Luke and I have decided it's time to buckle down and post on our blog on a regular basis.  It's not always easy to find the time to jump on the blog to share our recipes and ideas with both of us working full time and commuting to work. 

Over the weekend, we came up with a plan so we'll see how well we execute the plan.  We're going to do our best to share our recipes with you Monday through Friday each week.  Each day will have a dedicated title with recipes to follow.  Mondays will be "Meaty Monday" or "Meatless Monday" depending on what recipe we post that particular day.

Today we wanted to share the grilled Mahi Mahi recipe we ate for dinner.  Luke is always in charge of the grill so this is his recipe in his words...

Per Mahi Mahi fillet:

1 tablespoon of EVOO
Pinch of Kosher salt
Pinch of Black Pepper
Dash of Ground Rep Pepper
1 Lemon Sliced (placed on top of Fish)

First of all I like to use aluminum foil on the grill just to make sure it does not get burnt to much.  So get the fish and place on aluminum foil.  I put the EVOO on the Foil and make sure there is enough so the fish will not stick.  At that point, sprinkle the salt, pepper and the ground red pepper on both sides of the fish.  Place the lemon slices on top of the fish and then make a tent with the foil place on the grill and cook for 8-12 minutes and then it should be ready to go.  If you like the char of grill on the fish do the same thing and then flip over around 6 min and then put the lemons on top. 

For our side dish, we roasted about a pound of asparagus.  Spray a cookie sheet with cooking spray.  Trim off the woody ends of the asparagus and drop the asparagus spears onto the cookie sheet.  Sprinkle about 1/2 teaspoon of salt and about 1/2 teaspoon of pepper over the asparagus spears.  Bake at 375 degrees for 10 to 15 minutes.



We also ate stuffed mini bell peppers but I'll share that recipe with you later this week.  :)