Fish gets a lively burst of flavor thanks to a cucumber relish and for all you brussel sprouts haters out there, try this recipe and I think you’ll change your mind.  The balsamic vinegar, once cooked down, thickens and becomes sweet and delicious!

Cucumber Relish

• 1/2 seedless cucumber, cubed into about 1/4″
• 3 tomatoes, seeded and chopped finely (I use Campari, they are a small, vine ripe tomato)
• 1 tbs red wine vinegar
• juice of one lime
• 1/2 tsp fennel seed
• 1 clove garlic, minced
• 2 tbs onion, finely chopped
• 1/4 tsp dry mustard
• salt and pepper

Mix all ingredients, season to taste with salt and pepper and set aside.

Mahi Mahi

• 2 Mahi Mahi fillets about 1″ in thickness
• 2 tbs flour
• pinch of garlic powder
• pinch of onion powder
• pinch of cayenne
• pinch of salt
• pinch of pepper

In a small bowl, add flour and spices and mix to combine.  You’re not going to dredge the fillets in the mixture, just sprinkle it on the fillets and rub in for a light coating.

Heat a skillet over medium-high heat and add 2 tablespoons of olive oil.  Once heated, add fillets and cook 4 minutes each side.  To serve, top with a heaping tablespoon of cucumber relish.

Brussel Sprouts

• 1/2 bag of frozen brussel sprouts (you can substitute fresh)
• 1/2 small onion, sliced
• 2 tbs balsamic vinegar
• 1/4 tsp dried basil
• 1/4 tsp cinnamon
• parmesan curls for garnish
• salt and pepper
• 2 tbs olive oil

To steam my brussel sprouts, I love Glad Microwave Steaming Bags.   Throw your veggies in one of these and you’ve got an easy-peezy side dish that is ready in under 5 minutes!

In a skillet over medium-high heat, add olive oil.  Once heated, add in onions, salt and pepper.  Allow onions to cook about 5 minutes and add in balsamic vinegar, basil and cinnamon.  Cook onions down about 8 minutes more or until the vinegar begins to thicken and coat the onions.  Add in your steamed sprouts and toss to combine.  To serve, top with parmesan curls.