Tonight fit the true definition of winging it. I came home, polished off the remaining few green olives in my fridge, and… nothing.
I kind of wanted broccoli. I recalled a time when babysitters were given strict orders to make sure I ate a green vegetable with dinner and I’d convince them that pickles and green olives were technically green veggies. I decided I wanted broccoli more. I have years of childhood food technicalities to make up for.
And the only protein in my fridge? Eggs and mahi. And since eggs and broccoli aren’t exactly complimentary, I opted for fish.
I’ve never made fish like this, nor have I read about making fish like this, but it seemed like it could work. I sautéed olive oil, garlic, and onions until they were golden brown and set the fish on top.
When the fish was no longer pink on the sides, I placed it on a foil lined sheet and broiled it on each side for a little over a minute. While the fish was broiling, I tossed about two servings of broccoli in with the remaining onions and garlic and splashed with Bragg liquid aminos. For those of you searching for the lowest sodium soy sauce substitute, look no further, liquid aminos is where it’s at!
And during my hunt for mahi mahi nutrition facts, I was pleased to find that this fish:
- Has high levels of omega-3 fatty acids which are good for brain development and recommended by the American Heart Association
- Has a mercury content of 0.19 ppm (parts per million) which is significantly less than the Food and Drug Administration’s limit of 1.0 ppm
- And my personal favorite – Reproduces quickly and often, which makes it a sustainable seafood selection as over-fishing is unlikely