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SALT LAKE CITY It's time for our weekly healthy recipe with our Intermountain Healthcare chefs. This week's recipe for Mahi Mahi is filling without all the calories.
Turmeric Rice
Ingredients:
1 tbsp. Olive Oil
1 cup Celery, Diced
½ cup Shallots, Finely Diced
1 ¼ cups Whole Grain Brown Rice
2 ½ cups Vegetable Broth
1/8 tsp. Salt
1/8 tsp. Black Pepper
2 tsp. Ground Turmeric
Mahi Mahi
Ingredients for Salsa:
½ each Cucumber, Diced
1 cup Tomatoes, Diced
½ each Green Pepper, Diced
3 tbsp. Red Onion, Diced
2 tbsp. Fresh Cilantro, Chopped
1 tbsp. Lime Juice
2 ½ tsp. Honey
1 tsp. Crushed Red Pepper
2 tsp. Olive Oil
¼ tsp. Salt
Mahi Mahi:
1 tbsp. Olive Oil
1 tbsp. Lime Juice
¼ tsp. Salt
¼ tsp. Black Pepper
5 each Frozen Skinless Mahi Mahi
5 Sprigs Cilantro, Fresh
Directions:
- Heat olive oil over medium heat, add celery and shallots; sauté for one minute.
- Add rice and sauté another 2 minutes.
- Add broth, salt and pepper; bring to a boil.
- Reduce heat to low, cover and cook for 40-45 minutes or until broth is absorbed.
- For salsa, mix the cucumbers, tomatoes, gr. pepper, red onion, cilantro, lime juice, honey, crushed red pepper, olive oil and salt together in a bowl.
- Combine the olive oil and lime juice, marinate the fish for 15 minutes; cook on grill to mark in a cross pattern.
- Place fish in a baking pan; season with salt and pepper.
- Bake in the oven until an internal temperature of 145 F is reached.
- Top fish with cucumber salsa.
