Grilled Mahi with Olives and Asparagus + Roasted Sweet Potatoes
This recipe works great for
a hearty, yet not too heavy, brunch or even mid week dinner. Enjoy!
Roasted Sweet Potatoes
- 3 medium organic or red russet sweet potatoes
- 1 tbsp extra virgin olive oil
- 1 tbsp organic raw honey
- s & p
Preheat oven to 375 and line baking sheet with foil. Wash potatoes and dice, leaving skins on. (The skin is loaded with extra fiber and nutrients! However, if you can't find organic, then peel the skins before dicing.) Toss potatoes, oil, s&p, and honey in medium bowl until well coated. Spread evenly on baking sheet.
Roast for 30-40 minutes, turning and tossing half way through. Potatoes should be soft, fork tender, and just like mama always says "should smell done!" Let cool 5 min.
Grilled Mahi Mahi
- 2 fresh or thawed Mahi fillets
- Non stick extra virgin olive oil spray
- 1 tsp ground cumin
Heat grill pan over medium heat and coat with spray. Pat fillets dry with a paper towel and sprinkle both sides with s & p, and cumin. Cook 3 min on each side or until fork tender. Remove from heat and serve over asparagus and olives.
Sautéed Olives and Asparagus
- 2 tbsp extra virgin olive oil
- 1 lb of asparagus
- 1/2 cup of diced kalamatta olives
- 1/4 cup diced fresh flat leaf parsley
Wash and chop asparagus into 1 inch thick pieces. Heat oil over medium high heat. Add asparagus, olives, s&p and cook for 5 min, continually tossing. Add most of the parsley and continue to cook another 5 min. Reduce to low heat for another two minutes until asparagus is fork tender. Garnish with leftover parsley right before serving.