Day # 6 - Decided that trying to load all 3 meals is just too darn time consuming so I am going to stick to dinners.  Maybe once in a while I will post others, but for now it's dinners.  Tonight's dinner was Mahi-Mahi with Creole Sauce and Steamed Asparagus.  It was delicious.  If you like it with a bit more heat, add more of the pepper sauce.  This was an easy and quick dish to prepare. 

Mahi-Mahi with Creole Sauce and Steamed Asparagus

Mahi-Mahi, also called dolphin fish, is fished from Florida to Hawaii. It has a firm yet delicate texture, and stands up well to flavorful sauces.

Ingredients:

• 4 mahi-mahi fillets (6-8 ounces each)
• 3 teaspoons cajun style seasoning
• freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/2 small onion, thinly sliced (1/2 cup)
• 1/2 small red bell pepper, thinly sliced (1/2 cup)
• 1/2 small green bell pepper, thinly sliced (1/2 cup)
• 1/2 cup chopped canned tomatoes, with juice
• 1 tablespoon fresh cilantro, chopped
• hot pepper sauce
• 1 tablespoon olive oil

Directions:

1. Sprinkle fish with pepper and 1 teaspoon of the cajun seasoning; set aside.
2. In a saucepan over medium-high heat, melt butter. Saut onions and peppers until slightly softened, about 2 minutes.
3. Add tomatoes: reduce heat to medium and simmer until sauce thickens, about 8 minutes. Stir in cilantro, the rest of the cajun seasoning and hot pepper sauce to taste. Set aside.
4. Heat oil in large non-stick skillet over high heat. Saut fish until just cooked through, about 3 minutes per side. Spoon sauce over fish before serving.

Add steamed asparagus for a complete meal