Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

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After working with Relished Foods to review their ingredient delivery program, I have had a craving for Mahi Mahi. I loved how delicious and non-fishy it tasted, and how substantial and hearty the fish "meat" is when you eat it. It is much more filling than a typical whitefish or tilapia.

So, when I spotted some wild caught Mahi Mahi at the grocery store, I was all over it. I had some cauliflower and zucchini in the fridge, so I threw the Mahi Mahi over a "bed" of cauliflower puree, and added the zucchini as a side. Combine that with some shaved carrot and almond flour encrusted fish, and you've got yourself a healthy, hearty, and delicious meal.

Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

Prep Time: 15 minutes
Cook Time: 45 minutes total (25 for Mahi Mahi)
Ingredients for Mahi Mahi:

• 2 filets of Mahi Mahi
• 2 tbsp butter or ghee
• 1.5 cup almond flour
• 1/4 tbsp oregano
• 1 tsp thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp ground black pepper
• 2 cloves garlic, diced
• 1 carrot

Ingredients for Cauliflower Puree:

• 2 cups of cauliflower
• 1/2 cup parmesan cheese or nutritional yeast
• 2 tbsp water

Ingredients for Zucchini:

• 3 zucchinis, cubed 
• 2 tbsp coconut or olive oil
• 1 tbsp Bobby's All Purpose Seasoning or 1 tbsp italian seasoning

Directions:

1. Preheat oven to 350.
2. Wash and cube zucchini.
   
3. Toss with oil and seasoning and wrap in an aluminum foil, then bake for 45 minutes.  
   
4. Mix almond flour, oregano, thyme, onion powder, garlic powder, and black pepper in a plastic bag.
5. One at a time, dip mahi mahi filets in butter and then shake around in the bag until well coated (you can also do this in bowls, but the bag is my method). 
   
6. Place on a parchment-lined baking sheet. Top with diced garlic. Bake for 25 minutes. 
   
7. Steam cauliflower (I put it in the microwave for 4 1/2 minutes).
8. Place cauliflower, water, and cheese (or cheese substitute) in a blender and puree until smooth. If you need to thin it out, you can add a bit more water, 1 tbsp at a time.
9. Remove zucchini and mahi mahi from the oven. 
10. To serve, divide cauliflower mash and spread onto both plates. 
    
11. Add mahi mahi on top, and zucchini on sides. 
12. Top with julienned or thinly sliced carrots. 
    

Barbeque Tofu over Tri-Color Hot Quinoa

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Here comes summer! All the goodness, heat, and spice of BBQ fused with stir-fry-like Tofu and Scallions over a hot bed of sweet and savory tri-color Quinoa. So packed with protein that even Popeye has switched to this dish! Enjoy :)

This is an A+ meal. That means CalorieCount.com thinks that this meal is utterly amazing and fabulous for your body. It's the perfect serving size for lunch or dinner -- at just over 300 calories (based on 4 servings per recipe), this dish will keep you full and satisfied. It will also deliver about 30% of your recommended daily fiber intake, almost 70% of your daily calcium requirement (wow!), and about 20 grams of protein. That means slim body, strong bones, strong muscles. What's not to love?

I guess I should also mention how delicious this dish is. Eat it hot if you can. The dish is already hot (spicy), but when you mix the southern barbeque flavor with hearty quinoa, you get a truly delicious treat that will make you smile. Just have a glass of milk ready if you're going heavy on the cajun spices!

BBQ Tofu over Tri-Color Hot Quinoa

Servings: 4-6
Calories: 318
Prep Time: Overnight (suggested for Tofu) or 30 minutes (but a loss of flavor!)
Cook Time: 30 Minutes
Ingredients: 

• 1 block Firm or Extra Firm tofu (generally about 80grams)
• 2 tablespoons BBQ Sauce (I used Sweet Baby Ray's)
• 1 tablespoon Chia Seeds (optional)
• 1 cup Tri-Color Quinoa, rinsed
• 1 1/2 cups Water
• 1 tablespoon Cumin
• 2 teaspoons Cinnamon
• 2 tablespoons Pickle Juice (left overs from a jar of pickles) OR 1/2 cup Broth (Vegetable or Chicken broth)
• 1/2 tablespoon Cajun or BBQ Seasoning (depending on your flavor/spice preference)
• 4 stalks of Scallions (Green Onions), chopped until about 1/4 inch from the roots

Directions:

1. Press Tofu. Remove Tofu from packaging and wrap in a clean kitchen towel (you may choose to add a layer of paper towel before the kitchen towel). Then, press the tofu by putting large books or something else that is heavy and flat on top of it. Make sure to put this on a cutting board that will catch any excess water. There is not much, but there is some. Pressing tofu overnight causes the holes or pores in the tofu to expand, meaning that the tofu will pick up the most flavor the following day while cooking. If you're in a pinch, you can press the tofu for only an hour or two.
2. Cut and Marinade Tofu. Cut tofu into bite size pieces. Then, in a tupperware container or large bowl, gently toss tofu with 1 tablespoon of BBQ Sauce and a few pinches of Chia Seeds (Chia Seeds optional).
3. Cook Quinoa. Combine Quinoa and water and bring to a boil, then add cumin and cinnamon, cover, and reduce heat to simmer for 15 minutes. Remove from heat and let sit for 5 minutes, still covered. Before serving, fluff gently with a fork.
4. Cook Tofu. In a wide skillet, over medium-high heat, pour a thin layer of pickle juice/broth (this helps keep the tofu from sticking without using olive oil). Add Tofu and use a spoon or brush to add a light layer of BBQ sauce, then sprinkle 1/2 of the dry Cajun/BBQ seasoning on top. After 5-7 minutes, or when the Tofu begins to golden on the bottom, flip each piece, brush additional BBQ sauce, and sprinkle the remaining 1/2 of dry seasoning on top. Add chopped Scallions into the pan to finish cooking with the tofu. After another 5-7 minutes, remove from heat and place on top of plated Quinoa.
5. Top with any additional BBQ sauce and seasoning you desire!