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Wednesday, June 4, 2014

Low-Point Dill-Crusted Mahi Mahi with Seasoned Kale Chips

Yum

Such a savory dish! This delicate mahi mahi is seasoned to perfection and pan fried in organic coconut oil. The lightly seasoned kale chips not only offers an extensive amount of vitamins and nutrients, but when baked, their soft crisp texture makes them just as easy and addicting to eat as potato chips!

Low-Point Dill-Crusted Mahi Mahi with Seasoned Kale Chips

Ingredients:

- 2, 4 oz. Mahi Mahi fillets - wild caught 
- 1 Tbs organic coconut oil
- 1 tsp. dill seed
- 2 tsp. bread crumbs
- salt and pepper to taste

Heat coconut oil over medium-high heat in a large skillet. Sprinkle both sides of the mahi mahi with dill seed, bread crumbs, salt, and pepper. Place fillets in skillet and cook for two to three minutes on each side. Remove and enjoy!

Seasoned Kale Chips

Preheat oven to 425 degrees. Cut cup fresh kale into medium-sized pieces (cutting out and discarding the heavy stem). Cut enough to cover a large cookie sheet (kale will shrink when baked). Place kale on baking sheet and spray kale with Pam cooking spray with olive oil (for zero points). Sprinkle with salt, pepper, onion powder (optional), and garlic powder (optional). Bake kale for 12 minutes or until the texture is crisp. Some kale may get a little blackened on the ends but it does not take away from the flavor! Remove, let cool, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2 (fillets)
Serving size - 1
Points per serving - 3.8
Points plus per serving - 4

"The difference between 'try' and 'triumph' is a little 'umph'". 
- Anonymous