Apricot Mahi-Mahi, Low-Carb Mashed Potatoes, Sauteed Veggies and Wild Salad

Serves 4
Mahi-Mahi: 4 steaks of mahi mahi (approx 4-6 oz each), 3-4 tsp fresh apricot fruit spread, zest of 1 lemon, 1 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper
Prep: Pre-heat oven to 350 degrees F. Salt and Pepper each side of fish. Place on baking sheet. In separate bowl, mix apricot spread, lemon zest and olive oil. Drizzle evenly over fish. Bake for 20 min.
Low Carb Mashed Potatoes: 4 medium red potatoes (rinsed, skins on, thinly sliced), 8 florets of cauliflower (approx 2"x2" florets), 1 tsp salt, 3 quarts of water, 2 tsp fresh rosemary (finely chopped), 1/4 cup cream, 3 Tbsp butter, salt and pepper as desired.  Prep: Place potatoes, cauliflower and salt in a pot of water. Bring to a boil. Reduce to med-high heat and cook on stovetop for additional 20 minutes. Once cooked (should be fork tender) strain and place back in pot. Add rosemary, cream, butter and salt & pepper. Mash together with a fork.
Veggie Saute: 8 asparagus spears (stems trimmed), 1 cup mushrooms (sliced), 2 tsp crushed garlic, 3 green onions (thinly sliced), 2 Tbsp butter or olive oil, 1/8 tsp fresh lemon zest, 1/2 tsp dried herbs (greek, italian or herbs de provence) and salt & pepper as desired.  Prep: Saute asparagus, mushrooms, garlic, onions and butter on med-low heat for 5 minutes (stir regularly). Add lemon zest, dried herbs and salt & pepper. Saute on low for an additional 7-10 minutes.
Wild Salad: 2 cups of wild lettuce leaves, 1 yellow bell pepper (thinly sliced), 1/8 cup pine nuts, 1/4 cup feta cheese (crumbled). Prep: Place all ingredients evenly over serving tray. Drizzle with 4 lemon wedges, 2 Tbsp olive oil and 1 Tbsp raspberry vinegar or use your favorite salad dressing.

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