This week I had a fresh pomegranate for the first time. I know that probably sounds crazy but I had only eaten pomegranate flavored things before, never an actual pomegranate. At first, I struggled with peeling it correctly and getting all the good stuff out. Once I had all the seeds out, I could not stop snacking even though I knew I needed them for this recipe! I found this recipe from Clean Eating magazine on the Kahakai Kitchen blog.
This recipe is a very light and healthy recipe, perfect for after a huge Thanksgiving break! The lemon and pomegranate add a tangy flavor to the fish, while the beans add a nice smooth, almost creamy feeling. Pomegranates are in season right now so it is the perfect time to make this dish!
- 3 cloves garlic (minced)
- 1 tsp olive oil
- 1 cup white kidney beans (drained and rinsed)
- ½ cup vegetable broth
- 3 tbsp parsley (minced)
- ½ tsp black pepper
- 2 lemons
- 2 filets mahi mahi
- ¼ cup pomegranate seeds
- In a large saucepan, sauté the garlic in the olive oil over medium-high heat (About 1 minutes).
- Lower the heat to medium, add the beans and sauté (about 2 minutes).
- Add the broth, parsley and pepper and cook for a couple additional minutes.
- Add the juice of the two lemons and the mahi mahi and cook until mahi mahi is cooked through (about 5 minutes per side).
- To serve, place one filet of mahi mahi, ½ cup beans and 2 tbsp pomegranate seeds on each plate.