Lick your plate good fish dish!

Oh yes, my friends, there is more to life than veggies, even for the Veggie Queen. A little disclaimer here- this is not, in any way, shape, or form, low fat. It is worth the occasional splurge, however. We have discovered that it is best to portion the fish carefully, and serve it from the kitchen in our house rather than a serving dish on the table, as we had a hard time stopping once we started eating. So here we go-

Start with the recipe for 3 cups basmati rice, preparing as per bag instructions with the following exception- to the cold water, before adding rice, add:

2 jalepeno peppers, minced

the zest and juice of one large lime

1 TBS orange zest

1 bunch fresh cilantro, chopped

Then cook as per package instructions, and set aside as you prepare the fish.

For fish you will need-

4 Mahi Mahi filets, cleaned, and free of bones

2 mangos, cut up into chunks, divided

1 pinapple, cut up into chunks, divided

1 can of coconut milk, divided

4 TBS butter, divided

4 TBS olive oil, divided

Aleao sea salt to taste

2 TBS parsley, chopped, divided

fresh ground pepper to taste

In two non-stick pans, heat the butter and olive oil- 2 TBS, of each in each, over medium heat. Add the filets- 2 in each pan, so not to crowd them. Sear on one side, then gently turn over. Add the fruit, and pour coconut milk over top, and add the parsley. Stir to mix the milk and pan drippings. Add sea salt and fresh ground pepper to taste. Allow to simmer until sauce is thick and creamy. Adjust the seasoning, and serve over the rice. Enjoy!

It's that wonderful time of the year...

Oh yes, my friends, the weather is turning cooler, and it is time to pull out the soup pot. Now my favorite thing to do is keep my flavors seasonal, and right now what is in season is PUMPKIN! Yup- it's not just for pie anymore. To follow is dinner from the other night. Quick and simple, warm in temperature and in flavor- just the thing for these crisp cool nights as the leaves begin to change. You don't have to worry about peeling, chopping, and cooking down the pumpkin, a good canned puree will do. I chose to use a local organic brand. You can cut your calories by using reduced fat coconut milk if you like. This makes 6 hearty servings. You will need a large, heavy soup pan. I prefer cast iron.

1 small red onion, diced

4 cloves garlic, minced

2 jalepeno peppers, diced

2 TBS olive oil

3 cups vegetable stock

3 15oz cans pureed pumpkin

1 15oz can coconut milk

1 1/2 TBS ground cumin

1 TBS ground coriander

1 TBS ground cardamon

1 TBS Sea salt

1 1/2 tsp fresh ground pepper

Over medium heat, saute the onion, garlic, and pepper in oil until soft. Add the vegetable stock, pumpkin, and spices, stirring well. Allow to come to a low boil, then reduce heat to low and simmer for 30-45 minutes. Add coconut milk, and simmer for another 15 minutes, and adjust seasoning to taste. Remove from heat, and blend until smooth and creamy. Serve with crusty bread.