In honor of National Garlic Day on April 19, I’m excited to share a recipe for one of my favorite garlic-laden entrees: mahi-mahi with garlic, rosemary and orange zest. (The recipe is adapted from one I found on Integrative Cancer Awareness.) But first, I want to share a little more information about garlic itself, which is grown around the world and is often called nature’s wonder drug.
Garlic’s flavor is easy to recognize, but its health benefits often fly under the radar. Not only can garlic can lower blood pressure and reduce cholesterol, it can also prevent and treat various cancers, alleviate earaches, speed the recovery of the common cold, clear up yeast infections, fight stress and fatigue, and more. Because of its wide-reaching medicinal properties, I’ve heard many people say that garlic extends human longevity. Not a bad deal, right?
So, even if you weren’t looking forward to this dish before, I bet you’re eager to try it now. Just be sure to have a toothbrush or a piece of gum handy once you’re done eating!
Mahi-Mahi with Garlic, Rosemary and Orange Zest
- 4 mahi-mahi fillets, 4 to 6 ounces each
- 3 tablespoons avocado oil
- 4 cloves finely chopped garlic
- 1 teaspoon organic dried rosemary
- Finely chopped zest from 2 oranges
- Salt and pepper to taste
- Rinse fish and pat dry.
- Season with salt and pepper.
- Heat oil in a large skillet over medium heat.
- Add garlic, rosemary and orange zest
- Heat just until the garlic sizzles.
- Add the fish. Cook until golden and crisp on one side, about 3 minutes.
- Turn and cook until the fish is opaque throughout and flakes easily, 2 to 5 minutes, depending on the thickness. Keep heat medium low so the garlic and zest turn golden, but do not brown.
- Transfer the fish to individual plates.
- Spoon the flavored oil mixture over the top.
- Serve immediately.