Shrimp Smothered Mahi Mahi Recipe 35

Steps:

• Preheat oven to 450 degrees F. Combine oil, tamari, salt and lemon juice in a small bowl to make a marinade.
• In a large baking dish, combine onions, red bell peppers, green bell peppers and garlic with half of the marinade. Set aside to let marinate at room temperature for about 10 minutes.
• In a large bowl, combine mahi mahi and shrimp with remaining marinade. Cover and refrigerate for about 20 minutes.
• Bake vegetables until just tender, about 20 minutes, then remove from oven. Add mahi mahi and shrimp to baking dish with vegetables and toss gently to combine. Return to oven and cook until shrimp are curled and mahi mahi is opaque, about 10 minutes more.
• Serving includes 1/4 of mahi mahi, 1/4 of shrimp, 1/4 of vegetables and 1/2 cup brown rice for a Curves Complete Phase II lunch or dinner. You can add a salad with 2 T of any Fat Free salad dressing.

Steps:

• For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
• Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
• Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
• For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
• To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.

Steps:

• Heat oil in skillet. Lightly season shrimp with pepper, garlic powder, and salt and then dredge in the flour, shaking off any excess.
• Lightly fry until shrimp turn pink and curl, about 2 minutes per side. Remove from skillet and drain. Saute onions in the same pan until they begin to soften. Add a couple tablespoons of flour and whisk well to make a roux. Season with a little more salt, pepper, and garlic powder. Whisk in water, 1/4 cup at a time until desired consistency is reached. Add shrimp and simmer in gravy for 10 minutes. Serve over white rice.

Steps:

• Pat fish dry with paper towels. Sprinkle with salt and pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 3 fish fillets to skillet. Cook fish on one side only until brown, about 3 minutes. Transfer fish to plate. Repeat with remaining 1 teaspoon oil and fish fillets.
• Combine clam juice, wine, lemon slices, garlic and crushed red pepper in heavy large skillet. Cover and simmer until flavors blend, about 10 minutes. Add fish and any accumulated juices to skillet. Cover and simmer until fish is opaque in center, about 10 minutes. Using slotted spoon, transfer fish to platter. Add shrimp to fish cooking liquid. Simmer until shrimp are just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to platter with fish. Tent with foil to keep warm.
• Remove garlic and lemon slices from cooking liquid; boil until liquid is reduced to 1 cup, about 20 minutes.
• Divide Sautéed Fennel, Capers and Arugula among 6 plates. Place 1 fish fillet atop each. Top each with 3 shrimp. Spoon reduced fish cooking liquid over. Garnish with fennel fronds.