Cooking Light Dinner Inspiration

I was browsing through the Jan/Feb issue of the Cooking Light for some dinner inspiration and happened upon this recipe for Poached Halibut with Lemon-Herb Sauce.

This one will definitely go on our rotation. I adjusted it slightly from the original recipe but the citrus and herbs had a really wonderful flavor. There is one seeded jalapeño in the sauce, but if you like spicy foods I'd recommend adding one more.

Sauteed Mahi Mahi Steaks with Lemon-Herb Sauce (adapted from the above Cooking Light recipe) Serves 4
3 tsp. olive oil
1 chopped seeded jalapeño, seeded and cored
1 Tbsp. grated lemon rind
1 1/2 Tbsp. fresh lemon juice (about 1/2 one large lemon)
4 tsp. chopped fresh cilantro
4 tsp. chopped fresh parsley
1/2 tsp. salt
3 lemon sections, chopped
2 tsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
2 green onions, coarsely chopped
1 parsley sprig
1 cilantro sprig
4 mahi mahi steaks

1. Mix first 8 ingredients together in a bowl.

2. In a non-stick pan, heat 2 tsp. olive oil. Add the green onions, parsley and cilantro sprigs and let them infuse the oil. Sprinkle the mahi mahi steaks with salt and pepper. Cook about 5 minutes each side or until fish flakes easily.

3. Serve steaks with the sauce.