Baked Mahi Mahi

2 (6 oz) Mahi Mahi fillets
1/4 c Dale's seasoning (liquid steak marinade)

1. Wash fillets and pat dry
2. Add Dale's to baking dish
3. Place fillets in dish and let marinade for 20 minutes (flip after 1st 10)
4. Put fillets in the oven in the last 10-12 minutes of potato pockets.
5. Fish is done when temperature inside is 145.
6. Serve with homemade salsa (see below)


Salsa

1/2 cucumber, finely diced
1 medium tomato, seeded and diced
1/8 c red onion, finely diced
2 cloves garlic, finely diced
1/2 small jalepeno, seeded and diced
5-6 sprigs of cilantro
Juice of a lime
1 Tbsp olive oil
salt and pepper to taste

Combine all ingredients in a small bowl and mix well. Cover and place in refrigerator to marinate for 30 minutes.

Baked Potato Pockets

2 medium potatoes, sliced
1/4 white onion, sliced
2 cloves of garlic
2 Tbsp olive oil
Mrs. Dash, to taste
Aluminum foil (2 sheets to create pockets)

1. Preheat oven to 450.
2. Wash potatoes and dry. Slice into 1/4 inch slices. Place in center of each foil.
3. Thinley slice onions and garlic and top potatoes.
4. Drizzle 1 Tbsp on each.
5. Sprinkle with Mrs. Dash
6. Wrap foil and place in oven. Bake for 30 minutes.
7. Remove from oven and carefully unwrap. Potato pockets will be steamy when opened -watch your fingers!
8. Serve!

Ken's rating: *****
Chalsea's rating: ***1/2
We differed here because I thought Mahi Mahi had too much of a fishy taste. Ken loved it! I also added a few things to the potatoes: dill, seasoned salt, etc. That's why they're a brownish/red color.