I hope everyone had a great day of celebrating our Country’s independence!
I worked until closing on the night of the 4th of July. All the way home I saw beautiful fireworks shows in 3 surrounding cities. (Texas is flat)
After last week’s newsletter, a subscriber made the scallops with pepperoncini….served with roasted vegetables. Beautiful plating! Thanks for sharing!
Last night we had grilled Mahi-Mahi inspired by a dish I had many years ago when fishing in Baja, Mexico, where the fish is called Dorado. At that time it was made with the fresh fish we had caught and prepared by the wife of the owner of the fish camp.
Surprisingly, it was made with an Asian influence with sesame seeds and soy sauce but the marinade was finished with lime juice towards the end of the marinating processes. It is important that the lime is added later so it doesn’t cook the fish like ceviche and make it tough when it is grilled. This is delicious and very simple to make.
Grilled Mahi Mahi
2 Frozen Mahi-Mahi Fillets – defrosted and damped dry with a paper towel to remove any moisture
3 Tbs. Soy Sauce
1 Tbs. Mirin (optional)
1 Tsp. Sesame Oil
1 Tsp. Sesame Seeds (optional)
1 Tbs. Chopped Cilantro
Ground White Pepper to Taste
Juice of 1 Lime
Mix all of the marinade ingredients except the lime juice in a small bowl.
Place the fish fillets in a shallow 9×9 glass pan and pour the marinade over it making sure that the top and bottom of the fish are covered. Marinate for about an hour turning once to make sure the fish gets the marinade on both sides.
With 15 minutes left before cooking, light your gas grill and heat on high and then add the lime juice to the marinating fish.
When ready to cook brush a neutral flavored oil (like Grapeseed) on both sides of the fish and place the pieces directly over the high heat on the grill. Cook on one side for about 4 minutes and turn it over for about another 3 minutes. Serve immediately as it will rest while adding the side ingredients to the plate.
I served this with brown Basmati rice with a shot of soy sauce and a simple salad made with lettuce, tomatoes and cucumber dressed with salt and pepper, rice vinegar and avocado oil. On the side I served sliced avocado and tomatillo mango salsa. Totally delicious.
My wife, Kathie, says this is her breakfast of champions! 2 sunny side up eggs, 2 pieces of turkey bacon and ½ tomato.
I found a great recipe this week for kids to make. Pancake Popovers! Good for adults as well. For me I would swap out the chocolate chips for fresh strawberries, diced; blueberries or banana, mashed. Be sure to go to http://cookingwithchris.com and click on Kids’ Corner for the recipe.