Well it is the same ‘bat time”, same “bat channel”…almost (some of you younger folks may not know what in the world I am talking about with that phrase, however. So you may need to ask your parents). I was going to do a post yesterday but I was off with some Canadian friends doing stuff. This is the first of many fish recipes I have come up with over the years since fish is what I consider food of the gods (not to offend anyone who thinks red meat is the tastiest thing on the planet). As everyone who has read this blog knows, I have way too much time to think while piloting the lawn mower or doing other assorted “yard things”. This recipe is a product of my pining away for another visit to Key West while doing mundane things. Key West is one of those places that inspire extreme opinions. You either love it or you hate it. Most of the time there is no gray area. However, I loved it! It was laid back, comfortable, eclectic, fun and accepting. The food is good and almost always pretty healthy and there were plenty of places to find good rum, wine and other intoxicating beverages (Hmmm, I am hoping that is not why the food was really good). It was there that I learned about key limes and the fact that they do not travel well and for that reason you do not find them very far north of Florida. I wanted to incorporate them in a fish recipe because, well, frankly, I am not sure the limes would go with say a red meat.
Almost all of my fish recipes are very healthy and fit into the “On the Edge” category of being good for the pre-diabetic. They are all low in carbohydrates (I have to try to keep the whole meal under 30 grams if I can) and are almost devoid of sugars so you can eat “clean” , as the healthy food groupies say now. This recipe was inspired by a trip to Key West and a wonderful sailboat cruise in the Gulf of Mexico a number of years ago where I was the pilot of a 43 foot sailboat my family chartered for me on my 50th birthday. Without further delay, here is the recipe.
Key West Mahi-Mahi
2 lbs – Mahi-Mahi fillets (should be 4 at 8 oz each)
1 cup – Scallions (finely chopped)
¾ cup – Shitake mushrooms (coarsely chopped)
½ tsp – Sea salt
1 tsp – Coarse ground black pepper
1 tsp – Light Soy sauce
10 – Key limes (juiced, well maybe not “juiced”, per se, but the juice of the limes) (about 3/4ths of a cup)
[Note: If you cannot find Key Limes, you can normally find Key Lime juice in the grocery store hanging out near the Bloody Mary mix]
In a 9 X 13 inch baking dish that has had the bottom sprayed with Pam or some other non-caloric cooking spray, arrange the fillets after lightly seasoning with the salt and pepper. (You can skip the salt if you would like because of the soy sauce) Add about a ¼ cup of water to the bottom of the dish to make sure the fish stays moist. Next, drizzle a thin line of soy sauce down the center of each fillet and slowly pour on the key lime juice. (You want to try to keep as much on the fillets as possible) After this is done evenly arrange the scallions and mushrooms generously over each of the fillets and putting any excess in the bottom of the baking dish. Cover the baking dish with foil (trust me on this one) and bake in an oven that has been pre-heated to 375 degrees for about 30 to 40 minutes. [Note: You should check on the fish at the 30 minute mark to see if it flakes easily. If it does, you are done. If not, you need to bake a bit longer until the fish does flake easily.]
This was served with Japanese buckwheat noodles, a lightly steamed blend of zucchini, yellow squash, green beans and red bell pepper. The wine was a Viogner!