FISH*****Greek Mahi-Mahi and Lemon Dill Rice Bowl

By Unblond1

03/03/15-I created this from two different recipes and it turned out very good for both of us.

Ingredients

• FISH:
• 2 tbsp. lemon juice
• grated zest of 1/2 lemon
• 1 1/2 Tbsp. olive oil
• 1/2 tsp dried oregano
• salt and black pepper
• 1 clove garlic, smashed
• 4 oz. mahi-mahi (I used under half of an 8-oz. filet from
• Costco)
• RICE:
• 1/2 rice-cooker cup jasmine or basmati (don't use brown, it turns out gummy)
• 2/3 cup chicken broth
• pinch of kosher salt
• 1 tsp. EVOO
• 2 shallots, thinly sliced
• 1 1/2 tbsp. pine nuts
• 1/2 lemon
• 1/2 tbsp. each minced fresh dill, mint and parsley
• freshly ground black pepper
• 60 grams crumbled feta cheese

Details

Servings 2

Preparation

Step 1

FISH:

Combine everything in a ziplock back and let marinate for about an hour before dinner.

Heat a grill pan or small non-stick skillet over medium-high heat with a drizzle of olive oil, if needed. Remove the fish from the marinade and add to the pan. Cook until done, turning as needed, about 7 - 10 minutes. When it's soft enough, break the fish up with tongs or a spatula and continue to cook until golden on all sides. Add the reserved marinade to the pan, cover and set aside for a minute or so while you serve the rice.

RICE:

Put the rice, a pinch of salt and the broth in the rice cooker and nestle the lemon half cut-side up in the middle. Cook for one cycle at brown rice.

Saute the shallot in the olive oil over medium heat until quite golden. Add the pine nuts for a minute or two then remove from the heat.

When the rice is done, squeeze the lemon juice over, add the remaining ingredients (adding the herbs to my portion only) and mix well.

Calories 403.7
Total Fat 25.0 g
Saturated Fat 4.6 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 13.7 g
Cholesterol 54.2 mg
Sodium 206.4 mg
Potassium 88.3 mg
Total Carbohydrate 30.2 g
Dietary Fiber 1.8 g
Sugars 0.9 g
Protein 18.5 g