Dinner Tuesday 12 June - Thai Marinated Mahi Mahi with wild rice salad

Thai Marinated Mahi Mahi with wild rice salad

Make a marinade of:
Juice 1 lime
1 tablespoon Thai fish sauce
1 clove garlic, crushed
1 chilli, sliced fine

Add
200g mahi mahi filet
and leave to marinate at least 1 hour or up to overnight.

Pre-heat the grill. Place the the mahi mahi on a lightly oil non-stick tray and grill until just done, according to the thickness of your fish. Baste generously with the marinade during cooking. Keep the heat high and the marinade should be reduced to nothing by the time the fish is cooked.

Make a salad by combining

200g wild rice, cooked (about 50g dry weight)
juice ½ lime
25g Thai oyster sauce
1 clove garlic
2-3 chillis
100g sugar snap peas, blanched
½ yellow pepper, slice thinly (about 75g)
2-3 spring onions, sliced thinly (about 25g)

Line a plate with a salad made up of:

75g shredded Romaine
large handful fresh coriander leaves
large handful fresh mint leaves
1 carrot, sliced thinly

Arrange half the mahi mahi (100g) and wild rice salad on top. Garnish with a thinly slice carrot (for some extra crunch) and serve.

Nutrition Data
Nutrition Summary
Calories (kcal) 448.5
Protein (g) 37.7
Carbohydrate (g) 70.1
Fat (g) 2.3
Fibre (g) 6.9