Last night for dinner, I decided to make fish. While Dennis and I were grocery shopping over the weekend, I was waiting for the butcher to butterfly a couple of chickens for me that I was going to be making for a dinner party Monday night. As I was waiting, I saw a bottle of seasoning that caught my eye. It was called Mango Lime Sprinkle.
That seasoning sounded so good to me. Sprout’s Farmer’s Market (where I was doing my grocery shopping) only had a very large jar of it. I asked the butcher if they had any smaller sizes for sale and he pointed to where it would be if they did. Well, they didn’t and I knew I didn’t want such a large jar at that time. The butcher was nice enough to put some in a small container for me to take home and try. I didn’t even ask, he was just that nice. Oh my goodness, it was so good. This seasoning would be great on chicken or steak as well. I will definitely be going back to get it again. I really liked the flavor!
I wanted a mild fish because Dennis is not a real fish lover. He does a good fish fry and he also likes salmon (when it’s coated in brown sugar, maple syrup, etc.). He asked that I bread this fish and fry it in a pan. I, of course, said “No, we’re going to have it the healthy way.” Plus, I really love fish and wanted to really taste this new seasoning on baked fish. I told Dennis to just give it a chance, he may really like it … and, guess what? He did!
I made a marinade for the sole in my mini food processor. I’ve been getting so much use out of my new mini food processor for small jobs. Thank you, again, Doug and Kelly, for this perfect birthday gift. It seems to be the gift that keeps on giving. I’ve already used it twice this week since Monday.
For the marinade, I diced up a jalapeño (removing the seeds and membrane). I also diced up a shallot and chopped up fresh cilantro. After putting these things into the food processor, I added my new mango/lime seasoning, kosher salt, and pepper. I then pulsed the ingredients together before adding about a tablespoon and a half of olive oil and the juice of two limes. I mixed everything together until a paste was formed.
I patted my fish dry with a paper towel and then laid it on a cooking sheet lined with parchment paper. I brushed my marinade on each piece of fish and topped the fish with slices of lime.
I baked my fish in a preheated 375 degree oven for 20 minutes. Once the fish was done, I sprinkled the zest of two limes and cilantro over the top and served my fish with white rice. This is a really quick dinner to make and it’s healthy. There’s no need to run through a drive-thru when you’re short on time. You can make this dinner quite quickly and eat healthy at the same time. It’s a win-win. Enjoy!
1 to 1-1/4 pounds of sole
1 jalapeño, diced (seeds and membrane removed, if you choose)
1 shallot, diced
1-1/2 tablespoons olive oil
1/4 cup cilantro, chopped, plus more for serving
1-1/2 teaspoons mango/lime seasoning (or just lime seasoning, if this is what you can find at your local grocer)
1 teaspoon kosher salt
1/2 teaspoon pepper
zest and juice of two limes, plus two limes for slicing
Preheat oven to 375 degrees.
In mini food processor, place diced jalapeño, diced shallot, and cilantro and pulse together. Add olive oil and lime juice and pulse together again.
Pat fish dry with paper towel. Lay on cooking sheet. Spread marinade over fish and top with lime slices. Bake for 15-20 minutes.
Until next time, Kris