Mahi-Mahi With Creamy Lemon Caper Sauce


Growing up I used to HATE eating fish, so I always thought I just wasn’t a seafood person. Then I started my vegetarian journey for a few years, which was great, but then I went on dialysis and needed to find a way to add more protein into my diet. I knew for a fact I didn’t want to eat any pork or beef. I couldn’t just live off beans and nuts anymore because my phosphorus levels were too high so I started adding more seafood into my diet. I found out I LOVE Mahi-Mahi and salmon! So today I’m going to show you my favorite way to cook Mahi-Mahi.

Here is what you’ll need…

  • Mahi-Mahi fillet
  • Mango lime seasoning
  • Salt & Pepper
  • Mayonnaise
  • Capers
  • Lemon & Lime
  • Parsley

Pat dry your fish with a paper towel so that when you cook it you get a nice sear on it, and season with mango lime seasoning, a little bit of salt & lots of pepper. Pan sear it in a hot pan with a tablespoon of olive oil till it’s about 60 percent cooked then flip on the other side to finish cooking. While your fish finishes cooking, start on the sauce!

The sauce is super simple and delicious! In a mixing bowl add about 1/4 cup of mayonnaise, chopped parsley, the juice of a whole lemon and half a lime, lastly you want to add some capers and just mix to incorporate everything together. Once your fish is done cooking you’re done! You can pair the fish with a salad and some rice or potato wedges. Enjoy, and tag me in your recreations!

Greek Quinoa Salad


I don’t know about you, but I LOVE a good quinoa salad for lunch or dinner! it’s easy to make, filling, refreshing and healthy! today I’m going to show you how I make my go to quinoa Greek salad! You’re going to love it and it literally takes 20 minutes to make, if that!

What you’ll need…

  • Quinoa
  • Cucumbers
  • Tomatoes
  • Red onion
  • Feta cheese
  • Kalamata olives
  • Fresh parsley
  • Lemon
  • Olive oil
  • Red wine vinegar
  • Oregano
  • Everything but the bagel seasoning (trust me!)

Cook your quinoa, and while it’s cooking start chopping up your veggies & herbs. I personally like to cut mine a little on the thicker side to get a lot of different texture in my salad, but cut as you please. Once you’re done cutting it’s time to start on the dressing! Mix 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, the juice of 1/2 a lemon, oregano and a few sprinkles of everything but the bagel seasoning in a mixing bowl, all you have to do now is mix and enjoy! You can definitely eat it warm if you’d like, but I prefer to let it chill in the fridge for about an hour, and let the quinoa and veggies marinate in the dressing.

I really hope you all enjoyed this recipe, please let me know if you tried it & tag me in your pictures, I’d love to see your recreations!