18-minute mahi

Big taste, minimal effort, small price tag:

Tonight was the first time I’ve made this in a while, but it is one of our go-to lazy meals when we are tired and don’t want to go out (or eat another frozen pizza).  Our freezer is full of Whole Foods’ salmon and mahi Whole Catch, which comes in vacuum-sealed pairs of frozen filets of about 6 oz each.  They’re a surprisingly good deal, too, at under $10 per bag.  Here’s the best part — being from Seattle, Mark is a big seafood snob, but Whole Catch has his enthusiastic approval.

Assuming you’ve put the fish in a baking dish in the fridge the night before to defrost, all you have to do is drain off the water and add a splash of soy sauce, a splash of balsamic vinegar, and just a sprinkling of McCormick Mediterranean Spiced Sea Salt.  I’ve tried doing this hours before and I’ve tried doing it minutes before, and honestly there is not a lot of difference in the final product.  Cover the dish and cook it at 425 degrees for 18 minutes.

While that’s baking, you can prep and cook the fresh green beans.  My preference is to simmer them in water with just a little olive oil (keeps them crisp) and salt/pepper for 8 minutes.  Then serve it all and look like a genius.  (Bonus points if you’re not too tired to make some couscous to go with it.)