This is yet another fish dish we are crankin’ out of the Scott household. This latest is another twist on baked fish to jazz it up and give it some flavor. This recipe I used for mahi mahi, but would go great with salmon, flounder, tilapia, etc. It’s a very quick and easy way to make a yummy and healthy fish dinner for your family. I used a pound (two 8 oz filets), but the basil line butter would’ve been enough for double that I think.
- 1 lb fish
- 1 garlic clove chopped
- 2-3 basil leaves chopped
- 1/2 lime juice
- 1/2 lime zest
- 2 T butter
- Salt and pepper (pinch of each for butter and also to season fish)
1. Throw all your ingredients together into a small stovetop pot. I ended up only using one basil leaf since mine was ginormous! Melt and stir all together. This should only take about a minute.
2. Your fish should be on a sheet that’s been sprayed with non-stick spray and seasoned with salt and pepper. Now pour your melted basil lime butter on top.
3. Place your fish under your broiler for anywhere from 5-10 minutes until it’s done (this will depend on type of fish you’re using and thickness).
Y’all this coleslaw is so delicious and so good for you. Unlike creamy recipes, this one is vinegar based and has some heat. This is probably my most asked for recipe of anything I’ve ever made for a crowd. Here is the recipe for a single batch, but you can easily double or triple everything for large parties.
10 oz bag of coleslaw mix (I’ve used broccoli slaw, original coleslaw mix, and even the new kinds with all kinds of different stuff in it like Brussels Sprouts and cranberries. But my favorite one is the mixed bag with original slaw and broccoli slaw mixed together.)
1/4 c white wine vinegar (No, this is not the same thing as white vinegar. No, you cannot sub other vinegar.)
1/4 c oil (olive, canola, or vegetable)
2 tsp – 4 tsp sugar
Juice of one lime
Salt and pepper
Pinch of cumin powder (optional)
A handful of those sweet baby bell peppers sliced into rings (yellow, orange, and red)
One sliced jalapeño with seeds
2-3 sliced green onions
A handful of chopped cilantro
1. Combine mix and all chopped ingredients into a mixing bowl.
2. Whisk together white wine vinegar, oil, lime juice, seasonings, and sugar. Give it a taste and see if you like the sugar content in it. It should be sweet and tangy. Start off with 2 tsp and go from there. Once it’s whisked together, add to mixing bowl.
3. Allow it to sit in the fridge a while before you serve it. I like to allow at least an hour. It’s delicious by itself or on top of sliders 🙂