1/2 tsp lemon zest plus 1/4 cup fresh lemon juice, divided
1 tbsp extra-virgin olive oil
2 tsp reduced-sodium soy sauce
1/4 cup plus 2 tbsp chopped fresh cilantro leaves, divided
4 6-oz boneless mahi mahi fillets
1 cup buckwheat groats
1 egg, beaten
2 cups low-sodium vegetable or chicken broth
2 cups chopped baby spinach
1/2 cup diced red bell pepper
1/2 cup frozen corn, thawed
1/3 cup chopped scallions, green and white parts only
1/4 tsp plus 1/8 tsp fresh ground black pepper, divided
1 jalapeño chile pepper, seeded and chopped
1 clove garlic
1/2 cup pitted olives
In a small bowl, whisk lemon juice, oil, soy sauce and 2 tbsp cilantro. Place mahi mahi in a large resealable bag; pour in soy mixture. Transfer to refrigerator for 15 minutes, turning once.
Meanwhile, in a medium pot on medium-high, toast buckwheat for 5 minutes, stirring constantly. Add egg, stirring until cooked. Add broth and increase heat to high; bring to a boil. Cover pot, reduce heat to low and simmer for 25 to 30 minutes. Remove from heat and keep covered for 5 minutes. Stir in spinach, bell pepper, corn, scallions, remaining 1/4 cup cilantro and 1/4 tsp black pepper.
Heat a large skillet on medium-high. Add mahi mahi, skin side down, along with marinade. Cook fillets until just opaque throughout, about 3 to 4 minutes per side.
Meanwhile, in a mini food processor, place jalapeño, garlic, olives, lemon zest and remaining 1/8 tsp black pepper. Process until finely chopped.
Serve mahi mahi with pilaf and top with tapenade. TIP: If following our meal plan refrigerate 1 serving of mahi mahi, pilaf and tapenade for leftovers. Save remaining bell pepper for snack in Meal Plan.