Spring is here!! And 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
6 – 8 oz. (225 g) Mahi Mahi fish filets
¼ cup extra virgin olive oil
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
1-1/2 cups basmati rice
3 cups water
¼ tsp salt
Pinch of Saffron
1 cup baby green peas
PLAINTAIN CHIPS
2 plantains, peeled and cut in 3/8 inch rounds
1/4 cup flour
3 cups vegetable oil
MANGO PAPAYA RELISH
1 ripe mango, pitted peeled & diced
1 ripe papaya, de-seeded, peeled & diced
1-1/2 cups diced red onion
1 Jalapeño, seed & diced
1 clove garlic, peeled & minced
¼ cup honey
¼ cup olive oil
Preheat oven to 400F (200ºC) Coat fish filets with spice mix. Cook rice, add peas in the last few minutes. Coat plantains with flour. Heat oil in a skillet and cook until golden brown; remove and drain on paper towels. In a glass bowl mix together Mango Papaya Relish ingredients. 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 8 – 12 minutes, or until fish is cooked to your liking. Spoon rice and peas in the center of each warmed plate. Place fish on top, spoon over relish and add plantain chips around the edge.
LIME, COCONUT, AND GREEN TEA POWER BITES
By Chef Geoffrey Fisher
Prep time: 20 minutes. Serves: makes 15
3 oz. (80 g) almonds
2 oz. (50 g) unsalted cashew nuts
1 tsp. matcha powder
2 tsp. ground flaxseed
7 oz. (200 g) chopped pitted dates
1 tsp. coconut oil
Zest and juice of 3 limes
3-1/2 oz. (100 g) toasted desiccated coconut
In a food processor, blitz the almonds, cashew, matcha and flaxseed until crumb like. Add the dates, coconut oil, zest and juice of limes. Pulse until mixture is well combined and not too wet or dry. The mixture should be pliable enough to roll into balls.
Roll into 15 equal size balls and toss them into the toasted coconut until all coated. Place into air tight container and place in the fridge. Eat as a snack or quick energy boost!
