Olive Oil-Roasted Wild Mahi Mahi w/ Coconut Rice, Braised Greens, Ginger-Soy Vinaigrette (for 1)


This NY Times summery recipe features Wild Mahi Mahi rubbed with olive oil and lemon, then blast-roasted at 450 degrees and served with a Coconut Sticky Rice (made with basmati rice, celery, onion, and turmeric) and accompanied with braised kale and chard. A tangy Ginger-Soy Vinaigrette (with sesame and green onion nuance) is served on the side (for spritzing over the mahi.)  #Summer(Dinner)Lights

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SKU: 495-2-1-1-1-1 Category: Tags: , , , , ,