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Still having trouble jumping on the kale bandwagon? Try it in a smooth pesto! Ground up with toasted walnuts and sundries tomatoes, kale takes on a whole new flavor in this pesto smothered on top of some huge mahi mahi fillets. It's what's for dinner!
Kale Pesto Smothered Mahi
- 1 bunch curly kale
- 5 sundried tomatoes
- handful toasted walnuts
- 1/2 cup extra virgin olive oil
- 2 white sweet potatoes, peeled & sliced thin
- 4 large mahi-mahi fillets
- 1 tablespoon kerrygold butter
- 3/4 bag of baby spinach
- salt & pepper
Toss the kale, sundries tomatoes, walnuts & olive oil into a high powered food processor. Pulse until all ingredients have mixed well and pesto has reached desired consistency. Add in more olive oil if necessary. Salt & pepper to taste.
Preheat the oven to 275 degrees F.
Heat a large pan over medium heat with a splash of olive oil. Add the potatoes and a pinch of salt and crushed black pepper. Cook until golden brown and cooked through.
Season your mahi-mahi filets with salt and pepper. Sear the fillets over high in the butter until browned on both sides. Remove the fish and place into a glass baking dish. Top with kale pesto. Cook in the preheated oven until the fish is flaky and cooked through.
Wilt 3/4 a bag of spinach in a pan over medium heat with olive oil and and teaspoon or two of minced garlic. Cook until just wilted.
Lay the potatoes and spinach on your plate and top with the flaky mahi filets. Eat up, your body needs this one.