I could do without the pun-y title, but Rachel Ray’s “My-oh-Mahi!
That’s a Good Fish Taco” recipe
probably does deserve the use of an explanation point. It’s really great. Sometimes fish tacos are a little boring, but
the combination of sweet and hot flavors with the crunchy and soft textures in
this one make it interesting. I
especially like the touch of fruit in the black bean mixture – we were fresh
out of mango chutney, so we chopped up a couple plums and used those
instead. Worked perfectly!

And between the fiber-filled beans, the fresh veggie relish,
and the healthy oils in the mahi mahi, this is fabulously heart-friendly
fare. Just incase you weren’t already convinced
by the American
Heart Association’s plea to eat plenty of seafood…

“We recommend eating fish (particularly fatty fish) at least
two times a week. Fish is a good source of protein and doesn’t have the
high saturated fat that fatty meat products do. Fatty fish like mackerel,
lake trout, herring, sardines, albacore tuna and salmon are high in two kinds
of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid
(DHA).”

…a new
study from the Journal of the American College of Cardiology looked at data
about how the oils in fish affected the hearts of tens of thousands of
people. And the researchers came out saying, “This isn’t just hype; we now have
tremendous and compelling evidence from very large studies, some dating back 20
and 30 years, that demonstrate the protective benefits of omega-3 fish oil in
multiple aspects of preventive cardiology.”
So there ya have it. Enjoy your
fish tacos!