Mahi-Mahi with Black Beans and Tomato over Baked Romaine

Mahi-Mahi with Black Beans and Tomato over Baked Romaine

6 Comments

Mahi-Mahi with Black Beans and Tomato over Baked Romaine

A fast and healthy lunch or dinner that takes minutes to prepare has an incredible combination of flavors that you and your family will really enjoy.

 

Servings: 2

Ingredients:

  • 2 4-6 oz pieces of Mahi-Mahi, skinned, washed and patted dry.
  • 1 large head of Romaine lettuce, washed, shaken dry and cut in half lengthwise.
  • 1 Heirloom Tomato, rough cut into medium-size chunks.
  • 1 can of Black Beans.
  • 4 oz. Mozzarella Cheese.
  • 3 oz. Parmesan Cheese.
  • 2 teaspoons of Chicken Seasoning.
  • 1 Tablespoon of Capers.
  • 6 artichoke hearts, chopped.
  • 4 Tablespoons of Butter, divided.
  • 7 Tablespoons of Extra-Virgin Olive Oil, divided.
  • Salt to taste.
  • Pepper to taste.

Preparation of Romaine:  Preheat oven to 375 degrees. Bake between 10 and 15 minutes depending upon the size of the Romaine Lettuce.

  • Wash Romaine Lettuce thoroughly and shake dry.
  • Cut Romaine Lettuce in half lengthwise and remove growth stock by cutting into a “V” 1 1/2″ up the stock.
  • Spray or brush a liberal amount of Olive Oil over and into the lettuce leaves.
  • Sprinkle Chicken Seasoning over and into the lettuce leaves.
  • Combine chopped Artichoke Hearts and Capers together and fold into lettuce leaves.
  • Work the Parmesan Cheese into the lettuce leaves.
  • Cover the lettuce leaves with Mozzarella Cheese.

Preparation of Black Beans

  • Using a small pan, warm Black Beans and set aside.

Preparation of Mahi-Mahi

  • Using a medium-size pan with Medium to High heat, add 2 Tablespoons of Butter
  • Melt butter and let it begin to brown before adding Mahi-Mahi.
  • Add 2 Tablespoons of Olive Oil.
  • Salt and Pepper to taste.
  • DO NOT OVERCOOK the Mahi-Mahi.  Remove Mahi-Mahi when it is still slightly pink inside.

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6 thoughts on “Mahi-Mahi with Black Beans and Tomato over Baked Romaine”

  • I bought Mahi-Mahi yesterday when I was at the store. I saw your recipe on Facebook and decided to try it. This was the best Mahi-Mahi lunch I think I’ve had in years! I never would have thought to bake Romaine lettuce with your ingredients but this will now become part of many meals to come in out house. Kudos for thinking out of the box!

    • Thank you Diane! This is a great recipe that can be substituted in so many ways. You can replace the Mahi-Mahi with steak, shrimp, chicken, and so much more. You can serve it hot or cold and you can prepare it ahead of time. We love to try different combinations almost every time we make it. Thank you for your view and comment, it’s very much appreciated!!!

  • Do you have a restaurant someplace? I googled your name and found your other website. When do you have time to do all this stuff?

    • Hi Debra, no I don’t have a restaurant. That was one thing I promised my wife I would never have before she agreed to marry me. Cooking is actually my stress-relief from my international work. LOL Thanks for watching.

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