Recipe for Crispy Pan Fried Mahi-Mahi

Including fish each week on our menus is pretty easy here in the middle of the Pacific Ocean.  And now with the increasing prevalence of high quality, sustainable, flash frozen fish in most grocery stores, anyone anywhere can too.  Fish that is processed and frozen right on the boat after being caught retains practically the same nutrient value and flavor as fresh fish (maybe more depending on how "fresh" that fish really is at your grocery store!)

The addition of pistachios to the panko made for a fun change of pace.  The flavor was subtle but worth the extra steps.

Recipe for Rosemary White Bean Chicken

I’m so happy to finally have some herbs growing in my garden (don’t hate me those of you in winter climates!).  The rosemary is by the front door steps so I’ve been patiently waiting for it to get established, longing to cut some every time I pass by.  I decided it was time!

Crunchy Oven Baked Fish Sticks

Living on Maui means being blessed with easily accessible, good quality seafood.  Part of eating healthy for me involves eating fish at least once a week, trying for more like twice each week.  I'm always looking for good recipes for fish that aren't too labor intensive but are "big eats" from a flavor standpoint and "little eats" from a calorie perspective.  I also look for "little eats" with regard to sustainability, meaning not buying fish that are close to depleted.  A good source to find out what to buy and what to stay away from (both when purchasing for home cooking as well as what you order in a restaurant) is the Monterey Bay Aquarium Seafood Watch Program.