Baked Mahi Mahi with Blackened Kale, Cherry Tomatoes and Herbed Rice

Baked Mahi Mahi with Blackened Kale, Cherry Tomatoes and Herbed Rice


Mmmmm gotta love Sunday dinner. We rarely go anywhere on Sundays, and it’s a great opportunity to cook at home with what we’ve got in the house. There were some Mahi Mahi filets in the fridge that we had scored on sale at Whole Foods earlier in the week, some hearty  kale leftover from our friend’s CSA gift three weeks ago, some cherry tomatoes and some brown rice. The meal we improvised came together beautifully!
Roasted kale is delicious, even when it gets a little blackened, and the crispy texture pairs gloriously with the bright burst of roasted cherry tomatoes. In NYC, we wouldn’t be surprised to see this side dish go for $12 at a farm to table restaurant.
Try this low maintenance recipe and enjoy the rest of your Sunday night date with Netflix!


For the kale:

  • 2 cups kale, de-stemmed and chopped
  • 2 cups cherry tomatoes, halved
  • 1 medium onion, chopped
  • Salt & pepper to taste
  • 1 teaspoon dried oregano
  • 1 tablespoon
For the fish:
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 cup white wine (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce Mahi Mahi fillets
  • 2 cups brown rice, cooked

Preheat the oven to 400. In a medium sized roasting pan, toss the cherry tomatoes and kale together with the onion, salt and pepper, oregano and olive oil. Put in oven and roast for 40 minutes, tossing frequently.

Mix together the lemon zest, lemon juice,  parsley, garlic, olive oil, wine, salt and pepper. Spread out the fish filets in a 9×13 inch baking dish, and spread 2/3 of the lemon and parsley mixture evenly onto the filets. Add the filets to the oven and bake for 10-12 minutes until fish just begins to flake. Mix the rest of the lemon and parsley mixture in the rice. Serve fish with the rice and blacked kale and tomatoes.

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