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  Baked Mahi-Mahi with Tomato-Basil Sauce
I got this recipe from an allergy-friendly cookbook, and I thought it was great. The recipe calls for halibut, but the store didn't have it so I had to substitute. My kids never really like fish, but they both liked it enough to eat a few bites (before moving on to last night's leftovers). Granted, the sauce doesn't look very apetizing, but it tastes pretty good. It was easy to make, but needs at least 6 hours to marinate.

The rice is Uncle Ben's rice pilaf and the squash is just green and yellow sliced squash tossed with olive oil, a pinch of salt, and a bit of thyme.

1 lb mahi-mahi
1 medium tomato, seeded
1/4 cup tightly packed fresh basil
2 oil-packed sun dried tomatoes
4 T olive oil
1 t minced garlic
1/8 t salt

Blend everything except fish in a blender until well blended.

Line baking dish with aluminum foil, and place fish skin-down into the dish. Spoon sauce over fish, cover with plastic wrap, and refrigerate for at least 6 hours.

Bake in preheated oven at 450 deg. for 20-25 minutes or until done.
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I'll come by again.


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Our children are allergic to nuts, eggs, milk, soy, peas, lentils, strawberries, sesame, kiwis, cherries, and chick peas. After cooking the same few dinners over and over, we got fed up and needed a change. I’ve decided to really learn to cook, and to share what I learn here. As I find recipes and adapt them to our allergy situation, I’ll share what works (and what doesn’t). If you have food allergic children and need ideas for new things to feed them, or just want some simple new recipes to try, I think you’ll find some here.

Please remember to check all product ingredient listings carefully when avoiding allergens.

You can contact me at patrick.dylan [at] gmail [dot] com.