This dinner was fantastic!  It was Mahi Mahi, sliced Brussels Sprouts over Quinoa pasta.  The boys were silent during dinner and then they were licking their plates (husband included).  This is not, low fat, but I think it could be made that way, and it isn't gluten free, but I think with some creativity it could be.  Here's the recipe, I hope you like it!

4 Mahi Mahi steaks cut into 1" cube

6 tbsp All Purpose Flour

4 oz diced Pancetta

1 tbsp Grape Seed Oil

6 tbsp Butter

1 tbsp dry Dill

1/2 cup White Wine (I used what was open, what I drink, I used a Pinot Grigio)

1 cup Organic Chicken Stock

6 Brussel Sprouts sliced

4 Garlic Cloves smashed then sliced

Juice from 2 Lemons (about 1/2 cup)

1/4 tsp Red Pepper Flakes

1 tbsp Parsley (fresh, leaves only, no need to chop)

1 tsp fresh Thyme (leaves only)

1/4 tsp Salt

1/4 tsp Black Pepper

Quinoa pasta (follow the directions on the package

1. Cube up the Mahi Mahi

2. Coat the Mahi Mahi with the Flour... just the Flour.

3. In a skillet crisp up the Pancetta in the Grape Seed Oil them remove the crispy Pancetta from the oil leaving the oil in the skillet

4. On Medium heat, sear the Mahi Mahi on all sides and remove from the heat

5.  Add the Butter, Brussel Sprouts, Salt and Pepper, Dill and Garlic. Let cook down and get soft.

6. Add the Parsley, Thyme and Red Pepper Flakes.

7. Add the Lemon Juice and the Chicken Stock and let cook down for 5 minutes

8.  Reintroduce the Mahi Mahi and the Pancetta and let it all cook on low for about 10 minutes.  This is a good time to cook the Pasta and set the table.

9. This would be really excellent with some garlic bread and a green salad with a simple sherry vinegrette.

I hope you enjoy this recipe.  It's really good.  Cheers!