One thing I pride myself on is being able to look at the ingredients I have on hand and whip something up for dinner. This delicious mahi mahi came from one of those ingenious moments.
Eric was eating leftover Thai the other night and I had to figure out something for myself. I saw the mahi mahi. I saw the kale. I saw the edamame. Boom.
Now I have a pretty neat trick about softening kale. If you eat kale right off the stalk, it can be pretty chewy. Not that appetizing, really. Well I found a tip online that has completely changed how I eat kale. Take a big bunch of kale, put it on a bowl, sprinkle a pinch of salt on it, massage the salt in to the leave, let it sit for about 10 minutes. That is it. The salt helps break down the leaves so they have the consistency of regular lettuce. Now all I want to do is eat kale salads.
Mahi mahi with a kale and edamame salad
For the fish (This is enough for one fillet of fish. Adjust the amounts based on the servings you want).
1 piece, mahi mahi (any white, mild fish would probably work.)
1/2 clove garlic
1/4 tsp honey
1 tsp soy sauce
Shake of ginger powder (you could use fresh ginger if you have some on hand)
Mix all the ingredients together in a small bowl. Coat the fish with the marinade and let it sit for about ten minutes. Preheat the oven to 400 degrees. Place fish on a baking sheet. Bake for about 8 minutes, or until fish is cooked through.
Kale and edamame salad
1 cup softened kale
1/3 cup edamame (or however much you want), shelled, cooked and cooled
Salt and pepper to taste
2 tsp white wine vinegar
1 tsp sesame oil
1/2 tsp soy
1/2 tsp honey
Sprinkle of ginger powder (or grate of fresh ginger)
Combine the ingredients for the vinaigrette in a bowl. Whisk together and let sit for about 10 minutes for the flavors to mix together. Add in the kale and edamame and toss to coat with the vinaigrette. Season with salt and pepper. Serve alongside mahi mahi.