It was Friday night and friends were coming over for game night. In an attempt to prevent any overindulging in game night snacks I needed to pull some sort of dinner together that would be quick and wouldn’t mean I’d be making a huge mess ;-). A few weeks ago Rob and I managed to pull together a quick meal of baked mahi mahi and baked sweet potatoes after a few too many drinks at happy hour and it was so simple and good I had been meaning to cook up a repeat ever since. I knew I wanted to do something a little fancier with the sweet potatoes and as luck would have it, Jessica over at How Sweet It Is had a recipe for a brussels sprouts hash made with sweet potatoes. This took no more than 30 minutes to pull together and I had one very pleased fiancé.
I actually got a little help from Rob taking these photos & since we were working on the table, we decided to be civilized and have a technology free dinner right there instead of taking up our usual spots in front of the TV (something we hadn’t done since we got engaged back in November). It was wonderful to have those few moments together, like a mini date, before company arrived.
The hash recipe actually makes enough for four, so you could either make enough fish for four if needed, or save half the hash to enjoy the next morning with a fried egg on top (that’s what we did :-)) The hash would be the perfect base for all sorts of things, so don’t feel obligated to go with mahi mahi (or fish for that matter). If you do decide to go with mahi mahi though simply turn on your broiler and arrange your fish fillets in a single layer on a baking sheet. Top with just a sprinkle of salt and pepper and a drizzle of olive oil and put in the oven (on a rack arranged 6 inches from the top heat). Cook for about 3 minutes (until the fish has become a more solid white color) then flip and cook for about 3 minutes more (or until the internal temp has reached 130 degrees Farhenheit).