All-in-One Colorful & Clean Mahi Mahi Meal

Last night, I poured through my fridge pulling out all of the ingredients on my oh so short "Okay to Eat" list - and decided to mix them all together!  The end result was simply sensational!  I'll let the pictures do the rest of the talking! 

Asparagus, Red & Yellow Peppers, and White Onions

all placed on top of parchment paper. 
You could of course use whatever vegetables of your liking!

Fun Fact:  Baking fish in parchment paper or tin foil - known in France and gourmet cooking circles as en papillote - steams the fish with a minimum of fuss and equipment.
So true!

Add a filet of Wild Caught Mahi-Mahi and top with some fresh lemon juice, a drizzle of olive oil (it doesn't need it - I just wanted to add some healthy fat to the mix) and tons of ground black pepper with some organic dill.

Wrap the parchment paper up around the fish. You don't have to be perfect - I am, too, still mastering my wrapping skills!

Bake at 400-degrees for 15 to 20 minutes
or so - depending on the thickness of your fish. I need to get better at watching the clock as I always just bake until, well, until it's done! In this case, when it flakes with my fork:)

Yes, pretty spectacular! Just a lean protein, a little healthy fat, and lots of vegetables.  I didn't even miss the brown rice! It's fun to serve it right in the parchment paper -
made me feel like I was being fancy! :)

Keep it Clean & Enjoy the Ride,

Mrs. Skinny Fat

Simple is Often Best

Like many of you, my schedule is always jam-packed.  While I love exploring with new recipes...and sometimes crafting my own, I don't get to do it as often as I'd like. So, I try and pack my fridge with simple ingredients to pair together for dinner.  Often, I am still surprised by how tasty the basics really are.  Tonight was no exception.  

First, I prepared my sweet potatoes (I always cook extras because I love eating these all week for lunch, etc) by washing and putting them in the over at 375 degrees for 45 minutes (or so).  I pulled out of the freezer wild-caught Mahi Mahi (my favorite brand is Full Circle) and let it thaw under cold water as the potatoes cooked.  About 30 minutes later, I fired up the grille and then prepped the fish with just a drizzle of Zoye Soybeen Oil and some organic seasoning.  Once ready, I put the fish on the grill.  I then took out a bunch of fresh spinach, added a 1/4 cup of water, ground pepper, and fresh garlic and let it cook just until the leaves turned soft.  When back out to the grill, flipped the fish once - let it cook for just a another few minutes and WaaLaa- a delicious CLEAN meal that took very little thinking or time! 

I love seeing lots of color on my plate!  
Wild Caught Mahi Mahi paired with spinach and a 1/2 sweet potato.

My favorite grilling season for any type of white fish. 

If I am cooking at high temps, I like to use a little of Zoye Soybeen Oil.