Here's my cute little fillet thawing out. It's in foil cuz I first thought I'd be cooking it in the oven, but later decided to use the grill pan instead. I chose wisely.After thawing one of the fillets (which took a lot longer than expected), I drizzled it with olive oil and sprinkled a little salt and pepper on each side. I had turned the grill pan on high to get it warmed up (aha! a lesson I learned from Ray Ray), so by the time I put the fillet on it was already sizzling.
While the fillet was grilling, I steamed up about 1/2 a bag of frozen green beans for my side dish. It was easy to tell how the fish was progressing, because you really can see it cooking through by watching the side turn from pink to white. After about 8 minutes of grilling, the fish was done.
I sprinkled about 1/2 capful of lime juice over the top of the fish to add a little tropical flavor. Then, to keep the flavor consistent, I added a little lime juice as well as margarine to the green beans. (Yes, I hate to admit it, but that consistent flavor trick is another thing learned from Ray Ray.)
This meal was delicious! Mahi Mahi has a hearty flavor - richer than a whitefish, more along the lines of tuna than salmon, although it's a bit lighter than tuna. The olive oil and lime juice were actually a great combo, cuz they enhanced the flavor rather than overpowering it. And the green beans with a hint of lime juice tasted great, too!
Points-wise, this is a ridiculously low point meal. The fillet is only 3 points, but I'd add another point for the EVOO. (Sorry, can't help it. I think I've been possessed by Ray Ray.) And with just a little margarine on the beans, I'd call that 2 more points. So all of this for just 6 points!
Blogger's being pesky - so if you want to see picture of the finished meal, click here.