Bruschetta Mahi

Outcome:
Husband-Approved: Yes
Kid-Approved: Yes
Pet-Approved: Of course!
Me-Approved: Yes

Hey, sometimes veggies, fruits, nuts, and seeds alone just don't cut it...even in the Cancer-Free Kitchen. In times like this, my protein of choice is always seafood. What I like best about it is that you can get it fresh out of the water. (Especially here in Florida!) By enjoying it "au naturale" you are helping yourself by avoiding the preservatives and added hormones often found in farm-raised proteins.

The key to keeping this dish its cancer-fighting best is in the details. First, like I already mentioned, try to use any fish or seafood that was wild-caught. That is, fresh out of natural waters. Secondly, it's all about the way you cook the bruschetta topping. Keep the bruschetta topping as "raw" as possible by adding it directly on top of the fish, not directly in the pan. The indirect heat will cook the topping while saving the nutritional power of raw vegetables.

BTW, you'll have to excuse the blurry photo on this one. The meal smelled so GREAT, I could hardly wait to taste it and ended up rushing through the photograph!

Ingredients:
fresh fish fillets (a white, flaky fish is best)
fresh tomatoes, chopped
white onion, chopped
fresh basil, chopped
1 - 2 cloves garlic, chopped
olive or grapeseed oil
salt
pepper

Preparation:
1. Chop tomatoes, onion, basil, and garlic. Combine in bowl, mix. Set aside.
2. Heat oil in pan to medium-high.
3. Coat one side of fish fillet with salt and pepper. Place fish in pan, seasoned side down. Cook over medium-high heat until outside of fish is golden-browned. (Note: the fish will not be cooked all the way through. Fish will finish off in step 6.)
4. Repeat with other side of fish.
5. Reduce heat to medium-low. Top fish fillets with bruschetta mixture. Allow some bruschetta mixture to cook directly in the pan. This will make the sauce.
6. Cover and simmer until fish flakes easily with fork. Serve.