Recipe of the Week – Spice Grilled Mahi Mahi

Chef Tim Recher brings a taste of Florida to the US winter

Spice Grilled Mahi Mahi with pico quinoa pilaf, grilled broccolini, and avocado relish

The Numbers:
433 cal; 40g carbs; 18g fat (healthy fats from olive oil & avocado!); 35g protein

-6 oz mahi mahi filet seasoned with cumin, lemon zest, chili powder, salt, & pepper
-3 Seconds pan release spray
-1/3 cup cooked quinoa
-1/2 cup prepared pico de gallo (I made my own with diced tomato, jalapeno, red onion, lime juice, a little olive oil, salt, pepper, cilantro)
-1/3 ripe haas avocado, diced
-1/2 bunch broccolini seasoned with 1 tsp olive oil, salt, pepper, & crushed red pepper
-cilantro leaves for garnish

1) grill mahi until just cooked through in the middle–I used a cast iron grill pan because we have too much f’ing snow!
2) mix together the hot cooked quinoa with half of the pico de gallo (1/4 cup), taste & re-season if needed
3) while the fish is resting, grill the brocoolini until crisp-tender and hot
4) mixtogether the diced avocado with the remaining 1/4 cup pico de gallo

spoon the quinoa into the center of the plate then with the broccolini
add the grilled fish top with a spoon of teh Mahi Mahi relish
garnish with the cilantro leaves and lime wedges