Tag Archives: Ottawa Food Photographer

Honey and Ginger Glazed Mahi Mahi & Bacon Wrapped Asparagus

Ahh summer. My family’s favorite season. It’s also the season of trying to balance a zillion things at a time while still trying to find delicious, nutritious meals for the family. On a recent shopping trip to Costco I noticed that they were selling wild-caught Mahi Mahi. Having never tried this type of fish before, I thought what the hell. My Mom lived in Bermuda for several years and more than once I heard her talk about my Step-Dad fishing for Mahi Mahi and that they really loved it. Not knowing how to cook it though I turned to the web and found this recipe for Ginger Glazed Mahi Mahi on All Recipes. My version here is slightly modified from the original to suit our tastes and because I wanted more glaze than the recipe called for. This is one recipe that I can see us making over and over again. Slightly sweet, slightly sour and it gives this otherwise mild but meaty fish some zing!

Accompanying the Mahi Mahi is something I’ve been dying to try for a while now after having seen a zillion recipes for it on Pinterest. Bacon Wrapped Asparagus. I mean let’s be honest, bacon wrapped ANYTHING is good, but it’s especially excellent with Asparagus I find. The presentation of this is sheer brilliance as well. It’s one of those things that looks like you spent hours planning and preparing but in reality it’s dead easy!

Bacon Wrapped Asparagus recipe

Asparagus and fish

Honey and Ginger Glazed Mahi Mahi

– 4 tbsp honey
– 4 tbsp low sodium soy sauce
– 5 tbsp balsamic vinegar
– 1 tbsp grated fresh ginger
– 2 cloves minced garlic
– 3 tbsp Olive Oil
– 4 Mahi Mahi fillets

1) Preheat oven to 400.

2) In a small bowl, whisk together honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Take approximately 1/4 of this glaze and marinade Mahi Mahi fillets for about 20-30 minutes. Set remaining glaze mixture aside.

3) Coat or spray the inside of a cast iron skillet with olive oil and place marinated fillets into skillet with the liquids it had been marinating in. Bake uncovered for about 20 minutes or until fish appears white and flaky.

4) Pour reserved glaze into a small pot and simmer on low for approximately 5 minutes. Pour desired amount over the fish and enjoy!

This fish tastes delicious over quinoa, but I’m sure rice would work well too. The best part is that it absorbs up all of the excess marinate 🙂

Honey and Ginger Mahi Mahi Recipe
Bacon Wrapped Asparagus

– 1 bunch Asparagus (the thinner the stalks, the better and more tender they will be)
– 7 or 8 bacon strips
– 2 tbsp olive oil
– 3 tbsp pure maple syrup
– 1 clove minced garlic

1) Preheat oven for 400.

2) Wash and trim approximately 30 spears of Asparagus. Group together in bunches of 4 or 5 spears. Wrap each bunch tightly with one strip of bacon. Place on a baking sheet with the ends of the bacon strips down.

3) In a small bowl, whisk together garlic, maple syrup and olive oil. Using a pastry brush, brush liquid mixture over the bacon wrapped Asparagus.

4) Bake at 400 for approximately 30 minutes or until bacon is cooked. Enjoy!

delicious Mahi Mahi recipe

Do you have any fish recipes that are your favorite? Or a different way of cooking Mahi Mahi?

Luscious Vegan Raspberry Lime Freezer Pops

I bought fresh raspberries at the grocery store the other day. To be honest, they aren’t something I usually buy fresh. We eat a lot of berries in our green smoothies but frozen tend to be the best price and easiest to store. The disadvantage to this though is that the flavour of any one fruit isn’t really appreciated. They over-shadow each other and sadly, raspberry usually gets labeled as that sour berry that leaves those annoying seeds in your teeth.

Raspberry details

Oddly enough, I have many fond memories associated with raspberries. The first bite of them after not having had them in so long took me right back to my Granny and Papa’s backyard in Scarborough. The summer afternoons we’d spend out there as kids. Playing, eating, gathering together with cousins, aunts, uncles, friends and relatives from near and far. My granny didn’t actually have a raspberry bush. It belonged to the neighbours on the other side of the chain-link fence. My younger brother and I would grab plastic Tupperware bowls from the kitchen, crouch down low and reach our fingers through the holes in that fence to pick only the ripest, rosiest ones off the bush. Looking back I’m not even sure why we bothered to get the bowl. Most of them went directly from the plant to our mouths. The odd time we’d smash them and make ‘raspberry jam’. More often than not though I preferred to eat the berries as is, one by one. Place it on the tip of my tongue, open side down, and squish it flat against the roof of my mouth. This is the best way to enjoy them. Savouring it’s sweet, slightly tart, summery flavour slowly and softly. Chewing? Not even an option.

fresh Raspberries

I’m not sure whether this neighbour ever knew. To this day I bet they had no idea that those raspberries growing along the fence of their mostly neglected and unused backyard are associated with one of the most wonderful, delicious memories of my childhood. Memories also involving Sunday drives in the city, sunburns, side ponytails, jelly shoes, backyard wrestling, the smell of my Granny’s pot roast wafting from the windows of her little house on Craiglee Drive and the sound of her voice in her Irish accent saying “Don’t be picking too many of those raspburries now or the neighbours’ll be cross with ye!”.

Raspberries in a dish

I’m always seeing such unique and delicious sounding recipes on Pinterest for various delicious frozen treats and that inspired me to create my own freezer dessert on a stick. I incorporated two of my favourite flavours – raspberry and lime and also made them with the potential to be raw, vegan, dairy free, refined sugar free and paleo friendly. Why? Because I think everyone should enjoy these. Including my own kids who I hope will have some of their own special food related memories because of the things I make. 🙂

vegan Raspberry Popsicle recipe

pink popsicle close up

Luscious Raspberry Lime Freezer Pops – makes 6 large bar style popsicles

– 1.5 cups fresh raspberries
– 1 can full fat coconut milk
– Juice of one lime
– 2 tsp pure vanilla extract (optional)
– 1/4 pure maple syrup or honey.

Pour entire contents of coconut milk into a blender along with the vanilla, lime juice and maple syrup or honey. Blend well until mixture is smooth. Add whole raspberries and blend for a few seconds more. Longer if you want your popsicles smooth, or blend for a shorter time if you want visible fruit chunks. I prefer a little chunk 😉

Pour mixture into popsicle moulds and freeze until bars are solid. When ready to eat, remove from freezer and enjoy!


Paleo Raspberry coconut milk popsicles