Chile and cumin fried mahi mahi
0
Points®
Total Time
29 min
Prep
15 min
Cook
14 min
Serves
4
Difficulty
Moderate
Our lightly spiced mahi mahi gets its Asian flair from the fresh mint and bok choy. Any mild-flavored, firm fish will work in the recipe. So, if you can’t find mahi mahi at your fish counter try grouper or snapper instead. You could easily use chopped fresh cilantro or basil in the place of the mint if that’s what you already have in your kitchen. If you like dishes with more heat, add more crushed red pepper until you achieve your preferred heat preference. This recipe could stand-in for a very light meal but for a more filling option serve it along with something sweet like fresh pineapple or orange wedges.
Ingredients
Uncooked bok choy
1 head(s), sliced
Olive oil cooking spray
1 spray(s)
Ground cumin
1 Tbsp
Red pepper flakes
½ tsp
Table salt
⅛ tsp, or to taste
Uncooked mahi mahi
1½ pound(s), four 6-ounce fillets
Fresh lemon juice
4½ Tbsp
Peppermint leaves
1 Tbsp, fresh, chopped
