I’ve made this recipe in my mind at least 5 times before I actually put the plan into motion today. I even experimented with my “Blackened” spice rub on Cauliflower steaks last weekend just to make sure that it would go well with this dish. And I always like to think of other things that could be a good substitute for those that don’t eat fish(Tofu being one). I chose to use Mahi Mahi for this recipe because it holds together so well on the grill, it doesn’t taste “fishy” if you can understand that, and it goes so well with the other ingredients in this dish. This dish is a little spicy and a little tangy…and might I add…so damn good. If you don’t like a lot of spice, then don’t use as much seasoning on the fillets or use less cayenne pepper.
Recipe: Serves 2 – 3
1/2 teaspoon of Cayenne Pepper
1/2 teaspoon of Ground White Pepper
1/2 teaspoon of Dried Basil
1/2 teaspoon of Dried Oregano
1/2 teaspoon of Smoked Paprika
1/2 teaspoon of Ground Black Pepper
1/2 teaspoon of Garlic Powder
1 teaspoon of Sea Salt
2 Mahi Mahi Fillets
The zest from 1 Lime
The juice from 1 Lime
A few drizzles of Olive Oil
Tomato and Green Bean Scampi:
2 cups of Cherry Tomatoes (halved)
1 very small Red Onion (thinly sliced)
3 cloves of Garlic (minced)
1/4 teaspoon of Dried Basil
1 tablespoon of Olive Oil
Sea Salt and Fresh Ground Black Pepper(to taste)
3 tablespoons of Unsalted Butter
The zest from 1 Lemon
The juice from 1 Lemon
1 cup of fresh Green Beans (hard ends picked off)
2 cups of water
Heat your grill on a medium heat. Prepare the Mahi Mahi by applying the olive oil and lime juice and lime zest and then generously sprinkle the blackened seasoning on both sides of the fillets. Cook Mahi Mahi until done on both sides, roughly around 8 minutes on each side depending on your grill. Place on a serving plate and set to the side.
In a small pot, bring 2 cups of water to a boil and place in green beans. You’ll want to blanch them only for about 3 – 5 minutes and then drain them under cold water and set to the side.
In a medium skillet, on a low to medium heat, add olive oil, garlic, and onions. Saute for about 5 minutes or until the onions have become translucent. Then add butter, once it melts, add in the green beans, lemon zest, dried basil, lemon juice, and tomatoes. Lightly give them a stir. Taste and season with salt and pepper and cook them for about 3 minutes. You are only really heating the tomatoes, so don’t overcook them. You want them to retain their shape. Once done, spoon you mixture on top of your Mahi Mahi and place fresh basil on top.
Other suggested items:
Freshly Baked Italian Bread to sop all the good juices up with and a nice glass of wine to sip on. Trust me, you’ll thank me later.
Serve and Enjoy! xoxo
As always, I’d love to see your dishes! If you make this, please tag me via Instagram (@supperwithmichelle #supperwithmichelle) so I can see you beautiful creations!