We have been loving having Shane, AKA daddy, home for three weeks. We had a summer blast while he was home. We practically lived in the pool, went on field trips, and simply enjoyed being together as a family. All good things must come to an end I guess and it was time for him to go back to work for another 5 weeks.
I wanted to make him a nice dinner for his last meal before he headed back North. He loves seafood, I know that fresh fish is hard to come by where he is working, so I decided to make jerk mahi mahi, beans and rice, and Caribbean cole slaw.
It was so nice to be able to be in the kitchen by myself. Shane was in the pool with the kids. I so enjoy quiet time while preparing dinner, this is a luxury that I truly miss while he is away for work.
I made the Caribbean cole slaw first so that it could chill in the fridge while I prepared the rest of the meal.
Caribbean Cole Slaw. Here is what you need:
1/2 head green cabbage (shredded), 1/2 red onion (thinly sliced), 2 carrots (shredded), 1/2 cup fresh cilantro (chopped), 1/2 cup greek yogurt, 1 tablespoon milk, 1 tablespoon yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon agave nectar, 1 teaspoon hot sauce (more or less to taste), sea salt and black pepper to taste. *You can also add 2 mango- peeled, seeded, and diced. Shane is not a fan of fruit mixed into salads so I left that out*
Here is what you do:
Toss the cabbage, red onion, carrots, cilantro, and mango (if you are using it) together in a large bowl.
Whisk the greek yogurt, milk, mustard, vinegar, agave nectar, hot sauce, sea salt, and pepper in a small bowl.
Pour this mixture over the cabbage mixture and stir until totally mixed. Allow the slaw to chill in the refrigerator for at least one hour.
Next, I needed to make was homemade jerk seasoning. I love jerk seasoning and have been buying a packaged seasoning for years. I searched online and pieced several recipes together and came up with this.
Homemade Jerk Seasoning
2 Tablespoons sucanat (or brown sugar), 2 Tablespoons ginger, 2 Tablespoons coriander, 1 Tablespoon garlic powder, 1 Tablespoon sea salt, 1 Tablespoon onion powder, 1 Tablespoon chili powder, 2 teaspoons thyme, 2 teaspoons black pepper, 2 teaspoons of all spice. Mix them all together.
I have found a great way to store my seasoning mixes. I have my friends keep their parmesan cheese lids for me so I can place them on mason jars for easy storage and use.
I used this to blacken mahi mahi. You could easily use this on chicken or pork. To make the jerk mahi mahi simple sprinkle both sides of the fish with homemade jerk seasoning.
Heat 2 tablespoons of oil, I use coconut oil, in a skillet. Heat the oil of medium to medium high heat for about 5 minutes. Add your fish. How long you cook the fish depends on the thickness of your fillets. I cooked mine for about 4 minutes per side.
My kids do not like spicy dishes. I make breadcrumb coated mahi mahi for them. I simply dip their fish in egg then homemade bread crumbs. I cook these fillets in a skillet with coconut for the same amount of time as the jerk mahi mahi.
I also whipped up some yellow rice and red kidney beans in sauce…one of Shane’s favorites! We all enjoyed the last family dinner that we would be having for a while.
Our dinner was delicious and bittersweet. We were so enjoying our time together and knew that it would have to come to an end in the morning when we would drive Shane to the airport. I am at least glad I could send him of with a delicious meal in his tummy!
To see a list of all of my recipes please click here.