Mahi Mahi Pita Sandwich

I am still on this healthy cooking kick, plus I am trying to teach our 7 year old that he really doesn't hate fish. Of all the types of fish out there, my favorite is mahi mahi and catfish. Catfish is great if you are doing heavy sauces, intense spicing, or breading, but if you want to have just a nice piece of pan seared fish the mahi mahi is the go to. It has a real light, delicate flavor although it can get fishy so make sure you buy some that you can smell test before buying. Fish is the one place you don't want pre-packaged.

There are actually 2 parts to this sandwich, a quick tarter sauce and the sandwich itself. If you don't want to do the sauce, by some over the counter Aoli to put on it. Also, lettuce, sprouts, or even spring onion can substitute for the cabbage.

Quick Dill Tarter Sauce

• 1/4 cup Mayo
• 1/8 cup Dijon Mustard
• Sweet Pickle Relish
• Dill
• Lemon Juice
• Minced Garlic

This is pretty easy. Combine the mayo, mustard, and a spoon full or 2 of the relish (try to get more juice then relish if you can), and a healthy dash of lemon juice, a small spoonful of the garlic, and a healthy dash of dill (and season with salt & pepper of course). Mix together and taste. You may need to play with the amounts to get it to taste where you want it. Put in the fridge to chill.

Mahi Mahi Sandwich

• 3/4lb Mahi Mahi
• Lemon Juice
• Tarragon, Fine Chop
• Bread (Pita, Sandwich, Tortilla)
• Cabbage, Rough Chop
• Additional Toppings (Onion, Tomato, etc)

But the Mahi into edible chunks, season, and very lightly brown on both sides on med. heat. Reduce heat to low, add tarragon, a small amount of lemon juice, and a little garlic powder if you have it. Cook very slow on low heat, it should take about 12 or so min to cook all the way through. Turn at the half way point.

If you want other veggies such as saute onions or diced tomato, prepare that along with chopping up the cabbage while you wait for the fish to cook. When the fish is done, add it, the tarter sauce, and all of your veggies to the bread of your choice. That's it, pretty easy.

Honey Cilantro Beans & Rice

This is a take on a Caribbean/Cuban favorite but shifted into a more French staple. I have split the all black bean into partial black bean and partial kidney bean. I have also substitute the lime normally found in the Caribbean variety with balsamic vinegar. You still have the bite that the lime would give you, but with more body and fullness. Full of protein, flavor, carbs ... you are certain to get filled up on this. But, above all that it is fast and easy to make. When cooking for your family after working all day, that is as important as the nutritional benefits. This could also be made vegetarian very easily, just remove the pork and substitute vegetable stock for chicken stock and you have a meal fit for any veg head. You will find this meal to be low in fat and high in fiber. Although Atkins people will probably run from it in fright.

For the ham, you can use just about any cut and is something great to do with leftover ham, as long as it is not heavily seasoned or sauced. You can also skip the soaking o the beans and feel free to use canned beans if you prefer. If you do, make sure you drain off the liquid in the can, but you shouldn't need to wash them.

Honey Cilantro Beans & Rice

• 1 Cup Ham, Diced
• Honey
• 20g Cilantro, Rough Chop
• 1/2 Onion, Diced
• 2 Cloves Garlic, Diced
• 1 Cup Rice (Short Grain)
• 2 Tomatoes, Diced
• 1 Cup Black Beans
• 1 Cup Kidney Beans
• Balsamic Vinegar

If dry beans, soak them until they start to turn tender and set aside. Season the Ham, and add a little ground thyme (if you have it) and honey to the Ham. When cooked about 75% of the way, add in the soaked beans, onions, garlic, and cilantro and cover with chicken stock. Cook on medium for about 20m or until the beans get to al dente.

Add the rice and more chicken stock, about a finger width above the level of the beans and rice. Also add tomatoes and a health dash of balsamic vinegar. Reduce heat to med. low and cook for another 10m or until rice is cooked all the way through. Season and taste, it is likely you may want to add a bit more honey if it is flat or to bitter.