Kale Pesto Smothered Mahi

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

Directions: 

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.

Kale and Sweet Potato Salad

Don't get stuck in a salad rut! Here's a lovely little kale & sweet potato salad recipe with a bit of a tropical twist in the form of mango. Another great add in would be toasted coconut. YUM. 

Tropical Kale & Sweet Potato Salad

  • 1/4 small-medium sized sweet potato, diced
  • 1 handful kale, chopped
  • 1 handful mixed greens
  • 1 handful baby spinach leaves
  • 1/2 small cucumber, peeled & sliced
  • 1/4 mango, peeled, cored, & diced
  • 4-6 oz chopped rotisserie chicken
  • 1 small handful roasted unsalted cashews & almonds
  • dressing of choice (a key lime vinaigrette would be ideal, but oil and white balsamic vinegar works well too)

Directions: 

Take your sweet potatoes and throw them in a hot sauté pan with some olive oil. Let them cook until nice and golden brown on all sides and sprinkle with some course salt. (This can be done in advance or you can use roasted sweet potatoes)

While those are cooking, prep your salad. Throw the mixed greens and spinach, cucumber, mango, chicken, and nuts all into a large bowl. My salad was pretty big, so feel free to adjust the ingredients as needed.

When your sweet potatoes are done and cooked through, toss them in there. Throw your kale in the same pan and splash a little olive oil in there. Throw in some minced garlic and let that stuff cook until wilted and fragrant. sprinkle with that salt and throw that in your salad too. I like to eat them still hot. I’m all about that hot and cool mix, but if you’re not, feel free to cook these ahead of time and let them cool in the fridge. You can even cook them the night before for easy prep on a weekday. OR if you like raw kale just throw the chopped leaves into the large bowl with everything else.

Drizzle with your dressing, toss, and enjoy. Eat this one slow, like you're on a beach.