Roasted Mahi with Chickpea Puree & Parsley Sauce

I made this last year but had left the post unpublished. It was fantastic.

Lemon Zest (¾ tsp)

¼ tsp paprika

2 6- to 8-oz mahi fillets
Salt & Pepper
2 fresh bay leaves
2 rosemary sprigs + ¼ tsp minced
1 c lightly-packed parsley
1 T fresh lemon juice
1 (15-oz) can chickpeas

½ small garlic

1. Line rimmed baking sheets with parchment paper. In medium baking dish, mix 4 Tablespoons olive oil with lemon zest and paprika. Add fish and turn to coat. Nestle over fresh herbs and refrigerate 30 min.

2. In a blender, combine parsley + ½ Tablespoon lemon juice + ½ Tablespoon water. Puree until smooth. Gradually add ¼ cup olive oil until well blended and incorporated. Season with salt and pepper.

3. Preheat oven to 400*. Then, in blender/food processor, combine chickpeas with garlic, minced rosemary, 1 cup water, 2 Tablespoons olive oil, ½ tsp lemon zest, ½ Tablespoon lemon juice. Puree until smooth. Add puree to saucepan, stirring over low heat until hot ( about 5 min). Cover to keep warm.

4. Remove fish from marinade, roll up lengthwise, placing them seam side down on parchment baking sheet. Roast about 12 minutes until cooked through.

Spoon chickpea puree onto plates, top with fish, and drizzle with parsley sauce. Top with Paprika

Weekly Shopping List: Summer Produce and Grilling

In grocery stores this week we've got great deals on peppers, peaches, onions ($.50/lb!), broccoli, and mahi mahi fillets so I'm maximizing on those deals and doing most of my cooking NOT in the oven or stovetop since we've got temps in the hundreds this week.

SUMMER PRODUCE & GRILLING

Produce:

lemons (1)

fresh bay leaves (2 leaves)

fresh rosemary (2 sprigs)

parsley (1 bunch)

garlic cloves (1 head)

broccoli (1 head)

cherry or grape tomatoes (1 pint)

red onion (2)

peach or nectarine (1)

choice of red/yellow/orange/green bell pepper (1)

Bulk:

¼ tsp paprika

½ c quinoa

¼ c kalamata or green olives

Canned Goods:

1 can chickpeas

red wine vinegar (1 T/small bottle)

balsamic vinegar (2 T/small bottle)

Meat:

whole rotisserie chicken (or self-roasted, if preferred & needed)

1 link sausage (flavor as desired)

12-16 oz mahi mahi fillet

We're doing Rotisserie Chicken with Grilled Sausage, Peaches & Peppers, Charred Broccoli & Red Onion Salad with Toasted Quinoa and Mahi Fillet with Chickpea Puree and Parsley Sauce.. 

For those (like me) that aren't too keen on a lot of meat during the summer, you could omit the chicken. For the menfolk that need a little more bulk to their meals or anyone else that needs the filling to their plate, rotisserie chicken is easy and cheap option (shout out to Costco!) to use throughout the week.

You can also self-roast a whole fryer with herbs if preferred.