Hawaiian Mahi Mahi

There is really nothing I can say besides delicious when describing this meal. I can't even do it justice without showing you dish.

Ginger. Pina Colada Mix. Lime. 226 calories.

If it wasn't cold and snowy outside, you would think you were on vacation.

This was one of the easiest dishes to make. The toughest part was making the shopping list for the recipe. Besides that, mixing ingredients to make a marinade and broiling were the extent of your labor.

I chose to go with mahi-mahi here since it's usually reasonably priced and you can find individually packaged frozen fillets which save you time and money. However, you could replace mahi with tuna or salmon. Again, see my reasons for mahi above.

Here's grocery list:

• 1/2 cup Pina Colada mix, thawed
• 1/2 cup Water
• 1 scallion, sliced
• 1 lime
• 1 tsp fresh or dried ginger
• 1/3 tsp red-pepper flakes
• 1/8 tsp blk pepper
• 1/4 tsp salt
• 4 mahi fillets (if using salmon or tuna, get steaks)

Now, pay close attention to the recipe. It'll be over faster than you know.

1. Mix the pina colada mix, water, ginger, red pepper flakes, salt and pepper in a small bowl. Zest (grate the outside of) the lime in to the bowl. Squeeze all the lime juice into the bowl.

Simple. Just make sure you get a bowl that can hold all the ingredients. When "zesting" the lime, just try to get the green in to the bowl. The white is bitter so avoid it.

2. Pour half of the marinade in to a 11x7 baking dish. Place the fish in the dish and pour the rest of the marinade over the fish. Cover. Refrigerate 4 hours.

Again. Very straightforward. Make room in the fridge. Hopefully your fish is defrosted, mine wasn't when I did this. And make sure to let it marinate for at least 2 hours. The longer, the better because it will really absorb that lime and pina colada flavor. Just don't over do it. Letting it marinate overnight will result in a ceviche. If you have never had ceviche, first of all, you have again missed out. But in this recipe, we are going to broil the fish, so the ceviche consistency isn't favorable for the meal.

3. Heat up your broiler. Place fish on broiler-rack (I use aluminum foil for clean-up purposes). Dump your marinade.

If your broiler is broken, look for a toaster oven with this function. If all else fails, grill it. MAKE SURE TO SPRAY PAN WITH OIL.

4. Broil fish for 3 mins, about 3 inches away from heat. Flip fish. Sprinkle with scallions. Broil for 3 more minutes or to your desired doneness.

You really can't mess this up unless you get distracted for 15 minutes. Use gloves please because I still need you to navigate all over my website. And remember that the fish can tear so be gentle. Use whatever you want as a side dish. I went with yellow rice out of the bag but couscous could go well too. Just keep your portion size down. It's easy to eat too much rice and fish. It's that good.

Go fishing and find some paradise.

30 g protein. 3 g fat. 18 g carbs.

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