Hey People!!! Today I’m here with another exciting recipe on how to cook Mahi Mahi perfectly suitable for the chilly winters. Mahi-Mahi is a widely famous fish found in tropical, subtropical, and temperate off-shore waters worldwide.

Its name, “Mahi-Mahi,” comes from the Hawaiian language and means “Very Strong.” The ray-finned fish is also known as common dolphinfish but don’t confuse it with the real dolphin. It’s also widely known as Dorado (its Spanish name). This golden-skinned lean fish is commonly found in the waters around Hawaii, Costa Rica, the Gulf of Mexico, and the Indian Ocean.

This fish has a strong texture and can be baked, fried, grilled, broiled, or seared. Whatever cooking method you use, this fish is perfect for all. This is a great, low-priced, fantastic fish that tastes just remarkable and gives a beautiful brownish texture.

 Buy the best mahi-mahi

Many factors determine the freshness and firmness of mahi-mahi. The most important of which is how the fish is caught. The fish selection guided by the Monterey Bay Aquarium Seafood Watch divided the fish into three basic categories depending upon their quality, firmness, and freshness.

According to this website:

• Best – The best mahi-mahi is caught in the U.S. Northwest and Western Central Atlantic Oceans with hand lines and trolling lines.
• Second-best – The second-best mahi-mahi is caught by the U.S Ecuadorian and Panamanian fleets or in the Eastern and Western Central Pacific oceans in the unassociated purse seine fishery. These fishes are ranked second-best because some issues are linked to overfished or at-risk species in these areas.
• Avoid – It is recommended to avoid all other mahi-mahi imported from the Pacific, Indian, and Atlantic Oceans other than the specified areas for best mahi-mahi.

Note: Whenever you go to the market to buy mahi-mahi, keep the criteria mentioned above in mind and avoid imported mahi-mahi, as most of the mahi-mahi available in the US is imported.

Ingredients

• 4 mahi-mahi fillets (4–6 oz each)

• 1 medium lemon

• 1 clove garlic, finely chopped

• 1¼ tsp kosher salt, plus more to taste

• ¼ tsp freshly ground black pepper

• 2 tbsp olive oil

• 4 tbsp cold unsalted butter, cut into 4 pieces

• 1 tbsp fresh parsley, chopped

Instructions

1. Prep the Lemon & Fish

   • Cut the lemon in half. Squeeze the juice from one half (about 1½ tbsp). Slice the other half into thin rounds.

   • Pat the mahi-mahi fillets completely dry with paper towels.

   • Season both sides with 1 tsp kosher salt and black pepper.

2. Sear the Fish

   • Heat olive oil in a large cast-iron or nonstick skillet over medium-high until shimmering and just starting to smoke.

   • Place the fillets in the pan and sear without moving them for about 3–4 minutes, until the bottoms are golden brown.

   • Flip and cook the other side for 2–4 minutes, depending on thickness, until the fish is opaque and flakes easily.

   • Transfer to a serving platter.

3. Make the Lemon Butter Sauce

   • Lower the heat to medium-low. In the same skillet, add the lemon juice, garlic, and ¼ tsp kosher salt. Scrape up any browned bits with a wooden spoon.

   • Add the lemon slices and butter, one piece at a time, letting each melt before adding the next.

   • Stir in parsley and remove from heat.

4. Serve

   • Spoon the sauce over the mahi-mahi and serve immediately.

Tips for Best Results:

• Dry fish + hot oil = crisp, golden crust.

• Thicker fillets need the longer side of the cooking time.

• For a spicy kick, add a pinch of red pepper flakes to the sauce.

How to serve Mahi-Mahi?

This recipe of mahi-mahi is so amazing. It will give you the most delicious fish fillets ever. These mahi-mahi fillets are so delicious that you can eat them without any serving options. However, if you like, you can have it with rice, mashed potatoes, or golden bread toast.

They would be great serving partners. You can also pair it up with some green vegetables like asparagus, brussel sprouts, green beans, broccoli, and more of your choice. A salad is always the best option. To make the recipe even more Hawaiian, serve it in a pineapple bowl. Just make a pineapple boat with some coconut rice and wonderful salsa. 

Hello people! Today I’m going to share another exciting recipe, and it’s Crustless Creamy Cheesecake. This recipe is not only unmatchable in taste but low on carbs as well. Because of its low-calorie content, this recipe fits best in a keto diet plan. So, if you’re following any keto diet plan, you can surely satisfy your dessert cravings with this amazing crustless cheesecake.

This recipe is unique in the way that it has no crust and is baked on a pie plate. It creates its own beautiful crust when baked in the oven. The crust is then topped with a sour cream topping. The ingredients of this recipe are plain and simple. This recipe is so easy to make that anyone without any baking experience can bake an excellent cake out of it.

The best thing about this recipe is that you can have it anytime. It’s fit for everyday and special occasions like Christmas, Thanksgiving, etc. Having this recipe on the table makes your meals even more special.

Low-Carb Crustless Creamy Cheesecake

The special thing about this recipe is that it’s a sugar-free version of cheesecake and is low on calories. It goes well with the keto diet and will surely satisfy your cravings for dessert. It does not have any crust and creates its own unique crust that’s topped with sour cream to take it to another level of taste. This recipe is best suitable for diabetic people too.

So let’s move forward to the recipe for crustless cheesecake.  

Ingredients

For Cheesecake

• 16 ounces of reduced-fat Cream Cheese (softened)
• 4 Eggs (large)
• 1/2 cup of Sukrin (Powdered)
• 1/2 tsp. of Stevia Glycerite
• 1 tbsp. of Vanilla Extract
• 1/4 tsp. of Lemon Extract (optional)
• 1/4 tsp. Of Orange Extract (optional)

Sour Cream Topping

• 16 ounces of Sour Cream
• 2 tbsp. of Sukrin (powdered)
• 1 tsp. of vanilla Extract
• Nutmeg powder (optional)

Instructions

• Preheat the oven to 325°F.
• Take a pie plate of size 9 ½ – 10 inches and spray it with baking spray.
• Add softened, fat-reduced cream cheese into a medium mixing bowl.
• Beat the cream with a hand mixer until it gets smooth and even.
• Now add powdered Sukrin, stevia glycerite, and one egg. Beat it again until it gets mixed well, and the mixture gets smooth.
• Add the remaining eggs one by one while beating the mixture consistently.
• Add vanilla and lemon extract and mix it again until it gets smooth and puffy.
• Add this mixture to the pie plate and bake it in the preheated oven for about 30 minutes.
• After 30 minutes, the cream cheesecake will puff up, and the edges will get brown.
• Remove the cake from the oven and let it cool for about half an hour.

Sour Cream Topping:

• Take a bowl and add sour cream to it.
• Now add powdered Sukrin and vanilla extract into the sour cream and mix it well until the Sukrin gets dissolved.
• Your sour cream mixture is ready. Add a layer of sour cream to the top of the cheesecake.
• Sprinkle the powdered nutmeg on top of the sour cream.
• Now place the cake back into the oven and bake it again at 325°F for 15 – 20 minutes.
• Take the cream cheesecake out of the oven and let it cool.
• Place the cake into the refrigerator overnight.
• Serve it to your loved ones and enjoy 

Some Important Tips:

• You can use Greek yogurt for topping instead of sour cream. It also serves as the best topping.
• You can change the texture of the cake by beating it more. A less-beaten cheesecake will have a darker color. To get a light-colored cheesecake, beat the cream cheese mixture more before baking.
• You can add lemon extract along with the vanilla extract to give a tangy twist to the flavor. But that’s optional. You can skip it if you don’t like it.
• If your cake gets cracks when baked in the oven, don’t worry. The sour cream topping will hide them all.
• It’s recommended to add Stevia Glycerite as a sweetener as it is the only liquid stevia that doesn’t get bitter and works well in all baking recipes.
• It’s better to refrigerate the cream cheesecake overnight. Because the more it sits, the better it gets.

Hello guys! Today I’m here to share another exciting recipe with you, and that is “The Homemade Peasant Bread” recipe. This is one of the best bread recipes out there. The best thing about this recipe is that you don’t have to knead the dough to make bread out of it. And believe me! This is one of the finest bread recipes that are super easy to follow as well.

Peasant Bread Recipe

Ingredients:

• 4 cups unbleached all-purpose flour

• 2 tsp kosher salt (or 1½ tsp table salt)

• 2 tsp sugar

• 2 tsp instant yeast (or active dry yeast – see notes)

• 2 cups lukewarm water

• About 2 tbsp unsalted butter, for greasing the bowls

Instructions:

1. Mix the Dough (Instant Yeast Method)

   • In a large mixing bowl, whisk together flour, sugar, salt, and instant yeast.

   • Add the lukewarm water and mix until a sticky dough forms.

   If Using Active Dry Yeast:

   • Dissolve the sugar in the lukewarm water. Sprinkle the active dry yeast over the top and let it sit for 10–15 minutes until foamy.

   • In a separate large bowl, mix the flour and salt. Pour in the foamy yeast mixture and stir until a sticky dough forms.

2. First Rise

   • Cover the bowl with a clean dish towel or plastic wrap and set it in a warm spot until doubled in size — about 1 hour. (If your kitchen is cool, it may take up to 2 hours.)

   • Warm Oven Trick: Preheat your oven to 350ºF for 1 minute, then turn it off. Place the covered dough inside to speed up rising.

3. Prepare the Baking Bowls

   • Preheat oven to 425ºF.

   • Grease two 1–1.5 qt Pyrex bowls generously with unsalted butter.

4. Shape the Dough

   • Deflate the risen dough by scraping the sides with two forks, pulling the dough toward the center to form a rough ball.

   • Divide the dough in half using the forks and transfer each portion to a buttered bowl. (If the dough is too sticky, grease your hands lightly with oil before handling.)

5. Second Rise

   • Let the dough rest, uncovered, for 20–30 minutes in a warm spot near (but not inside) the oven.

6. Bake the Bread

   • Bake at 425ºF for 15 minutes.

   • Reduce the temperature to 375ºF and bake for an additional 17–20 minutes.

7. Cool and Serve

   • Remove the bowls from the oven and immediately turn the loaves onto a cooling rack. If they’re not golden enough, return them directly to the oven (no bowls) for another 5 minutes to crisp the crust.

   • Cool for at least 10 minutes before slicing.

Tips for the Best Peasant Bread:

• Use room-temperature ingredients for the best rise.

• Generously butter the bowls — it ensures an easy release.

• This bread is best enjoyed warm the day it’s made, but it also toasts beautifully the next day.

No-knead Peasant Bread

The most remarkable thing about this recipe is that you don’t have to indulge in the hard work of kneading its dough to get finely baked peasant bread.

This recipe is quite simple and quick. You can even start this recipe even 3 – 4 hours before dinner and still be able to present the superbly baked tasty bread right on time.

There is no need to preheat the oven or baking pan for this recipe. You don’t even need any water spritzes or steam pans.

All you need is Pyrex bowls well-coated with butter. Using the simplest ingredients, you’ll make this soft, spongy, delicate, and delicious peasant bread with a beautiful golden crust.

How to store the Peasant Bread?

There are many eco-friendly methods to store the bread, but nothing seems to be better than using a ziplock bag. Ziplock bags can be used well to store the peasant bread for 3 – 4 days at room temperature. Ziplock bags keep the bread fresh, soft, and crumby as well.

If you want to store the bread for a longer period, then cut the bread as soon as it gets cooled after coming out of the baking oven. Place the bread pieces into the ziplock bags and store them in the freezer.

Although the ziplock bag stores the bread well and retains its freshness, it does not prevent the crust of bread from getting soft and losing its crispness. The best solution for this is to reheat the bread.

If you have stored the bread as slices, then the best way to reheat it is by toasting the bread slices in the toaster. But if you have stored the bread into halves or quarters, then reheat the bread loaves in the oven at 350ºF for 15 – 20 minutes.

If you liked this recipe, please check these bread recipes:

Homemade Brioche French Bread Recipe

Chocolate Banana Bread Easy Recipe

Chocolate Chip Pumpkin Bread with Vegan Version