Mahi Mahi with Creamy Green Sauce

It seems that winter has finally (maybe) decided to set in on Central Texas, and I have mixed feelings about that. On one hand, I did just buy a ton of sweaters, and I need cold weather to wear them in. But on the other hand, I hate cold weather!! This weekend and for the upcoming week it is going to be cold and rainy. I'm not a fan of either type of weather on their own, but combine them and I'm in Hell. Granted, Texas needs the rain, desperately, but it's so danged dreary outside that it's hard to be productive. I'm trying, but leaving the house to go to the gym (or anywhere else) when it's drizzly, cold, and miserable outside is not on the top of my priorities list.

On the night that I made this dish, I actually had another recipe planned. One somewhat similar, but I had a spark of creativity and I ended up making something brand new instead! It has three of the same ingredients, but otherwise it's shiny and new!

I love creamy sauces for fish, so combining salsa verde with cream cheese = creamy deliciousness!! Not only did I love the sauce for this fish, but I think it will come in handy for fish and/or shrimp tacos in the future as well!!

Baked Mahi Mahi with Creamy Green Sauce

Ingredients

• 2 Mahi Mahi fillets
• 1 Tbsp olive oil
• salt & pepper, to taste
• 1/2 cup salsa verde (your favorite homemade or store-bought version)
• 3 oz cream cheese, softened
• 1 Tbsp cilantro, chopped
• 1 small avocado, chopped

 Preparation

1. Heat oven to 350 degrees F. Season fish with salt & pepper and cook 10-12 minutes, until it flakes easily with a fork.
2. Meanwhile, mix salsa, cream cheese and cilantro in a small bowl.
3. Place fish on plates, cover with sauce, and top with avocado chunks.