We are what you would call a “pescatarian” family.
We eat fish, but hardly any other animal meat, and we always make sure it’s “wild caught.” The oceans are becoming so toxic with oil spills and radioactive waste, it’s hard to feel good about eating anything out of the ocean.
Fish is such a lean source of protein though, and filling. It’s nice to have it as a dinner option now and then.
I made this Mahi Mahi in a frying pan, minimally seasoned with just olive oil, sea salt, pepper and lemon juice, because this dish is really all about the side show … the green split pea salad.
I love keeping dried beans, peas and lentils on hand at all times. You just can’t beat the flavor and freshness of what comes from cooking dried beans. Plus, I always have a good amount leftover which I can freeze and use at a later date.
1.To prep your peas, start by spreading them out on a cutting board and sort them. Throw away any shriveled peas or pebbles.
2. Next, soak 2 cups of green split peas in water for a few minutes. This is not mandatory. Unlike dried beans, peas (and lentils) do NOT have to be soaked overnight. I just took the extra step to give them a really good cleaning.
3. Take your soaked peas and rinse them in a colander under cold water.
3. Bring 3 cups of water to a boil. Add the peas, allow the water to return to boiling, reduce heat, partially cover pan, and simmer for 30 to 45 minutes, or until tender.
4. While the peas are cooking, chop up some fresh ingredients to add to the cooked peas. I always have parsley, red onion and lemons on hand and season so many things this way. It’s simple, yet so flavorful all together.
5. After your peas are cooked, place them in a large bowl so you can season it.
6. Drizzle the top of the peas with a little extra virgin olive oil, add 2 Tbs. of nutritional yeast, 2 Tbs. of lemon juice, 1 tsp. of sea salt (season to taste).
7. Add in your fresh chopped veggies and give it a good stir. You can either serve it right away, warm, or pop it in the fridge for 30 minutes for a cold side dish.
It’s a such a hearty, flavorful side dish, you can easily have it by itself for lunch, put it on a bed of greens and make a pea-salad, or pair it with a meal … like this!
*Note- You can easily swap out the peas for lentils. This seasoning formula tastes great with either.
Split Pea Salad Ingredients:
3c. of water (in a pan)
2c. of green split peas (rinsed)
1/2 c. red onion (chopped)
1/2 c. parsley (chopped)
2 Tbs. nutritional yeast
2 Tbs. lemon juice
1 Tbs. of olive oil
1 tsp. of sea salt
Once the green peas are made, make your fish. It takes less than 10 minutes to cook.
Mahi Mahi Ingredients:
1 Tbs. of olive oil (for the pan)
1/2 tsp. sea salt
1/2 tsp. pepper
1 Tbs. fresh lemon juice
1 lemon slice (for garnish)
1.In a pan on the stove, drizzle some olive oil and let it warm.
2. Once pan is warm, drop in your fish and make sure the temperature is set in between medium and high.
3. Sauté the fish on one side for 3-5 minutes, then flip it.
4. Sauté the other side for 3-5 minutes and place a lemon slice on top.
5. Once cooked, drizzle lemon juice on top and it’s ready to be served. I put it on a bed of radicchio.
And there you have it … a quick and easy dinner idea. You could easily switch out the fish to salmon or ahi tuna, or if you prefer chicken you could do that as well. The pan frying is the way to go thoug for fish. It’s is quick and creates a nice crispiness to the outside of the fish. So good and so easy!
