I’m not sure if I am hurting or helping you all by throwing in a few healthy recipes right smack in the middle of pig-out season. Typically, I do not concern myself at all with healthy eating during the month of December, but after making twelve consecutive days of holiday goodies I need a wee bit of healthy in my life.
Dan and I first made this fish recipe a couple years ago, and we still love it. The flavors in this dish are incredible, and it’s funny (or weird maybe?) because when it is in my oven I find myself wanting to take bites of the air. Is that normal? My house smells more delicious than Willy Wonka’s chocolate factory when this is cookin’.
By the way, I just want to tell you all that I am so very thankful for you. Thank you for reading. Thanks for leaving nice comments and for sending nice emails. Sincerely, thank you!
Preheat your oven to 425 degrees F. Coat a 9×9-inch baking dish with cooking spray and set aside.
In a large bowl, combine:
16-oz. can diced tomatoes
2 tablespoons capers
1/4 cup olive oil
1 yellow onion, sliced
2 stalks celery, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup flat-leaf parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Drooling yet? Mix it all together.
Pour half of the mixture into the prepared pan.
Top with 4 Mahi Mahi fillets (about 1 1/2 pounds total) that are cut into 1-inch pieces. I have used a variety of different white fish in place of the Mahi Mahi for this recipe. Orange Roughy is also fantastic, or honestly, whatever is on sale. I do not love the price of good fish, and the cheaper stuff can be just as tasty in this dish.
Top with the remaining mixture.
Pop it in the preheated oven for 20 minutes, or until the fish is cooked through.
Serve with rice and a green salad.
Next on my list to post? Something not healthy.