Wednesday, September 21, 2011

Mahi Mahi with Roasted Heirloom Tomatoes, Sauteed Spinach and Rice

I didn't feel like eating leftovers so I made a quick meal with some Trader Joe's mahi mahi, baby heirloom tomatoes, spinach and leftover Tomato Rice.  The result was a tender, meaty fish with candy sweet tomatoes on top of a rich spinach and rice mix.  The perfect weeknight dinner!

Roasting tomatoes brings out their natural sweetness
Fish Ingredients:
2-8oz mahi-mahi fillets
juice of 1 lemon
1 garlic clove, minced
1tbs olive oil
sea salt

Roasted Tomato Ingredients:
1-2 pints heirloom tomatoes or cherry tomatoes, rinsed and dried
1tbs fresh basil, minced
1tbs olive oil
1 garlic clove, minced
sea salt

Spinach and Rice Ingredients:
1 8oz package spinach
2tsp olive oil
1 clove garlic, minced
1tbs lemon juice
1tbs butter
4c leftover Tomato Rice (rice coked in chicken broth and tomato juice:  you could also use plain white or brown rice)

1. In a small bowl mix juice of 1 lemon, garlic clove, olive oil and some sea salt to make a marinade.  Place fish in a freezer bag and pour in marinade.  Place in the refrigerator while you are working on everything else.
2. Preheat oven to 400F.  In another small bowl, mix basil, olive oil, garlic and sea salt.  Spread tomatoes on a baking sheet lined with nonstick foil.  Toss with olive oil and basil mixture until well coated.  Add a bit of sea salt on top.
3. Bake in the oven 20-25 minutes or until tomatoes are breaking and beginning to caramelize (they should taste very sweet).  Remove from the oven and cover in foil to keep warm.
4. Place the fish on another baking sheet lined with nonstick foil and place a few lemon slices on top.  Sprinkle with salt.  Bake for about 10-13 minutes depending on the thickness of your fish (should flake easily with a fork). 
5. Meanwhile, heat 2tsp oil plus 1tbs butter in a nonstick skillet over medium-high.  Add garlic and stir for a minute until fragrant.  Add spinach and saute until spinach wilts.  Add 1tbs lemon juice and leftover rice of your choice and stir all together.  Taste and season as needed.
6. To serve, place rice at the bottom of the dish.  Top with fish and then top the fish with a generous helping of roasted tomatoes.  Viola! 

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