Please enjoy the recipes. Let me know how they turned out for you!

Blackened Mahi
Yield 4 Servings

Ingredients
• 1 lb fresh or frozen and thawed mahi mahi fillets
• 2 Tablespoons paprika
• 1 Tablespoon each, onion powder, garlic powder, dried thyme
• 1 teaspoon each dried basil and dried oregano
• 1/2 teaspoon cayenne pepper (More if you want it spicier)
• 1/2 tsp cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 4 – 4 0z portions

Cooking Instructions
1. Mix the blackened seasoning ingredients in a small bowl – set aside (everything except the mahi mahi.) Save extra seasoning for next time.
2. Turn the burner on to a medium high heat and place pan on to heat. Add oil.
3. Dry fish, coat with a bit of olive oil. Apply the blackened seasoning liberally and all over the fish – top and bottom. I like to press it in a little bit so I know it sticks.
4. When the oil shimmers in the frying pan you can start cooking. Place fish presentation side down and let it cook. It will release from the pan when it’s ready to turn. When the fish starts to release some of it’s juices and turns kind of white in the middle flip it over. It will probably take a little bit less time on the second side. When it feels firm and looks white and no longer translucent it is done.
5. Serve immediately and sprinkle with some lemon &/or lime juice.

Cilantro Lime Quinoa
Yield 4 servings

Ingredients
• 1 cup quinoa
• 2 cups vegetable or chicken stock
• 1 lime juiced
• 1/4 c cilantro chopped
• Salt & Pepper to taste

Cooking Instructions
1. Add the vegetable or chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed. Set aside.
2. Add the warm quinoa to a large bowl. Toss in the lime juice, cilantro, sea salt and pepper. Stir up until combined.

Roasted Brussel Sprouts
Yield 4-6 servings
Ingredients
• 1 1/2 pounds Brussels sprouts, ends trimmed and quartered (keep core intact to hold sprout pieces together)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Cooking Instructions
1. Preheat oven to 400 degrees F
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large bowl. Toss to coat evenly. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 5 – 10 minutes, Shake pan at the 5 minute mark to toss sprouts. Brussels sprouts will be browned and crisp when done. Serve immediately.