Summer Eats: Grilled Mahi-Mahi with Cherry Salsa

I recently joined my neighborhood CSA, meaning I bought a "share" of a local farm and in return, get fresh fruits and veggies! It makes me feel very earthy and very grown up. 

When I returned from Indiana last week, Walter's cat-sitter Katie left me a gift in the refrigerator - a carton of fresh bing cherries. Then, when I picked up my CSA share on Tuesday, I was faced with yet another carton of fresh cherries. With all these cherries on my hands, I was forced to get creative (and by "get creative", I mean "google" cherry recipes).

The blog Iowa Girl Eats turned up a winner. But instead of chicken, I decided to adapt the recipe a bit and use fish, as I was craving some of those good-for-you omega-3's!

But enough about fish, let's talk bing cherries. 

Rumor has it that this cherry variety was named after the Chinese foreman Ah Bing who lived and worked on the Lewelling family fruit orchards in Oregon for 35 years in the late 1800's. Besides being sinfully sweet, bing cherries have amazing health benefits...

SUPER SNOOZIN' - Cherries are one of the few foods to contain melatonin, which helps regulate your sleep cycle.

BRAIN FEEDIN' - Eating cherries helps prevent memory loss and aids in overall brain health.

INFLAMMATION REDUCIN' - The antioxidants in cherries are famous for reducing inflammation, especially the inflammation linked to arthritis and gout.

CANCER FIGHTIN' - Cherries are packed with the flavonoid queritrin, which is considered one of the most potent anticancer agents. Queritrin helps your body fight off cancerous cells.

MIGRAINE ELIMINATIN' - The bioflavonoid compounds in cherries are known to eliminate migraine headaches by working in a way similar to aspirin or ibuprofen (which is ironic because I had a migraine the night I made this dish and woke up completely cured!).

Now let's get to the good part, the fresh cherry salsa...

Just look at those juicy little buggers!

Score a handful of cherries into fourths. I used enough to top 2 fish filets...

...then remove the pits.

They should look like this when you're done.

The original recipe calls for a red onion, but I say use what you have. For 2 servings, dice half of a small onion and add to the cherries in a mixing bowl.

Add the juice of half a lemon.

Now add a handful of chopped fresh basil...

... along with 1 tsp. of honey and a dash of sea salt.

Pour in 1 tsp. of balsamic vinegar.

Mix well and chill in the fridge so the flavors can combine while you cook the fish!!

Now for the fish...

Drizzle a light coat of coconut oil (or oil of your choice) on the top side of the filets. Sprinkle with sea salt and pepper to taste.

Heat 2-3 Tbs. of coconut oil (or other oil) on a grill pan or skillet over medium-high heat. Once the oil is hot, add the mahi-mahi, skin side down. Cook on each side for 2-3 minutes until cooked through. When you flip, the skin should peel off fairly easily. Add the juice of half a lemon for extra flavor. Allow the fish to cool for 5 minutes before topping with the salsa.

Look at that colorful, nutrition-packed dinner!

I know we're done here, but what's one more picture? It was just so beautiful!!

This dish is perfect for a light summer dinner, and it's guaranteed to impress!

Holy Tilapia! This Fish is Good!

Image courtesy of freedigitalphotos.net

I was always a salmon girl (pronouncing it with the 'L' for years and years, mind you). It was a 'safe' fish. My mom served it up in such a way that I asked for more. It didn't creep me out. Generally, we got along, salmon and I.

But as my taste buds have ventured out into other waters, my eyes (and heart) have begun to stray. I'm noticing other fish. I know it's wrong, but it just...feels so right!

Alright, I said it!! You got me, ok?!? Tilapia, it's always been you!

But jokes aside, this little fish packs a big punch nutritionally! As opposed to my 'on again, off again' boyfriend steak, tilapia is...

• A lean meat, meaning it's extremely low in fat and calories. One 3.5 oz. serving of cooked tilapia has approximately 3 grams of fat and 128 calories. What little fat it contains is all unsaturated fat, which will not clog your arteries and is actually good for your heart.- Glamour shots, here you come!
• Full of omega-3 fatty acids which actually promote heart health - Gives your heart a running start!
• A great source of vitamin B12, a vitamin essential to metabolic function and maintaining your energy levels - No mid-day power nap necessary, folks!
• Rich in selenium, a nutrient that actually helps to reduce your risk of developing cancer! - Take a hike, cancer!
• Packed with 26 grams of protein per serving! Depending on your body weight, this could be up to half of your daily requirement (based on a 150 lb. person) - Put down the egg cocktail, Rocky!

Tilapia also has one of the lowest mercury levels of all fish, meaning you can eat 2-3 servings a week without worrying about consuming too much (DISCLAIMER: If you are 'with child', always consult your doctor before eating fish).

If your tilapia is frozen, always allow it to thaw in the refrigerator. It will keep for up to 2 days this way and allow you the chance to marinate it as it thaws. Talk about multi-tasking!

Try throwing some tilapia over a salad for lunch OR for dinner, substituting tilapia for meat in your tacos! You can broil it, roast it, saute it....whatever your heart desires. I recommend heating a saute pan over medium-high heat. While it's warming up, lightly coat both sides of your tilapia with olive oil, then sprinkle a generous coating of your spice of choice on both sides (I use one of those combo spices from the grocery store that are great for any type of meat). Once your pan is hot, cook the tilapia until it is opaque inside (about 5-7 minutes), flipping it about halfway through. Quick and tasty!


Here are some other great recipes to get you started:

BROILED TILAPIA WITH THAI COCONUT-CURRY SAUCE:
http://www.myrecipes.com/recipe/broiled-tilapia-with-thai-coconut-curry-sauce-10000000348346/

Image courtesy of myrecipes.com

TILAPIA TACOS WITH CUCUMBER RELISH:
http://www.realsimple.com/food-recipes/browse-all-recipes/fish-tacos-cucumber-relish-00000000057124/

Image courtesy of realsimple.com

CHILI-RUBBED TILAPIA WITH ASPARAGUS & LEMON:
http://www.eatingwell.com/recipes/chili_rubbed_tilapia_with_asparagus_lemon.html

Image courtesy of eatingwell.com

Weekend Wrap-Up: Farm-to-Table Style

On Saturday I went to the farmer's market in Brooklyn with Adam. It was 5,000 degrees in NYC this weekend (literally...not joking, people) so I have no idea why we felt the urge to leave the comfort of the A/C. But...

Good thing we did! I've walked through the farmer's market before but never really taken the time to look closely at the 'wares'. There were tons of fresh vegetables, fresh fruit, fresh fish and even the most gorgeous wildflower bouquets you've ever seen! HEAVEN!

We went a little crazy and bought enough food to make a few fantastic meals. Saturday night, we had sauteed tilapia with a zucchini and garlic scape saute, followed by vanilla icecream with fresh blueberries and blackberries on top (antioxidant city!).

Then Sunday night, we toted the mini-grill up to Prospect Park for a sunset grill out. Adam put on his 'Grillmaster' hat and threw some shrimp on the barbie....followed by grilled baby bok choy and a fresh tomato, basil and feta salad with balsamic. We ate at sunset and were surrounded by fiery pink clouds and the faintest outline of the moon overhead.

It felt good to support local NY farms and get the freshest produce, while still paying less than we would in the regular old grocery store! Yay for farm-to-table (or farm-to-picnic blanket, in this case)!

Check out your local farmer's market this week to load up on 4th of July goodies or give it a go next weekend to cure that post-holiday depression! A trip to the farmer's market is bound to make you feel much better!