Mango Mahi with Polenta and mixed Veggies

Most of my recipes (by necessity) are fairly quick, just like my blog posts.  I don’t have a lot of time, so I’m guessing you don’t either.  There are times in life, though, when you have the need, or just the time, to make a fancier dish that requires just a bit more time.

We had some mahi-mahi that needed to be eaten, again, and I felt like cooking it up with some polenta, I also had some mangos and eggplants, and while that seems like a very odd combination, I found a couple recipes that I was able to meld and it turned out amazing!

The polenta with eggplant, onion and tomatoes came from this link at foodandwine.com and I made it just according to the recipe, so no need to rewrite it here, but the mango mahi was just based on another recipe with a few modifications, so here’s my version below:

Mango Mahi-Mahi

Ingredients:

  • 2 tbsp canola oil
  • 1 onion, sliced
  • 5 mini sweet peppers, sliced
  • 1 mango, julienned
  • 1 tsp salt
  • 2 tsp ketchup
  • 1 tsp sriricha
  • 1 tsp soy sauce
  • 1 tsp worcestershire
  • 1 tsp sugar
  • 1 tbsp white wine or mirin
  • 1/4 c water
  • 6 mahi-mahi filets

Directions

  • In a large saucepan with a cover, cook the onion and peppers in the oil until soft.  Add the mango and cook another minute. Sprinkle with 1/2 tsp salt.
  • In a bowl, combine 1/2 tsp salt, ketchup, sriracha, soy sauce, worcestershire, sugar, mirin and water to make a sauce. Stir, then pour over the onion mixture. Bring up to just a boil.
  • Sprinkle the mahi with a pinch of salt, then place over the onions and sauce mixture.  Spoon some of the liquid over the fish filets, then place cover over the pan and cook until the mahi is white throughout, probably 8-10 minutes depending on the thickness of the filets.
  • You can put this fish over anything, the original recipe was for soba noodles, but it would also be great over rice.  For this meal, it was placed on one side of the polenta with the veggies on the other side, and it was absolutely delicious!

    Maui Mango Mahi-Mahi with Polenta and Mixed Veggies

    Served in a pasta bowl, this fresh, Maui-caught Mahi-Mahi, with a mango topping, was delicious over polenta, with a side of mixed vegetables.

Curry Lentil Veggie Stew

Here’s how I know a dish is a winner in my house-

1. Ali will eat it.

2. Matt will eat leftovers

If anything lingers in my house for longer than a couple days, I will probably never make it again.  This is why I make a lot of pizza.

This is a dish that is relatively easy to prepare, has many cooking options (stove or slow-cooker/add whatever veggies you have on hand), and has to be healthy for you.

Curry Lentil Veggie Stew Recipe

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups carrots, chopped
  • 8 cups chicken stock
  • 2 cans chopped tomatoes
  • 2 cups dried lentils
  • 2 cups kale or chard, chopped
  • 2 tsp sea salt
  • 1 tsp tumeric
  • 1/2 tsp curry
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne
  • Add-ons- top with plain yogurt, parmesan, feta, or other cheese as desired!

Directions for Stove Cooking

  1. In a large stock pot, heat oil over medium heat, and saute onions for 4 minutes
  2. add garlic, cook for 1 min.
  3. add carrots and cook for another couple minutes (you can also add chopped leeks, celery…)
  4. Add remaining ingredients and cook over low to medium heat for 90 minutes, or until lentils are tender.
  5. top with desired add-ons!

Time Saver/Do Ahead tips- chop onion and carrots (keep separate) in vitamix on medium speed, or in food processor.  Do this at nap time if convenient. Also, prepare all your spices in a small bowl at this time.

Directions for Slow-Cooker

  1. Follow directions above, but using a saute pan, then add all the ingredients together in a slow cooker
  2. Cook on low for 8 hours or high for 4.

Sorry no pictures- it’s lentil stew!  not the most photogenic of meals!

You Float my Zucchini Boat

Funny thing about the food blogging world.  Recipes tend to beget more recipes.  I sent the link to the blog to my college roommie, Helen (although, now I think she goes by Eleni). The zucchini muffin recipe prompted her to send me her zucchini boat recipe, which, presumably, she cooks for her family, also including two kids.  I made some changes, using the vegetables I had on hand, and also since I wasn’t really reading the directions and ended up cooking all the vegetables together.  To keep this from being too confusing, i’ll include her recipe here, then add my comments and pictures below.

Eleni’s Zucchini Boat Recipe:

Ingredients: (2 servings, 1 if you’re Greek)

 1 large zucchini

1 small onion, chopped

1-2 garlic cloves, minced (i always go more with garlic in every dish)

1-2 tsp rice wine vinegar (if you like, not necessary)

1 cup shredded carrot

1 cup spinach, chopped

1/3 cup breadcrumbs

1/2 cup cheese of your liking

salt, pepper, basil to taste

 

1. Cut off ends of zuchini and halve,lengthwise

2. Scoop out the flesh leaving the shell intact

3. Spray some butter or olive oil on the shells and place in the oven at 400 degrees

4. Chop zuchini flesh, garlic and onion then add rice wine vinegar and cook over medium heat until soft

5. Add salt, pepper, basil or whatever spices please you 

6. Add shredded carrot and chopped spinach (you can pretty much use any veggie, mushrooms are good in this too) and cook for a couple minutes.

7. Remove from heat, add in breadcrumbs and cheese (feta, goat cheese, cheddar, whatever on hand)

8. Remove Zuchini shells from oven, stuff with mixture and bake for 15 min. or until slightly browned.

* I used only veggies but this is also good with ground meat or turkey sausage

 I didn’t use the rice wine vinegar, but used a little balsamic instead.  I took an onion, a garlic clove, a cup of baby carrots, and two cups of broccoli and put it in the vitamix on low -med speed, until it was pretty finely chopped.  I sauteed all the vegetables together (while the zucchini roasted in the oven).  I mixed in the breadcrumbs, and assembled the boats.
My sous chef said she wanted one sail boat and one canoe.  I wasn’t sure how to make it look like a canoe, so it because a crew shell, using little toothpick oars.
Then, I made a sailboat using a piece of velveeta cheese and a kabob skewer, which is harder than it looks.  I added the toppings afterwards, so Ali could have the velveeta on hers, and I could have pistachio pesto and goat cheese on mine.

When I went to take the picture, I had to laugh, because I had made Helen and I!  In college, she was on the crew team and I was on the sailing team, so every once in a while, we were down there on the river, side by side… on our little boats.

So, this post is dedicated to my friend Leni, who survived sleeping underneath me (on the bunk bed!), a trip to France, psych 101, countless, countless hours of dancing, and introduced me to the world of Greek food beyond gyros and baklava.