Mint and lime mahi mahi with dill yogurt sauce

With the days growing shorter, it's time to get back to creative, fast, and easy meals. Serve this mint and lime mahi mahi with roasted eggplant or zucchini. Bonus: the whole dish can be baked on one baking sheet. 

As my season at the tower is coming to an end, I have so much to be grateful for. Overall, it was a great season. Translation: The bugs weren’t too bad. (Seriously, such a blessing.)

But there was other stuff, too. The noise they told me about – coming from all the industry that has popped up around the tower – wasn’t bad and some days almost none existent. Bonus! The road coming out to the tower has been well maintained so going into town was more regular than it had been in the past. Translation? Running out of food was rarely a problem except for that one time when I panicked. But I learned my lesson and realized I could get through just about anything.

I managed to have decent Internet out at the cabin which is saying a lot since it’s in the middle of nowhere. It came at a cost, but I’m still grateful. After all, it’s the reason I was able to share all my creations over the past five months with all of you. I had a lot of fun for a couple of months experimenting with eating Vegan and I learned so much.

I then was able to source great local organic produce, farm fresh eggs, and brought in grass-fed and pastured meats. It’s amazing what a person can find when they're looking. After all, these scones were made possible because of the hard work these local farmers did to provide me with such nourishing flavorful food. Our nightly dinners as a couple prompted this post and also our meal plans.

What else? Oh, yesterday I saw a momma bear with three cubs! That was a first for me and pretty cool to see. And, the wild blueberries had an amazing year because of all the moisture. Actually all the berries were delicious, as were the wild pin cherries and wild cranberries.

There was some sadness, too. I lost my father and my dog within a couple of months of one another. I’m glad it happened while I was surrounded by the tranquility and peace that only being among the trees can bring. As my boss once said to me, “trees are very powerful.” He isn’t wrong. So there was a lot of healing, too. For that I will always be grateful.

With the season coming to a close, it’s time to get back to creative, fast, and easy meals. Double this recipe as necessary to feed your group. This meal cooks on one big baking sheet, comes out all at once, and is as fuss free as they come. A little marinade, broil and serve.

I decided to throw in some gorgeous garden tomatoes from my sister’s garden. I don’t think it could have been more perfect. Sweetness, acidity, and tartness from the tomatoes. Minty fresh and garlicky boldness from the marinade. All balanced out with a mild meaty fillet and a sparsely seasoned eggplant, to not compete. The satiating fats were brought in with the yogurt sauce. I used it liberally on everything. I hope you’ll give this a try for a quick weeknight dinner.

Mint and lime mahi mahi

2 mahi mahi fillets

6 mint leaves

1 garlic clove, minced

1 tablespoon olive

Juice of 1 lime (about 2 tablespoons)

Salt and pepper

1. Chop the mint and mince the garlic. In a bowl, mix together the mint garlic, oil, and lime juice. Place the fillets in a airtight bag or shallow container and pour in the marinade. Let sit for at least 15 minutes and up to 30 minutes.

2. Set oven to broil. Remove the fillets from the marinade. Set the Mahi Mahi fillets on the baking sheet, sprinkle with salt and pepper. Broil the fish until cooked through and the flesh begins to flake, about 8-10 minutes depending on the size of the fillets.

Recipe notes: I served this with eggplant. To do the same, cut eggplant into 1/2 inch slices. Brush both sides with olive oil. Season one side with salt and pepper. Lay slices along side the fish and broil at the same time, flipping the slices of eggplant halfway through the cooking time. Zucchini would make a nice substitution as well.

Dill yogurt sauce

1/4 cup plain Greek yogurt

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh chives

1 tablespoon lemon juice

1/2 teaspoon honey

Salt and pepper to taste

Combine the yogurt, dill, chives, lemon juice, and honey. Mix to combine and season with salt and pepper to taste. If you prefer a thinner sauce, it can be thinned out with 1-2 tablespoons of water. Serve along side fish and eggplant if serving.