Wednesday, October 28, 2009

"Italian flag" mahi mahi

Green, white and red... get it? The colors of the Italian flag. It's ok if you didn't, neither did my boyfriend at first. He was too busy connecting and ohhhhing and ahhhhing over our new blue ray dvd player (courtesy of my mom and dad). In the mean time I was concocting this Italian flag inspired mahi mahi dish which turned out beautiful to look at and very yummy. The red is a sweet and spicy homemade tomato jam, while the green is a very healthy broccoli puree, both of which go together well with a mild fish like mahi mahi. I poached the fish in vermouth and garlic, mostly because I realized I didn't have any white wine on hand and it was way to late to go to the store. Vermouth gives food a pleasant sweetness so I use it often as a substitute for wine. I also use it often to make martinis, but that's another story.

Speaking of booze, since party season is coming up I will start posting some cocktail recipes soon, maybe as soon as tomorrow, but in the mean click here to read a story I wrote for today's paper with some recipes and ideas for Halloween parties.

Serves 2

For the green:
1 steam-in-bag bag of broccoli
1/4 cup broth
Crushed red pepper and salt to taste

Steam broccoli in their bag in the microwave for 3 minutes. Using a food processor bland them until you have a puree, pour in a saucepan and season with salt and crushed red pepper. Keep warm over low heat.

For the red:
3 large tomatoes
1 small onion
1 jalapeno, minced or 2 tablespoons jalapeno jelly
2 tablespoons brown sugar
Salt to taste
1 tablespoon lemon juice

Grate onion and tomatoes in a saucepan, add jalapeno, sugar and salt and simmer until tomato water evaporates, about 10 minutes. Stir in lemon juice and keep warm.

For the white:
2 mahi mahi fillets
Salt and white pepper to taste
1 clove of garlic

Season fish with salt and pepper, place in a pan with two cloves of garlic and a half inch of vermouth. Simmer gently, flipping once until vermouth is almost all evaporated, about 10 minutes. Serve with broccoli puree and tomato jam.



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