This was actually my first meal of 2011. Over at my local Whole Foods, I saw in their frozen seafood section, 5oz individually packaged pieces of Mahi Mahi for $3.99. That's a deal in my book!
I'm making an effort to eat more seafood, at least twice a week, in order to eat less animal meat and to get more Omega-3s. Cooking this lunch was really easy. I just seasoned the Mahi Mahi with sea salt, garlic powder and oregano, and then seared it in a pan with some Earth Balance soy-free buttery spread. I forgot to get it in the picture, but on top of the fish I added some mango salsa for a hint of sweet. It was a tasty touch!
The risotto I made from a box of Lundberg brand Organic Porcini Mushroom Risotto. The Whole Foods salad bar also offers fresh cut up kale next to the mixed greens, so I just ate the kale raw with some vegan honey mustard dressing on top.
