Day 3: Mahi and Broccolini Bake

As an Orthodox Christian, I try as often as I can to not eat meat on Wednesdays and Fridays. This can be challenging because growing up, a lot of our fasting food was tomato based and my husband needs a little bit of variation (plus he has ridiculous heart burn).

One of my favorite cookbooks to get inspiration from or just cook the recipes as is (because it’s that good) is “The Skinnytase Cookbook” by Gina Homolka. If you haven’t heard of it or don’t own it- head over to Amazon and check it out- I tell everyone about it, it’s seriously one of my favorite cookbooks. As I stated previously, I like to keep it light during the week but I don’t like sacrificing calories for big bold flavors- and this cookbook is perfect for that. So, tonight I am combining two of her fish dishes and creating my own out of it.

So the first recipe was “Easy Broccolini Flounder Bake” and the second one was “Striped Bass with Garlic Crumb Topping”. I am making garlic crumb Mahi with cherry tomatoes, small multicolored potatoes, and broccolini.

I love making fish because it’s nice and light but filling. Wild caught Mahi-Mahi, Salmon, and Grouper are my go to fish because they aren’t as “fishy” as others.

Ingredients*

Cooking spray or olive oil

2 small bundles of broccolini

3 tsp extra-virgin olive oil

Salt/pepper

¾ cup halved cherry tomatoes

2 garlic cloves, minced

Sprinkle of red pepper flakes (if you’re not into heat, don’t add)

16-20oz Mahi (ask your butcher to cut them around 4 oz each)

2 TBS fresh lemon juice

1 tsp chopped fresh oregano

2 TBS Parmigiano-Reggiano cheese

1 TBS olive oil

2 TBS unsalted butter, melted

1 TBS Italian seasoned Panko breadcrumbs per piece of Mahi (3-6 TBS depending on size of Mahi)

About 18 potatoes from the small bag of multicolored potatoes (cut larger potatoes into bit sized shape)

*Directions

Preheat oven to 425 degrees and lightly grease or spray a 9 x 13 baking dish. Cut cherry tomatoes and the small potatoes in half. Trim about an inch off of the broccolini bottoms and cut the larger ones in half, vertically. Add everything to your baking dish, including your Mahi. Season pan with salt/pepper, add garlic, red pepper flakes, lemon juice, oregano, and olive oil to baking dish. Pour melted butter into a small bowl and combine with bread crumbs. Cover each piece of Mahi so each piece has even distribution (about 1 TBS each). *If you do not have Italian flavored Panko, you can use regular breadcrumbs or Panko and add garlic powder, onion powder, oregano, parsley, basil, salt, and pepper.

Bake entire pan for about 10 minutes and while the Mahi is partially cooked, remove pan from oven. Top the fish with cheese and continue cooking for 10-15 minutes.

If your breadcrumbs need some crisping, put your oven on broil and place pan on the top rack for 1-2 minutes but watch your fish closely, you don’t want it to burn! Also, if your broccolini, potatoes, and tomatoes are looking dry or like they are about to burn, take your Mahi out of the pan and broil it separately.

Enjoy!