Category: Inspiration

Grilled Mahi Mahi with Rice Pilaf and Summer Greens

Other than salmon, Mahi Mahi is my favorite fish to cook with.  It is firm, but not too firm, flaky, but not too flaky.  Meaty like swordfish but tender like cod.  Really, it’s the perfect fish.  Perhaps most important, it is currently not over-fished and is therefore a sustainable option.  It works well pan fried, crusted – however you want it; it work’s so well it really deserves a blog post all of its own.  But this post is on grilling – in and out in 30 minutes or less, the perfect dinner for a summer evening.  The main point of this post?  This is a hard one to screw up, so exercise those creative genes and do what makes you happy.

Ingredients

For the Pilaf

  1. 2 cups white rice
  2. 1/2 cup orzo (it’s pasta, technically, but it looks like rice – you’ll find it with pasta in the grocery store)
  3. 1-2 tablespoons butter or oil
  4. 1 small shallot, minced
  5. 2 cloves garlic, minced
  6. 1 tsp turmeric (or whatever other combination of herbs and spices make you happy).
  7. 2 teaspoons Kosher salt
  8. 5 cups liquid (water, chicken stock, whatever)

For the Summer Greens

I like a mixture of whatever mixed greens look good at the store – baby spinach, arugala, kale… whatever works.  To these I would add something on the order of 1/4 cup of dried cranberries, 1/4 cup chopped walnuts, perhaps some sliced oranges and this chili-lime and mango dressing – whatever makes you happy.

For the Mahi Mahi

  1. Mahi Mahi steaks (figure on 1-2 per person, depending on their appetites)
  2. 1 tablespoon olive oil
  3. You favorite fish seasoning (the poultry rub found in this post works surprisingly well on a lot of things, including fish.  Or you could use your favorite cajun seasoning for a blackened version.  Point is – do whatever makes you happy.  You’re getting this gist of this post now =D).

Method

For the Pilaf

  1. Heat oil and butter in whatever saucepan you’re going to use to make the rice.  Once butter is melted but still foamy, add shallots.
  2. Add garlic and sauté, 30 seconds
  3. Add orzo and, stirring constantly, toast until aroma is lightly nutty, 30 seconds to 1 minute
  4. Add liquid
  5. Add salt
  6. Add Turmeric, or whatever other herbs you’re using
  7. Add rice, cover and bring to a boil.
  8. Reduce to a simmer and simmer, covered, until all the liquid is absorbed, approximately 25 minutes

For the Summer Greens

Mix all dry ingredients together.  Dress salad right before serving.

For the Mahi Mahi

  1. Preheat grill to high heat.  Make sure the grill grates are clean.  Fish is notorious for sticking to the grill.
  2. Lightly brush mahi mahi steaks on both sides with olive oil
  3. Season steaks with seasoning of choice on both sides
  4. Lay steaks on hot grill, presentation side down, and grill for 3-5 minutes.  Using a metal spatula (use a fish spatula if you have one), turn the steaks over and grill for another 2-3 minutes, or until internal temperature reads 140°F.  Do not overcook.
  5. Remove from grill and place on platter; tent loosely with foil and allow to rest, not more than 5 minutes.

Quick Basic Breakfast Skillet

Many recipes for breakfast skillets take about an hour to complete, because they have you adding water to your skillet with the potatoes.  You have to wait a least 40 minutes for your potatoes to cook through.  In the morning, if I’m hungry and hankering for a good old fashioned breakfast skillet, I ain’t got time for that.  The secret?  Nuke the potatoes in the microwave for 6-10 minutes (depending on their size).  This also has the added benefit of being able to brown them, rather than steam them, in the skillet.

Ingredients:

  1. 4 slices thick bacon, cut into 1″ pieces
  2. 1 small onion, diced
  3. Optional:  Bell peppers, mushrooms, whatever veggies you have on hand/feel like using
  4. 1 stalk green onion, finely sliced
  5. 2 eggs
  6. 2-3 potatoes, nuked on HIGH until soft

Instructions:

  1. Begin my microwaving the potatoes.  Be sure to prick them all over with a fork so they don’t explode.  Start with 6 minutes, then check them.  If they need more time, flip them over and nuke them for another 6 minutes.
  2. While the potatoes are cooking, dice up your onions and veggies and set aside
  3. Heat a 10 or 12 inch cast iron (or stainless steel) skillet over medium-high heat and add bacon slices.  Fry bacon until nice and crispy; remove with a slotted spoon and reserve on a paper towel lined plate to drain excess grease.  Pour off all but 2-3 tablespoons(ish) bacon fat.  Remove skillet from heat.
  4. Dice up your nuked potatoes into 1″ chunks and add them to the pan.  Return skillet to medium heat and fry potatoes in bacon fat until they are golden brown all around.  Try not to move them around too much so they develop a nice crust.  Once browned, remove them from the skillet and set aside.
  5. Add the onions and other veggies to the skillet (along with a little more bacon fat, olive oil, or butter if needed) and sauté until soft and onions are translucent, 5-7 minutes.
  6. Meanwhile, while veggies are cooking, make eggs in a separate, non-stick pan.  For a breakfast skillet, I like my eggs over-easy and still runny in the middle, but do what you want.
  7. Final assembly:  In a medium bowl, add potatoes, followed by sautéed veggies, bacon and fried eggs.  Garnish with green onions and dig in.

 

Chili-Lime Mango Dressing

Sweet, Spicy, Tangy, Creamy – this dressing is a sure fire way to liven up any medley of mixed greens.  Add sliced oranges, dried cranberries, an avocado, some walnuts – whatever suits your fancy – and you’ve got yourself a unique and amazing salad.

Ingredients

  1.  5oz full fat plain Greek yogurt (2% will work fine also, just not “low fat”)
  2.  1 Egg
  3.  2 limes – zested and juiced
  4.  1 medium orange, zested (save the flesh for your salad)
  5.  1 tablespoon rice wine vinegar
  6.  1/2 teaspoon chipotle chili powder (or to taste)
  7.  Pinch of Kosher Salt
  8. 1 Mango, peeled and finely chopped and divided into two piles
  9.  Approximately 1 cup vegetable oil.

Instructions

  1. Combine ingredients 1-7, plus one of the mango piles, into a food processor or cup that fits an immersion blender. Pulse everything a few times to combine.
  2. With the motor running, slowly drizzle in the vegetable oil, starting with a few drops at a time, until a thick emulsion begins to form.  Alternatively, use the immersion blender dressing trick:
    http://www.youtube.com/watch?v=c7kYiEB4ogYThis trick is really worth learning because in addition to making mayo, you can make aolis, dressings, spreads – whatever your imagination conjures up.
  3. Add the other mango pile to your dressing and refrigerate for 30 minutes to allow to thicken up.  Dressing will keep in the fridge for up to 1 week.

Antipasto Salad

This salad is a meal in itself.  Variety is the key here:  Do what you like, but be sure to include lots of different veggies, greens and Italian deli meats.  Also, be sure to make the dressing from scratch – the dressing really livens up the salad, and since you’re having salad for dinner, you might as well go all out.  Store bought dressing in a salad like this one just won’t meet expectations.

Ingredients & Instructions

For the Dressing:

  1. 1/2 cup olive oil
  2. 1/2 cup red wine vinegar
  3. Juice of one lemon
  4. 4-5 cloves garlic, minced or run through a microplane zester
  5. 1 tablespoon dried powdered oregano
  6. 1 teaspoon salt
  7. 1/2 teaspoon white pepper
  8. 1 teaspoon sugar

Whisk all ingredients together and refrigerate for at least 30 minutes.  Dressing can be made 1 day in advance.  When left standing for a while, dressing will separate – not to worry, just re-whisk to incorporate right before serving.

For the Salad

  1. 10oz Romaine lettuce hearts
  2. Jar of marinated artichoke hearts (6-8oz), drained
  3. Jar of pepperoncini (6-8oz), drained
  4. Croutons, as desired
  5. Assortment of fresh veggies: Mushrooms, Asparagus, Broccoli, Tomatoes (steam certain veggies first and the shock in an ice-bath if necessary)
  6. 6oz assorted Italian Deli Meats:  Salami, Prosciutto, Capocollo, Calabrese
  7. Mozzarella or Provolone cheese

Combine ingredients 1-5 in a large tossing bowl.  Chiffonade Deli Meats and cheese into fine strips and add to bowl.  Toss well to combine.

Final Assembly:

Dress salad all at once or allow eaters to dress for themselves in individual serving bowls.