Happy Mother’s Day Meal

Happy Mother’s Day to me!! This post is pretty belated as Mother’s Day was over a week ago but I just now found the time to blog (brag) about my amazing meal cooked by my husband that day. Zay attempted helping but she is not very interested in cooking fish… It is stinky to cook but delicious to eat! 

We went back and forth all day about whether or not they were going to take me out to dinner or not and I was very pleased with the decision of staying home!! I wanted something high protein… Preferably fish to stay on the lean side. 

Kevin came up with this work of art:

Creole Snapper and Lobster on a bed of Basmati Rice & Grilled Asparagus with Mango Salsa

It was almost too pretty to eat…

You will notice the major difference in his meals and mine is that I really need to work on presentation. It’s okay though… It will come with time, maybe… I’m just here for the food. I love food. 

Anyways… This meal was so yummy and all of the items were paired so nicely and flavored to go together perfectly! Here’s the recipe:


1 4oz lobster tail in shell (split in half)

1 6oz snapper filet

1-2 tbs Old Bay Seasoning

1 tsp olive oil 

Season fish and lobster with Old Bay and brush with oil. Grill tails 4 minutes on high heat. Grill snapper with lobster; 5 minutes on one side, flip and cook an additional 3 minutes.


1 bunch asparagus

Salt and pepper

Olive oil cooking spray

Lay asparagus on a grill pan or foil in a single layer… Coat evenly with cooking spray. Add desired amount of s&p. Toss and grill 3 minutes on high. 


1 cup brown rice

1 tsp olive oil 

1/2 tsp cayenne pepper seasoning 

Salt & pepper

Cook rice in rice cooker 3 to 1 ratio rice to water, season water with salt, pepper, and cayenne.

Mango Salsa:

1 mango

1 tomato

1/2 red onion

1 tbs cilantro

1 lime 

1 lemon

1 clove garlic 

1 tbs olive oil

1 tsp cumin

Small dice mango, tomato, and red onion and place in mixing bowl. Mince garlic and cilantro and add to bowl. Juice lime and lemon into mixing bowl.  Add oil, salt, pepper, and cumin and mix. Let marinate 1 hour before using. 
**If you aren’t interested in making the entire fancy meal, try cooking just the fish and mango salsa and eating together. It went so well together and was awesome!!! 

Please comment or share if you decide to try the recipe. Kevin and I would love to hear if you liked it as much as we did and if we can do anything differently. 




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