[Meatless Monday] Cilantro Ginger Mahi Mahi & Sweet Potato Brown Rice

Although probably not the most attractive fish dish you've ever seen, this meal is as delicious as it is easy. And, good news: you probably already have most of this stuff on-hand!

Cilantro Ginger Mahi Mahi

• Followed this recipe from The Kitchn
• Alterations included: using mahi mahi instead of tilapia (but you could use any white fish you have!), omitting the jalapeno, Sherry cooking wine instead of white wine, and omitting scallions
• I used the mahi mahi straight from the freezer; that, along with the fillet being thicker than a typical tilapia fillet, added about 5-8 extra minutes to the baking time.

Sweet Potato Brown Rice

• Prepare Boil-in-Bag brown rice according to the directions
• Grate one small sweet potato and cook over medium heat with 1/2 tablespoon vegetable oil until cooked. Season with salt, pepper, freshly grated ginger, and a pinch of cayenne. Add 1 1/2 cups of brown rice to pan and saute for about 2-3 minutes or until well incorporated and thoroughly heated.

A couple notes on the spices used in this meal --

I own a bottle of Litehouse Freeze-Dried Cilantro and it is AWESOMELY convenient. I *think* I found it near the lettuces section of my local grocery store. But, tell me: how often have you had a recipe that calls for cilantro and then you end up wasting half a bundle because you have nothing to do with the rest? Stop the cilantro massacre! Buy it freeze-dried! Speaking of freezing, I've never bought a real ginger root until I learned earlier this year that you can keep it in the freezer. Ground "spice cabinet" ginger doesn't even come close to fresh ginger; its SOOOOO good. Having a root in the freezer means I can have freshly grated ginger any time I want :) I'm not sure how long it can last in there, but definitely a few months!

Happy meatless eating!