I stopped by Trader Joe’s to see what kind of fish they have and at what price. I’d heard that it was reasonably priced, and it’s true! I got frozen mahi mahi, tuna, some other fish I can’t remember, and organic, free range chicken while I was there. I used the mahi mahi in a dish last night. I found the recipe on this blog I stumbled upon and used mahi mahi instead of tilapia. It turned out great.
3 pieces mahi mahi (or tilapia)
3 leeks – sliced and cleaned very well
1 package sliced shitake mushrooms
3 cloves garlic – diced
2-3 cups spinach – washed
3 T. white wine
extra virgin olive oil
salt and pepper
1 cup low-fat ricotta cheese
2-3 T. Parmesan cheese – shredded
Clean all the vegetables very well, especially the leeks which are notorious for dirt in their layers. Heat a skillet to medium with a little oil and saute the leeks, garlic and mushrooms until cooked, a few minutes. In a casserole dish, layer half the leek mix on the bottom of the pan. Next, brown the zucchini slices in the pan on both sides. This doesn’t need more oil and it still browns nicely. Layer half the zucchini on the leeks in the pan. Saute spinach and layer half on the zucchini. Shake on some dried thyme. Next, salt and pepper both sides of the three pieces of fish. Place the fish on the spinach. Drizzle white wine on top of the fish along with a little oil. Layer the ricotta cheese on top of the fish. The layer the leeks, zucchini and spinach, topping off with Parmesan cheese and dried thyme. Make sure to salt and pepper the vegetable layers during this process.
Bake for 40 minutes at 375 degrees until the fish is cooked and vegetables and cheese are nicely brown on top.
Notes: We ate the fish with a hearty piece of nutty bread from Trader Joe’s and finished the meal off with some dark chocolate. This was a very healthy meal that incorporates some vegetables I don’t normally use.
Servings: 6 servings