2 mahi mahi filets
1 Tbsp capers
1 chicken bouillon cube (or 1 t better than bouillon)
2 Tbsp butter
1 shallot, minced - divided in half
3/4 cup couscous (or rice or quinoa)
3/4 teaspoon thyme (dry)
1 small lemon, halved
small bag of fresh spinach
In a pan with a lid, brown half of the shallot and add the couscous with 1½ c water and a pinch of salt, bring to a boil, cover, reduce heat and cook for 12-17 minutes.
In a saute pan add a drizzle of olive oil and the other half of shallot, cook until softened (2-3 min.) add the spinach and toss until wilted. Season with salt and pepper to taste. Remove from pan.
Add a drizzle of olive oil to the same pan over medium high heat for about 3 minutes. Sprinkle mahi mahi with salt and pepper - add mahi mahi to (hot) pan and cook about 3 minutes per side.
Move the mahi mahi to one side of the pan and add in the butter and thyme, once melted spoon over the mahi mahi, add the capers and squeeze half of the lemon in.
Place the couscous in a dish with the spinach on top and the mahi mahi over all and drizzle with the lemon butter sauce.
- 1½ pounds bone in thin pork chop
- 1 (10.5oz) can of cream of chicken soup - 2 lemons - 2 Tbsp minced garlic - dried parsley - salt and pepper how to make: - spray the crockpot , add pork chops and the juice of one whole lemon to the top, add 1 tbsp chopped garlic, place lid on and cook on low for 3 hours then drain. - in a bowl add 1 tbsp chopped garlic, juice of half a lemon, and can of chicken soup, whisk together. - once pork chops are cooked, drain the liquid from the pot, then add your cream mixture to the top, add lemon slices, and dried parsley, place lid back on and cook additional 30 minutes on low.