Mahi Mahi with Cilantro Cream Sauce

adapted from this sauce

Ingredients:

• About 1.5-ish pounds Mahi Mahi (for 3 people)
  
• 2 to 3 tablespoons Panko bread crumbs
  
• 2 tablespoons butter or margarine - i used more b/c butter is awesome - i used light
  
• 2 tablespoons minced green onion
• 2 tablespoons minced fresh cilantro, plus a few sprigs - i used more b/c i love it
  
• 2 tablespoons lime juice
• 3 tablespoons whipping cream - i used more because i used too much lime, woops
  
• Lime wedges

Place mahi mahi filets in a baking dish, preheat the oven to 450. drizzle evoo and liberally S&P the fish. Cook for 15 mins and continue to check for an opaque middle.

Add onion to pan and stir just to wilt, about 30 seconds. Add cilantro, lime juice, and cream, stirring until it boils vigorously, 1 to 2 minutes. Add bread crumbs to thicken the sauce, if desired. (I LOVE thick sauce) Divide fish among 3 dinner plates. Pour sauce equally over fish. Garnish each plate with a lime wedge and cilantro sprigs.

more on the Tomato, Corn & Crab Salad coming later...:)

Guinness Battered Cod and Onion Rings

Superbowl Sunday = greasy goodness

After being snowed in all weekend, I had a major itch to cook, and with limited ingredients. Found this awesome recipe and substituted Guinness - turned out to be some of the best onion rings i've ever had.

Ingredients

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt, plus more for sprinkling on onion rings and fish
• 1/4 teaspoon freshly ground black pepper
• 1 egg
• 1 cup Guinness Beer
• 2 yellow onions, sliced into 1/2-in.-thick rings
• 1 1/2 pounds skinless cod fillets, rinsed and cut into 2- by 4-in. pieces

Preparation

1. Whisk flour, baking powder, 1/2 tsp. salt, pepper, egg, and beer in a large bowl.

2. In a 6- to 8-qt. pot, heat 2 in. of oil to 375° over medium-high heat. Add onion to batter, turn to coat well, then put several onion rings in pot (do not crowd). Cook, turning often, until golden brown, about 6 minutes. Transfer to a rack set over a sheet pan, and sprinkle with salt. Repeat with remaining onions.

3. Allow oil to return to 375° and skim to remove any batter bits. Add fish to batter and turn to coat well. Cook fish in hot oil, turning and holding down as needed, until deep golden brown, about 7 minutes. Drain on rack and sprinkle with salt.

not the prettiest food, but SOO yummy!

Atlantic Cod with Chimichurri Sauce and Spicy Black Bean Quinoa Salad

This meal was to.die.for. and it doesn't get much healthier!

White, flaky, wild caught fish - baked - and quinoa...a superfood! Throw in veggies, beans, and a ton of fresh herbs - what more could you ask for??


Recipes:

1 lb of Atlantic Cod
evoo
s&p

Preheat the oven to 400 degrees. lightly s&p the fish, sprinkle some evoo over the top and place in a cooking dish. Bake for 10-15 minutes depending on the size of the filets. When it turns a solid white, it's done. Don't overcook this flaky goodness!

Chimichurri Sauce (adapted from here):

• 1/4 cup (packed) fresh cilantro (I used a cup)
  
• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar (i used rice vinegar, didn't have red wine - couldn't tell the difference)
• 2 garlic cloves, peeled (i used way more..probs 6 or 7.)
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

place all ingredients in a food processor or blender and wa-la!

Spicy Black Bean and Quinoa Salad (adapted from here):

• 3/4 cup red quinoa (rice/couscous section of the store...)
  
• 1 1/2 cups water (double whatever amount of quinoa you use)
• Juice and zest of one lime, about 1.5-2 oz. juice, and 1-2 teaspoons zest
• Kosher or sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon chipotle powder
• 1/4 cup extra virgin olive oil
• 6 scallions, thinly sliced (white and green parts)
• 1 cup chopped red bell pepper (yellow and orange work well too!)
  
• 1 can cooked black beans
• 1/2 cup picked fresh cilantro, roughly chopped (i think i used more...i LOVE cilantro)

1. Bring the quinoa and water to a boil in a small saucepan. Cover, reduce the heat to low, and simmer for about 15 minutes. Fluff with a fork and set aside.
2. In a large serving bowl, whisk the lime juice with the zest, a pinch or two of salt, the chili powder, chipotle powder, and the cumin. Add the olive oil and whisk until the dressing comes together.
3. Add the quinoa to the dressing and toss. Add the scallions, red peppers, black beans, and cilantro and toss well to combine. Garnish with additional cilantro and lime zest, if desired.

the texture of this meal is unreal, and it tastes even better than it looks! definitely a repeat!

i suggest a fruity white wine as a pairing....sauvignon blanc (my personal fav!) from the Marlborough district of New Zealand is ALWAYS a winner in my book.