Commit to Fit’s Fresh Family Recipes

In each issue of Madeworthy, we feature recipes from local restaurants and food people. For our health and wellness issue, we are featuring a gorgeous pescatarian recipe from Jon Bonnell and a delicious chicken recipe from Taste Community Restaurant.

Pomegranate Glazed Chicken

Taste Community Restaurant is a non-profit restaurant that believes everyone should have access to healthy nutritional food. To that end, the menu doesn’t have prices; they simply ask patrons to pay what they can afford. If you can afford to pay a little more, you will help someone who might need a little help! This recipe is delicious and nutritious and is featured on Taste’s Winter Menu.

Ingredients

For the marinade

2 tablespoons olive oil
2 cloves garlic, peeled and minced
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
Pinch cayenne pepper

For the chicken and glaze

2 tablespoons olive oil, divided use
2 small chicken breasts, trimmed of fat [Editor’s note: You can use boneless or bone-in breasts for this, but remember, bones add moisture and flavor!]
4 cloves garlic, smashed and peeled
½ teaspoon red pepper flakes
1 cup chicken stock
1 cup pomegranate molasses (available at some grocery stores and online)
2 sprigs fresh thyme

Directions

For the marinade

Add the ingredients for the marinade to a blender and blend until smooth. Add the chicken breast and marinade to container and let set for 30 minutes.

For the chicken and glaze

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the garlic cloves and the red pepper flakes, stirring consistently, for about a minute or until fragrant. Add the chicken stock, pomegranate molasses, and whole thyme sprigs. Bring to a boil, then reduce heat and simmer until thickened, approximately 30 minutes. Set aside to cool.

In a sauté pan over medium-high heat, add 1 tablespoon olive oil and the marinated chicken breasts, and cook on one side until brown, approximately 4 minutes. Turn the chicken breasts and brush pomegranate glaze onto the cooked side. Cook on the second side until brown, approximately 3 minutes. Turn the chicken breast again and reduce the heat to medium-low. Brush the pomegranate glaze onto the second side. Continue to cook until the internal temperature reaches 165°.

Taste serves this with tabbouleh. With a starch and a vegetable, this should easily serve 4.

Waters’ Grilled Mahi with Black Bean, Corn, and Cactus Salad

From Chef Bonnell:

“Mahi, also called mahi mahi, dorado, or dolphinfish (no, not the Flipper kind of dolphin), is an extremely prolific fish with a huge global range. It’s also one of the easiest fish to find fresh all year long. I’ve heard boat captains refer to these as the chickens of the sea… Having the salad made a few hours before mealtime will make this an easy dish to finish. Simply put on a grilling show, and place the fish over the colorful salad, and you are all set. And it’s quite a healthy meal to boot.”

Ingredients

For the salad

2 tablespoons extra-virgin olive oil, plus more for drizzling, divided
2 ears fresh corn, husked
3 paddles fresh cactus, also called nopales (available at Central Market and Fiesta)
1 teaspoon Creole seasoning blend [Editor’s note: I prefer Tony Chachere’s Original Creole Seasoning]
1 clove garlic, peeled and minced
Juice of 2 lemons
5 to 6 sprigs fresh cilantro, chopped
½ teaspoon salt
1 15-ounce can black beans, drained
2 ribs celery, diced

For the Fish

2 6-to-8-ounce mahi fillets, boneless and skinless
1 teaspoon canola oil
1 teaspoon Old Bay-style seasoning

Directions

For the salad

Lightly drizzle some oil over the corn and cactus paddles on all sides, then season with Creole seasoning. Place the ears and paddles over high heat on the grill. [Editor’s note: Chef Bonnell prefers a wood-burning grill but use what you have.] Turn the corn every minute or so until many of the kernels begin to turn light golden brown, then remove from the grill. The cactus paddles should be flipped after 2 minutes, then cooked until they begin to bubble from the inside. Remove from the grill and allow to cool slightly.

Place the garlic, lemon juice, cilantro, and salt in a large mixing bowl and stir. Allow to sit for at least 5 minutes.

Dice the cactus into large cubes and remove the corn kernels from the ears with a chef’s knife. Add the cactus, corn, beans, celery, and 2 tablespoons olive oil to the dressing. Mix well and allow to sit for at least 30 minutes to let the flavors meld.

For the mahi

Clean the mahi fillets well, then pat dry with paper towels. Coat each fillet with a thin layer of canola oil on all sides and sprinkle all over with Old Bay. Cook over high heat on a wood grill until done, approximately 3 to 4 minutes a side. Remove and serve immediately over a heaping spoonful of the salad. Serves 2.