Cajun Mahi-Mahi

And no, "Cajun" is not a euphemism for "burnt."

We had this earlier in the week and I thought I should probably post it before I become a hunt-and-peck gimpy typist for a few days! We've started doing a little more shopping at Whole Paycheck--I mean, Foods--and this past week we found some delicious-looking Mahi Mahi. Using all possible recipe-providing iPhone apps I still couldn't find a recipe I liked so we decided to try blackening it (our favorite way to order it in a restaurant). But it turns out you need a cast-iron skillet to blacken things and I'm pretty sure Calphalon does not equal cast-iron. So as we do with just about everything, we turned to the trusty George Foreman Grill and some serious spices.

Cajun Mahi-Mahi

1lb Mahi Mahi filets (2)
2 tbs Chili Powder 1 tsp Garlic Powder
2 tsp Onion Salt
2 tsp Thyme
2 tsp Paprika
1 tbs Creole Seasoning

Cut the fish into two fillets. With Mahi-Mahi, make sure you cut the fillets around the vein line to avoid a fishy flavor (thank you Food Network!) Mix all spices in a medium to large shallow bowl. Dredge each fillet in the spices, and add to *extremely* hot grill (to make it seem blackened). Fish should be ready in 5-6 minutes and you'll want to make sure you have some Popsicle for dessert! I should note I pretty much made up the measurements for the spices and went for a more dump-and-pour method...but I think that's pretty close. Just don't over-do the chili powder because then a whole box of Popsicles won't save you. Serve with steamed green beans.

Favorite Steamed Green Beans

2 handfuls of washed green beans with ends cut off
2 tbs Asian salad dressing (Kraft light)
1 tbs low-sodium soy sauce
1 tbs sesame oil

Steam green beans over the stove or in microwavable Ziploc bag. While they're steaming, mix dressing, soy sauce, and sesame oil. Pour over steamed green beans. The pairing of the Asian flavor actually compliments and almost cools-off the Cajun fish. Could also do this with Tilapia...