Grilled Mahi Mahi with Roasted Beets, Sweet Potatoes and Crispy Kale

 

 Oh man, this one's so good and sooo easy!

Start off with roasting your root veg. You could really throw anything in a little foil packet and roast it up but today I went with beautiful golden beets, red beets and sweet potatoes.
Crank up your oven to 450.

Just look at how lovely these golden beets are! Yum!! Pull out a large piece of foil and place it dull side up always. It took me forever to remember that for some reason, but if you think of the dull side as the non-stick surface than it should be easy to remember to always put the shiny side down.
Now pour a little olive oil onto your foil.

Slice up your veggies. You can do them in big chunks if you like, just remember that the thinner you slice em, the faster they'll cook!
I cubed my beets but cut my sweet potatoes in wedges just for a different look.

 Place them on your foil and sprinkle with S&P and a little for oil over the top. I added some chopped fennel root too...yum! Then shake em up in there to be sure that the oil coats all of your veg.

Wrap up your packet reeeal tight!
Then put it in the oven for 30-45 minutes. They're done when you can ease a fork right into your veg and if you leave them in there even longer, they just get better!
Be careful when you open it, the steam is just packed in there ready to escape!

While your veggies are steaming, cook your kale.

I get a lot of questions about how to do crispy kale properly. There are a few ways you can do it, but I've found that sautéing is the best and that slow and low is the way to go.
I like to use coconut oil for many reasons, one of them being that it has a high burning temp so it won't brown your greens too much. Add a few tablespoons til melted then turn the heat to low and add your kale. You can either chop it up or cheat like I do and use kitchen scissors. Just grip the bunch tightly in one hand and snip off the kale into your pan. You only need to add S&P to your kale and stir it occasionally and it really brings out the natural buttery goodness that's hidden inside of these greens. The longer you sauté it, the crispier it will get...you'll be hooked!

Kale shrinks down significantly while cooking so don't be afraid to add more as you go.

Get yourself a nice piece of fish. Today I chose Mahi Mahi, which has more of a meaty feel than your average whitefish but I think a nice talapia would be awesome with this dish as well. 

Just season with a little S&P and grill that sucker up!

Pull out your packet and observe the caramelized goodness.

 Plate your kale, add your roasted veg and set your fish right on top!

 You're good to go...dig in!!!

 Grilled Mahi Mahi with Roasted Beets, Sweet Potatoes and Crispy Kale

SERVES 2

1 Pound Mahi Mahi
1 Golden Beet
1 Red Beet
1 Sweet Potato
A few pieces of Fennel Root
1 Bunch of Kale, chopped or cut
Olive Oil
S&P

 

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