I had some mahi mahi in the freezer, and was looking for a good way to prepare it. I had this recipe I’d torn out of a magazine that called for shrimp – and I figured it would probably be delicious with mahi mahi too!

10 points in the sauce below, which is enough for 3 servings
1 lb of raw mahi Mahi is 9 points
1/2 c brown rice is 2.5 points

1 T pumpkin seeds
1/4 c raisins
1 T olive oil
1/2 c diced onion
2 T dried cherries, chopped
1 t chipotle powder
2 t chopped garlic, divided
1/4 t cumin
1/4 c grand marnier orange liqueur
10 oz low-sodium veggie broth
1/2 T cornstarch
1 lb medium-large shrimp (or other seafood)
1/2 T orange zest
3 c kale, chopped
1/2 c cooked brown rice

Toast the pumpkin seeds. Puree the raisins in 2 T water. Saute the onions in 1/2 T oil. Add raisin puree, cherries, chipotle, 1t of the garlic and the cumin; cook 1 minute.

Add Grand Marnier and cook 1-2 minutes, until the alcohol is cooked out. Add the broth, bring to a boil, then reduce heat to a simmer. Dissolve the cornstarch in 1/2 T water, add to the broth, reduce heat and simmer 7-10 mintes.

Add the shrimp and cook, 5 minutes. Stir in zest, season with salt and pepper.

Sate the kale in remaining oil and garlic; serve with shrimp and brown rice.

 

 


Leave a Reply

Your email address will not be published.