Lemon Garlic White Beans and Mahi Mahi, a dish featured on the lovely blog, Kahakai Kitchen.
The recipe is very straightforward, delicious and can be prepared in half an hour if you use canned beans. Since I enjoy making beans from scratch, there were additional steps. Also the original recipe from Clean Eating Magazine calls for juice from two lemons, which is excessive for my taste, I think 1/2 to 1 lemon should suffice. Deb wrote similar notes on her blog when reviewing this recipe. The addition of butter is optional, but helps to round out the flavors beautiful. This recipe is definitely a keeper!
Thanks Deb for sharing!
LEMON GARLIC WHITE BEANS AND MAHI MAHI
(adapted from Clean Eating Magazine, November/December 2009)
- 3 garlic cloves, minced
- 1 teaspoon olive oil
- 1 cup low-sodium canned northern white beans, drained and rinsed
- 1/4 cup low sodium vegetable broth
- 1/4 cup Italian flat leaf parlsey, chopped
- 1/2 to 1 lemon juiced, to taste
- 1 tablespoon butter (optional)
- sea salt and pepper, to taste
- 2 6-oz. wild mahi mahi filets
- 1/4 cup pomegranate seeds
- In a large non-stick skillet over medium-high heat, saute garlic in oil for 1 minute. Turn down heat to medium and add beans. Saute for 2 minutes, stirring with a spatula to avoid beans sticking to the skillet. Then add broth, parsley, and cook for 2 minutes. Next add lemon juice, salt and pepper to taste, and butter, if using.
- Add mahi mahi, cook the filet on each side for 5 minutes or until no longer translucent. Place 1 mahi mahi fillet and 1/2 cup beans on each plate. Top fillet with 2 Tbsp pomegranate seeds. Garnish with additional parley leaves, if desired.