Seared Mahi Mahi with Miso Green Beans

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Ingredients:

  • Fresh green beans (with ends trimmed)
  • 2 T Butter
  • 1/4 C soy sauce (or substitute with gluten free tamari)
  • Splash of mirin
  • Splash of apple cider vinegar
  • 1 T red miso paste
  • Drizzle of chili oil
  • Mahi-mahi filets (thawed and deboned)
  • Pinch of Alderwood smoked salt

Directions:

First, bring a big pot of salted water to boil. Drop in the green beans, and cook until tender and still bright green (about 5 minutes). Then, cool the green beans in an ice bath. In a sauté pan, melt a tablespoon of butter, then add a quarter cup of soy sauce, a splash of mirin and apple cider vinegar, a tablespoon of red miso paste, and a drizzle of chili oil. Heat to a simmer, and add the cooled green beans. Sautee for a couple of minutes.

Sprinkle both sides of the mahi-mahi with the Alderwood smoked salt. Sear in a hot pan with butter, a few minutes each side (depending on the thickness of the fish). The fish should be slightly undercooked in the middle.

To plate, cube the mahi-mahi, and place in the middle of the plate. Top with the sautéed green beans.

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Primal Pork and Beans

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Green beans, that is!

When Nick was making dinner , he brought up an amusing point: “We eat a lot of weird vegetables! I think green beans are the most normal thing I’ve made in a long time.” There is some question in the paleo/primal community on green beans, since they’re technically legumes (Cordain is against them, Mark Sisson enjoys his side-dish green beans). For me personally, they don’t give me any digestive issues and they taste great (and they don’t have gluten!), so I see them as they’re a nice side to throw in the rotation.

We went to our Crossfit orientation last night, and I handled it pretty well (I’ve been working out 2-3 times a week with a personal trainer and we do a lot of Crossfit style workouts), but Nick was quite sore (though he did awesome!). We had a simple dinner so he could relax.

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First, he sprinkled the pork chops with a citrus spice mixture, and seared them on both sides. They were plated with a dash of mustard.

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For the green beans, he first toasted the pine nuts in a bit of olive oil. Then, he added the beans and sautéed them with the nuts, oil, and homemade raspberry red-wine vinegar.

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