Mahi Mahi with Arugula and Bacon

As I mentioned in the last post, this week I'll be using the groceries roommates Lisa and Julie purchased at Whole Foods to suggest a number of meal ideas.

I also said I'd update readers on how the girls have, and haven't managed all the food they bought. So here we go:

Though Julie was a bit miffed over Lisa buying $6 worth of sliced, honey-baked turkey, the priciest item in their shopping cart, Julie got her own back by buying $5 worth of hummus, and then apparently, she also ate most of Lisa's turkey!

The turkey was Lisa's "non-negotiable" impulse purchase and mid-week, with none left, she went back to WFs and bought more, plus some sliced cheese and to-go Sushi all for around $30.

The girls had already spent $115 on enough groceries for 10 or so days, which meant this additional impulse purchase was a spendy one.

However, I believe Lisa is not that excited about the meals Julie has cooked up with their groceries and so perhaps this explains her night-time dash back to WFs for her favorite comfort foods.

Ahhh, such are the everyday challenges of sharing an apartment, groceries, and meals with a roommate!

So it's with some trepidation that I'm proposing today's meal idea, since there's bound to be something about it that one, or both of the girls will not fancy. But I won't take it personally, since all the meals I post in this blog can be manipulated to suit.

Mahi Mahi with Arugula, Turkey Bacon & Lime
(using items Julie & Lisa purchased)
1) Defrost 2 fillets of Whole Catch Mahi Mahi (or your choice of fish).
2) Slice two or three rashers of turkey bacon & saute in a pan with some olive oil.
3) Toss in several handfuls of arugula, stir about. (Substitute arugula for spinach or chard)
4) Lay fish fillets over the top, then on top of the fillets place sliced lime (or lemon) and some olive tapenade (or any sliced olives and or tomatoes).
5) If you have an open bottle of white wine (if not use water), pour half a cup over the fish and veggies, place the lid on the pan and cook at a low heat for about 10 mins or until fish is done.

To Serve: On a bed of rice or mashed potato spoon greens, bacon and juice from the pan, gently lay a piece of the mahi mahi atop the greens, add an additional spoon of olive tapenade and a squeeze of lemon. Serve with a side bowl of crispy kale.