More Poke, the more the merrier!!! This time I made it with Mahi-Mahi. YUMMMMM!
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $12.30 or $6.15 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 large Mahi-Mahi filet (1/2 lb. boneless/skinless) ($4.50)
3 tbsp. Angie’s basting oil (1 tbsp. will be used to make the rice (.70)
1 ½ tbsp. Angie’s dry seasoning (.35)
1 onion (.40)
1 red bell pepper ($1.00)
1 c. broccoli florets ($1.00)
1 jalapeno (.20)
1 handful of snap peas (.45)
1 lemon (.40)
1 c. Basmati Rice Medley (.80)
2 c. Chicken broth ($1.25)
1 avocado ($1.25)
Directions for the Fish
Season the fish with 2 tbsp. basting oil and 1 tbsp. of seasonings. Refrigerate.
Start cooking the basmati rice, directions are below. Is done in 20 minutes.
While the rice cooks, dice the onion, bell pepper, broccoli florets and snap peas.
Next, add the fish to a skillet with its marinade oil and cook in medium for about 5 minutes, until the fish looks golden on both sides. Remove, set aside to rest.
Sauté the veggies in the same skillet you cooked the fish. Remove, set aside.
Directions for the Basmati Rice
Add the chicken broth to a saucepan and bring it to a boil.
Add ½ tsp. of my seasoning, (or more to taste), 1 tbsp. basting oil and the basmati rice. Stir well until all ingredients are combined. Bring it to a second boil, then reduce the heat to low, cover and cook for 20 minutes.
To serve, slice the lemon, jalapeno and avocado. Scoop basmati rice into a bowl, top with a fish filet and fill the open spaces with the sautéed veggies.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.