The Skinny does seared mahi-mahi

The_skinny The Skinny: How to Fit into Your Little Black Dress Forever is not about feeling deprived. It’s about a lifetime of eating exactly what you want, when you want it — in moderate portions. It’s about figuring out what you really crave and satisfying your craving – whether it’s chocolate, wine, bacon, or a perfectly ripe, juicy-crisp pear. Nothing is off limits on The Skinny.

My sister turned me on to their website, blog and recipe section – she’s a friend of Melissa (or is it Robin?) Anyway, check it out. Great writing and wonderful recipes like this one for mahi-mahi. (FYI, mahi-mahi is also called dorado). A six ounce portion of fish would be 4 Weight Watchers Points. I would add another point for the olive oil.

The onions are a bit of a pain to peel, but it’s worth it – a fabulous, tasty, low point and healthy dish!

Seared Mahi-Mahi with Balsamic-Glazed Onions and Thyme
Serves 4

Per Melissa: "Mahi-Mahi is not only very tasty, it is also good for you and relatively sustainable. On my little eco-seafood chart, mahi-mahi gets a green, meaning go for it! Of course it can be expensive and hard to find, in which case, substitute striped bass or salmon (preferably wild since I’m in a sustainable frame of mind). You can substitute white pearl or cippoline onions for the red pearl here. Or use the smallest regular red onions you can find. Just quarter them, keeping the root end attached so they don’t fall apart."

Mahimahi Ingredients:

4 Mahi-mahi fillets (about 7 ounces each), rinsed and patted dry
Freshly ground black pepper
10 ounces red pearl onions
4 tablespoons extra-virgin olive oil
6 sprigs fresh thyme, plus additional leaves for garnish
Kosher salt or coarse sea salt
6 tablespoons balsamic vinegar, plus additional for serving
Chopped fresh parsley, for garnish

Directions:

Season the fish with black pepper. Peel the red pearl onions, leaving the root ends intact.
In a very large sauté pan, heat 2 tablespoons oil over medium heat. Add the onions and thyme and season lightly with salt and pepper. Cover and cook until almost tender, about 3 minutes.
Uncover the pan and continue to cook until the onions are caramelized, about 3 minutes more. Add 2 tablespoons balsamic vinegar to the pan, let cook for 10 seconds, then immediately transfer the onions to a bowl.
Heat the remaining oil in the pan until very hot. Lower the heat to medium-low, add the fish, skin side down, and cook until just opaque, about 5 minutes per side.
Add the remaining balsamic and remove from heat.
Transfer the fish to serving plates and top each fillet with some of the onion mixture. Drizzle with additional balsamic and sprinkle with sea salt. Garnish with thyme leaves and parsley.