Dave and I have had a tradition of Friday night fish dinners for some time now. When or how this started is a faded memory, though it may have to do with deep seated roots of Friday night fish fry's in small Midwestern towns.
I love a good fish fry, though I can do without all the breading and oil these days. So the challenge is to enhance the fish with a few less calories as well as with fresh, bright flavors.
Tonight mahi mahi sits on a cloud of Swiss chard with a simple orange sauce. Fish and greens can leave a person wanting a little more, pasta fills that void. It gives the dish body and texture. Fresh ingredients shine through without using overpowering seasonings. Sure there is a little bacon grease being used in this dish, but sparingly. And pancetta sounds healthier and fancier than than bacon anyway.
This dish is not limited to Friday nights, so go crazy and try it on a Tuesday! It's a fat and happy fresh fish un-fry.
Fat and Happy Food Bog Tips and Techniques: There are two things that can ruin this dish- bad fish and old Swish chard. Fresh ingredients are a must.