If you’ve got it all together, clap your hands. *silence
Nope, I definitely don’t have it all together, but I’m gonna clap anyways because tonight’s dinner was so darn delicious and everyone ate it without complaint. That’s miracle status, y’all.
I haven’t cooked dinner all week. It’s been one of those “fend for yourself” kinda weeks around here. It’s almost back-to-school time (next week) and I also decided to start working on a new project (AKA: my website).
So while I have been nose to nose with my MacBook this week, my family has been eating peanut butter and jelly sandwiches. I haven’t received too many complaints because these people love PB&J’s with a passion. They are like jelly connoisseurs. Anytime we visit somewhere new, they think we need to bring home jam/jelly/preserves. It cracks me up. I mean jelly is quite delicious. So I guess I don’t blame them.
But to keep a mutiny at bay this particular evening, I whipped up one of the tastiest dishes I have made in a while. My 12-year-old kept saying over and over, whilst shoveling food into his mouth, “Mom, this is so good. It’s just so good.” That’s how you know it is really good. So because I adore all of you so much, I am going to share this super tasty and ridiculously easy dish with you. Recipe below!
Mahi Mahi Taco Bowls
6 Frozen Mahi Mahi fillets, thawed
Salt to taste
1 Tablespoon Chili Powder
1 Tablespoon Cumin Powder
2 Tablespoons Extra Virgin Olive Oil
3 Cups Of Fresh Okra, sliced
1 Large Beefsteak Tomato, cubed
1 Stalk of Green Onion, chopped
2 Cloves Garlic, minced
2 Tablespoons Cilantro, chopped
(Jasmine Rice to serve, see note below)
After you have thawed your frozen Mahi Mahi (I like this one from Costco), mix your spices in a small bowl. Add salt directly to the fish first on both sides. Then rub each filet down with your seasoning mixture of cumin and chili powder. Next, grab a heavy bottom skillet (I prefer cast-iron pans) and heat on high. Once the pan is hot, add 1 tablespoon oil to the pan. And then add your fish to the hot pan and oil. Let it cook for 3-4 minutes on one side and then flip and cook for 3-4 minutes on the other side.
When your fish is done, remove it from your hot pan and scrape up any bits left in the bottom. Then, add your leftover 1 tablespoon of oil to the pan and toss in your okra. Give it a good stir as it cooks for about 3-4 minutes. Then add your tomatoes to the pan, as well as your garlic and green onion. Sprinkle with a pinch of salt and stir around the skillet. Once heated through, turn off your pan and serve with your fish. Garnish your dish with cilantro and a lime wedge. (Unless you’re like my son and cilantro tastes to you like soap. Definitely skip the soap.)
Note: I prefer to serve this dish with some jasmine rice that I make in my Instant Pot while the rest of the food is cooking. It’s so simple. Here are the directions for that below.
Jasmine Rice (Instant Pot)
2 Cups of Jasmine Rice, dry
2 Cups of Water
Add the rice and water to your Instant Pot (or another kind of pressure cooker), stir, and put the lid on. Set to pressure cook for 7 minutes. I let it naturally release pressure. But if you are in a hurry, let it naturally release for about 5 minutes and then you can manually release the remaining pressure.
This dish would be perfect to add to your Back-To-School Dinner Menu. It’s simple, healthy, and a family favorite. I’d love to know if you make this dish! Please share your thoughts with me!
This is an updated edition of a post originally published on rebekadoesitblog.com
Featured Image by Maarten van den Heuvel