Spring Recipes: Moroccan Spiced Mahi Mahi with Mango Papaya Relish & Lime Coconut Power Bites

Spring Recipes for a Nutritious and Energizing Season

Spring is here! Here are a few easy-to-prepare recipes that will give you the nutrition and energy you need to enjoy every day.

Moroccan Spiced Dolphin with Mango Papaya Relish

By Chef Kevin Rico
Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

• Mahi Mahi Fish Filets: 6 – 8 oz. (225 g) filets
• Extra Virgin Olive Oil: ¼ cup

Moroccan Spice Mix:

• 1-1/2 Tbsp each of:
  • Kosher salt
  • Fresh ground black pepper
  • Cinnamon
  • Curry powder
  • Turmeric
  • Ground ginger
  • Paprika
  • Garlic powder

Saffron Rice:

• Basmati rice: 1-1/2 cups
• Water: 3 cups
• Salt: ¼ tsp
• Saffron: Pinch
• Baby green peas: 1 cup

Plantain Chips:

• Plantains: 2, peeled and cut in 3/8 inch rounds
• Flour: ¼ cup
• Vegetable oil: 3 cups

Mango Papaya Relish:

• Ripe mango: 1, pitted, peeled & diced
• Ripe papaya: 1, de-seeded, peeled & diced
• Red onion: 1-1/2 cups, diced
• Jalapeño: 1, seeded & diced
• Garlic: 1 clove, peeled & minced
• Honey: ¼ cup
• Olive oil: ¼ cup

Instructions:

1. Preheat oven to 400°F (200ºC).
2. Coat fish filets with the Moroccan spice mix.
3. Cook rice by bringing water, salt, and saffron to a boil. Add basmati rice and simmer until cooked, adding peas in the last few minutes.
4. Prepare plantain chips: Coat plantain slices with flour. Heat vegetable oil in a skillet and cook until golden brown. Remove and drain on paper towels.
5. Make Mango Papaya Relish: In a glass bowl, mix together mango, papaya, red onion, jalapeño, garlic, honey, and olive oil.
6. Cook fish filets: Heat ¼ cup olive oil in a large heavy-bottomed skillet over medium-high heat. Sear filets on both sides. Transfer to a baking sheet and bake in the oven for 8 – 12 minutes, or until fish is cooked to your liking.
7. Assemble the dish: Spoon saffron rice and peas onto the center of each warmed plate. Place fish on top, spoon over the Mango Papaya Relish, and arrange plantain chips around the edge.

Caribbean Cooking Moroccan Chicken with Pine Nut Couscous

Lime, Coconut, and Green Tea Power Bites

By Chef Geoffrey Fisher
Prep time: 20 minutes
Serves: Makes 15

Ingredients:

• Almonds: 3 oz. (80 g)
• Unsalted cashew nuts: 2 oz. (50 g)
• Matcha powder: 1 tsp.
• Ground flaxseed: 2 tsp.
• Chopped pitted dates: 7 oz. (200 g)
• Coconut oil: 1 tsp.
• Zest and juice of 3 limes
• Toasted desiccated coconut: 3-1/2 oz. (100 g)

Instructions:

1. Prepare the base: In a food processor, blitz the almonds, cashews, matcha, and flaxseed until crumb-like.
2. Add the wet ingredients: Add dates, coconut oil, lime zest, and juice. Pulse until the mixture is well combined and has a pliable consistency.
3. Form the bites: Roll the mixture into 15 equal-sized balls.
4. Coat with coconut: Toss the balls in toasted desiccated coconut until fully coated.
5. Store and enjoy: Place the power bites in an airtight container and store them in the fridge. Eat as a snack or quick energy boost!

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These spring recipes are perfect for bringing fresh, vibrant flavors to your table. Enjoy the Moroccan Spiced Mahi Mahi with Mango Papaya Relish for a satisfying meal, and the Lime, Coconut, and Green Tea Power Bites for a quick, energizing snack!

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Capt. Jan Robinson has written for ALL AT SEA since 2005.