Between my part time work, boys’ swim lessons, swim team practice, speech therapy, and BMX practice and my Park & Rec Commission meeting there was little time to cook dinner last night but we still managed to have a quick and healthy meal.
I sound like a broken record, but I find so many convenient yet healthful foods at Trader Joe’s. Last night I cooked Mahi Mahi burgers and served them with sides of spinach and broccoli. The boys had theirs plain, but for mine I added a bit of a flavor treat. One of my favorite combinations of flavors is Mahi Mahi with mango salsa. Since the boys had to run out to BMX track and I had to get to a meeting I just skipped some of the parts, but still created a similar taste. I added a slices of mango and avocado and some Sriracha. So delicious! Going to do that again soon.
Trader Joe’s Mahi Mahi Burgers with avocado and mango
Today’s Smoothie
Looking at the side of the blender you will want to have the liquids be about 1/2 way up the frozen fruit (anything less will be hard to blend and too frozen). If you put the largest frozen pieces on the bottom and the banana on top, it helps the process. 
Today I was at Whole Foods and got so many wonderful fresh foods. I chose the Mahi Mahi for dinner and picked up a mango to make a salsa to go with it. Years ago, before kids, we used to shop regularly at Hay Day (now Balducci’s) and once got their tropical fruit salsa to go with Red Snapper. Since then we’ve been making different combinations of fruit salsas for certain fish. I love the firm sweet-tartness of mangos, but sometimes we add cantaloupe, honeydew and /or pineapple. With a little red onion, cilantro (try mint if you hate cilantro), lime juice, orange juice, hot pepper (habanero goes nicely with fruit, but be careful as they can be extremely hot. Use a surgical glove as I previously suggested so you don’t burn your eyes later if you forget you’ve got hot pepper juice on your fingers!), it makes such a great topping for fish, pork or chicken. 
For the Mahi-Mahi preparation: cut into approximately 5-6 oz size portions, discarding any bloodline (the dark colored section in the middle of the filet), then season with sea salt and pepper. On high in a sauté pan get canola oil (or other mild vegetable oil) hot then add the Mahi-Mahi and reduce heat to med-high. Turn over when fish is nice and golden brown. Reduce heat further to med-low so it’s not getting blackened, but cooking through. It is a bit messy with the splatters, but it only takes a few minutes to cook this way. If you are cooking rice, time the rice and when you see there’s 8 minutes left, it’s a perfect time to cook the fish. 
