Baked Mahi Mahi and Multi-Grain Rice with Craisins and Butternut Squash

We're trying to eat healthier these days. For us that means less butter and red meat and more fish and whole grains. My new favorite side is Minute Rice Multi-Grain medley. This tasty blend has brown, red, and wild rice with quinoa. Add to that my all-time favorite butternut squash and you have a hit!

The recipe below feeds two comfortably. If you're cooking for 4, make 2 bags of rice and use a larger squash along with however many fillets your family will eat.

Multi-Grain Rice with Roasted Butternut Squash and Craisins

1 small - medium butternut squash
1 tbsp olive oil
1 bag Minute Rice Multi-Grain Medley
1/2 c. craisins
Garlic Pepper to taste

Preheat oven to 400
Peel butternut squash, scoop seeds and dice
Toss squash lightly in olive oil, season and place on a baking sheet in a single layer
Roast for 20 - 30 minutes or until squash is tender

While the squash is roasting, prepare minute rice as directed, adding craisins after all liquid is absorbed. I toast my rice before adding water or brother. I put the rice in a pan over medium heat, stirring occassionally. You'll know it's good and toasted when you detect a faint nutty smell! Then add your liquid and...voila! Ten minutes later you have a delicious, healthy side!

About the fish: Mahi is a lovely, white fish with mild flavor that can be found in tropical and sub-tropical waters world wide. It is low in fat and high in potassium and like most fish, pairs well with citrus flavors. The fish should be opaque and will flake easily with a fork when done.

Baked Mahi Mahi

3 4oz mahi filets
Lime Pepper (or your other favorite seasoning) to taste

Prepare a glass baking dish with a quick coat of your favorite non-stick spray, season both sides of the fish and place "skin side" down. (my fillets had no skin, but that side of the fish looks smoother even when the skin is removed. Or at least mine did!).

Add to the oven when your squash is about half way through its cooking time. Bake 12 - 15 minutes or until fillets are opaque and flake easily with a fork.

Enjoy!

Roasted Pork Tenderloin with Maple-Balsamic Fig Glaze

This is one of my all time favorite ways to cook pork. I found the recipe online years ago and thankfully saved it. I have searched any number of times since and while I can find maple balsamic glazes and fig balsamic glazes, I have yet to relocate this particular, well-loved combination. I'm making this next weekend for some friends and serving it along with a lovely roasted butternut squash soup. If anyone out there is still reading this....I'll add pictures next week!

• Pork tenderloin seasoned to taste and cooked. 
• 2 tsp. olive oil
• 1 large shallot sliced thin
• 1 cup chicken broth or stock 
• 1/2 cup (about 3oz) dried figs, stemmed and diced 
• 1/3 c. maple syrup 
• 3 tbsp. balsamic vinegar 
• 1 tbsp. good dijon mustard

Pre-heat oven to 325F. Pat pork tenderloin dry and season to taste (I use sea salt, pepper and garlic). Add 1 - 2 tbsp olive oil to an oven safe skillet and place over medium heat on the stovetop until the oil begins to shimmer. Sear the tenderloin on all sides then cook in the oven until done (about 20-25 minutes per pound). When the tenderloin is done, remove from pan and allow to rest.

Return pan to stovetop over medium heat and add shallots. Cook until the shallots are softened and beginning to brown. Increase heat to meduim high and add broth and figs, bring to simmer scraping bottom of skillet to loosen any browned bits. Simmer until liquid is reduced to 1/3 cup. Add syrup, vinegar, mustard and any juices from resting meat and cook until thickened and reduced. Adjust seasonings with salt and pepper, pour sauce over tenderloin and serve.