Grilled Mahi-Mahi
Ingredients 1½ teaspoons coconut oil 2 skinless mahi-mahi fillets (4 ounces each) 3 cups chopped bok choy ¾ cup finely grated carrot 2 tablespoons thinly sliced scallions, white and green parts 1½ tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 teaspoon finely grated peeled ginger root
1⁄8 teaspoon ground turmeric 2 cups cooked brown rice, warm Salt and freshly ground pepper Instructions:
In a nonstick skillet, heat coconut oil over medium-high heat. Sear the fish on one side until golden brown, about 3 minutes. Lower the heat to medium. Turn the fish and cook until opaque and cooked through, 2 to 4 minutes, depending on thickness. Transfer to a plate and cover to keep warm. Add the bok choy and a couple drops of water to the skillet and cook, stirring, until just wilted. In a large bowl, combine the carrot, scallions, lemon juice, olive oil, ginger and turmeric. Add the rice and bok choy to the bowl and toss until well combined. Season with salt and pepper to taste. Divide between 2 plates and place the fish on top. Makes 2 servings Inspired by Astros shortstop Carlos Correa, from “The Game of Eating Smart”
Ingredients 2 snapper or striped bass fillets (4 ounces each), with skin 1 small (about 1 ½ pounds) acorn squash, halved and seeds removed 3 teaspoons coconut oil, melted 4 small garlic cloves, smashed ¼ teaspoon ground cumin ¼ teaspoon cayenne Salt and freshly ground pepper 4 small shallots, peeled and quartered 4 cups chopped escarole or watercress Instructions: Preheat oven to 400 degrees. Holding a sharp knife at a 45-degree angle, score just the skin of the snapper, making a crosshatch pattern to prevent curling while cooking. Set aside. Rub the flesh side of the acorn squash with 1 teaspoon of the oil and place both halves on a large baking sheet, cut-side up. Bake for 30 minutes. Place 2 of the garlic cloves in each squash half and season with the cumin, cayenne and salt and pepper to taste. Continue baking for 30 to 40 minutes, until the squash and the garlic are fork tender and can be easily mashed. While the squash is still baking, toss the shallots in a small bowl with salt and pepper and ½ teaspoon of the coconut oil. Lay the shallots cut-side down on the baking sheet and bake for about 20 minutes, until caramelized. Reserve the shallots. Scoop the flesh from the squash into a large bowl, discarding the skin, and mash it with the garlic until almost smooth. Season with salt and pepper to taste and cover to keep warm. In a nonstick medium skillet, heat the remaining 1 ½ teaspoons oil over mediumhigh heat, until hot but not smoking. Place the fish in the pan skin-side down. Using an offset spatula to hold the fish flat for a few minutes to further prevent curling, cook for 3 to 4 minutes, until the skin is golden brown. Flip the fish and continue to cook about 2 minutes more, until the fish is just cooked through. Transfer the fish to a plate and cover to keep warm. Add the escarole to the same skillet with a couple drops of water and cook, stirring, for about 30 seconds, until just wilted. Remove from the heat and stir in the reserved shallots. Season with salt and pepper to taste. Serve the fish with the squash and escarole. Makes 2 servings Inspired by Astros second baseman José Altuve, from “The Game of Eating Smart”