Ingrédients pour Chile And Cumin Fried Mahi Mahi
- 1 bunch bok choy
- Olive Oil
- Ground Cumin
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper to taste
- Mahi Mahi Fillets
- Fresh Lemon Juice
- Fresh Mint Leaves
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Comment préparer Chile And Cumin Fried Mahi Mahi
- Prepare the Bok Choy: Wash and trim 1 bunch of bok choy.
- Steam the Bok Choy: Fill a vegetable steamer with 1 inch of water and bring to a boil over high heat. Add the bok choy and steam for 4-5 minutes, or until tender-crisp.
- Prepare the Mahi Mahi: Pat 4 (6-ounce) Mahi Mahi fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Sear the Mahi Mahi: Heat 1 teaspoon of cooking oil (or cooking spray) in a large nonstick skillet over medium-high heat. Add 1 teaspoon ground cumin and 1/4 teaspoon red pepper flakes (or more, to taste). Cook for 1 minute, stirring constantly, until fragrant.
- Cook the Fish: Add the Mahi Mahi fillets to the skillet. Sear for 2-3 minutes per side, or until the fish is cooked through and flakes easily with a fork.
- Prepare the Garnish: While the fish cooks, prepare the garnish. Roughly chop 1/4 cup fresh mint leaves.
- Plate and Serve: Divide the steamed bok choy among four plates. Season with a pinch of salt and a squeeze of fresh lemon juice. Top with the seared Mahi Mahi fillets. Garnish with fresh mint and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
11g
Fat
4g
Carbs
2g
