Filet of Mahi Mahi or your favorite mild white fish
2/3 cup toasted pumpkin seeds
Pinch of cumin, coriander, garlic powder, onion powder, cayenne pepper and salt & pepper (say 1/8 tsp to ¼ tsp of each depending on taste preference?)

In a small pan, toast pumpkin seeds until lightly browned.  Chop pumpkin seeds in mini chopper until fine, then combine seeds with above seasonings.  Lightly coat fish in olive oil then generously crust in pumpkin seed mixture.  Grill fish on stove or outdoor grill.

Pesto:
1/2 cup (packed) baby spinach
1/4 cup large bunch of cilantro--leaves only, (about 3 tbsp)
Juice of 1 – 2 small limes
2 tsp of olive oil (+ additional oil, lime juice or water to thin pesto if needed)
Salt and pepper to taste if needed

Place all ingredients except salt & pepper in food processor and purée until fairly smooth. Add additional olive oil, lime juice, or water if needed to thin pesto to desired consistency. Add salt and pepper to taste.

Serve with multi-grain rice and/or black beans.  Make tacos with leftovers!


To Salt or Not to Salt?  I don’t include any salt in this recipe, so you might not need to either.  I’m always trying to find ways to cut out sodium.  And if you are watching calories, go easy on the olive oil!  Fish is best, but I bet this is pretty good with chicken too.