2 Tbsp of parmesan.
3.  In a food processor, add the cilantro, walnuts, parmesan, garlic, lemon, and olive oil.
4.  Process until combined and slowly drizzle in the water.  Process again.  Add more water if needed to make the consistency thick, but not too chunky or too watery.
5.  Place pesto in the fridge.
6.  Place the fish on a greased baking sheet and cook about 7-8 minutes, depending on thickness of the fillets.
7.  Immediately top with cilantro pesto when done and garnish with cherry tomatoes.

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enjoy.xoxosara

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