Baked Mahi Mahi with a Bruschetta Topping

Baked Mahi Mahi with a Bruschetta Topping

Ingredients:
4 10-12 oz Fillets Mahi Mahi, skin-on
Salt and Pepper to Taste
2 Tbsp Butter, divided
Olive Oil just a drizzle

Bruschetta Topping
6-8 Plum Tomatoes
2 cloves Garlic, minced
1 yellow Onion, minced
1 Tbsp Capers, minced
1 tsp Balsamic Vinegar
1 Tbsp Olive Oil, divided
2-3 Tbsp fresh Basil, chopped fine
1 Tbsp fresh Flat-Leaf Parsley, chopped fine
Salt & Pepper to taste
Water for Parboiling

Directions:

  • Bring a pot of water to a boil on your stove. There should be enough room for the Tomatoes, but they should not yet be put in the pot.
  • Remove from the heat, and place the tomatoes in the hot water for 1 minute.
  • Using tongs, remove the Tomatoes.
  • Carefully remove the skin with a knife; and then cut in half and remove the seeds and juice.
  • Dice the Tomatoes and set to the side in a large bowl.
  • Add the minced Garlic, Onion, Capers, Balsamic Vinegar, Herbs, 1 Tbsp of Olive Oil, and Salt and Pepper to taste; Stir well, and leave to marinate. Chill.
  • Preheat the Oven to 425°F.
  • Drizzle a little Olive Oil on an aluminum foil lined baking sheet.
  • Place the Mahi Mahi skin-side down, and sprinkle with Salt (liberally) and Pepper.
  • Bake for 20 minutes, or until the fish is flaky.
  • Dab each Fish with 1/2 Tbsp of Butter,  and continue to cook for 5 minutes.
  • Use a spatula and to remove the fish and plate.
  • Taking a large spoon, divide the Bruschetta among the four fillets. I recommend draining as much liquid as you can from each spoonful.

Makes: 4 servings.

NOTES: Mahi Mahi is the Hawaiian name for the Dolphinfish, meaning “very strong”. It is a mild fish, similar to a tuna in texture, though the filet is white and usually sold skin-on. Though I’m using a Hawaiian/Caribbean fish, this dish is more of a fusion dish that I came up with when I read somewhere that tomatoes bring out the flavor of the fish.

You may also choose to try this Grilled.  I recommend if you do that, to keep the high heat, but to wrap the fish in aluminum foil or cook it on a closed grill.  Grilling would also provide some smoky flavors to the fish which are amazing!

Garlic-Roasted Asparagus with Chestnuts

Ingredients:
2 bunches of Asparagus, trimmed
12 Chestnuts
4 cloves Garlic, minced
Salt and Pepper to taste
2 Tbsp Olive Oil
Water for boiling

Directions:

  • Trim the Asparagus by removing the lower 1 to 2 inches of hard stem.
  • Cut an X in the side of each Chestnut.
  • Bring the water to a boil in a small pot, and then add the Chestnuts and boil for 7 minutes.
  • Strain, and run under cool water.
  • Preheat the oven to 400°F.
  • Peel the hulls from the Chestnuts. Then coarsely chop the Chestnuts.
  • Place aluminum foil on a baking sheet.
  • Place the Asparagus on the baking sheet, spreading out as best possible to make an even layer.
  • Sprinkle the Chestnuts, Garlic, Salt, and Pepper over the Asparagus.
  • Drizzle with Olive Oil.
  • Bake for 5-7 minutes, depending on the thickness of the stalks.

Makes 4 servings.

NOTES: So this was another whim that had a good payback. The pre-cooked Chestnuts, when chopped and roasted exhibit an outer crispness that gives way to a sweet creamy meat that complements the Asparagus. The Garlic adds a nice bite, but also a contrast to the sweetness of the Chestnuts and Asparagus–not to mention roasted Garlic smells AMAZING.

I also want to comment on boiling vs. roasting the Chestnuts. Boiling allows for a more even cooking, and it is easier to remove the meat from the shells. Whenever making Chestnuts, always make more than needed, in case one is bad, or ends up falling into your mouth. Additionally, if you’re just making Chestnuts for eating, after boiling, and shelling, you can still roast with a little salt. Believe it or not, most street vendors boil their chestnuts before roasting them in their cart…gives them a reliable easy to preserve and serve product.

Curried Turkey Stuffed Peppers

Curried Turkey Stuffed Peppers

Ingredients:
1 lb ground Turkey
4 Bell Peppers, large
4 cloves Garlic, minced
2 Shallots, minced
3 Jalapeno Peppers, minced
1-2 Tbsp Ginger, minced
1 Tbsp Chives
1 Tbsp Cumin
2 Tbsp Curry Powder
2 tsp Cayenne Pepper
1 tsp Turmeric Powder
1 tsp ground Coriander Seed
2 tsp Salt
1 cup Chickpeas
1/2 cup Bread Crumbs
1 Egg
Water for Baking
1/4 cup Greek Yogurt for garnish
Paprika for garnish

Directions

  • Preheat the Oven to 375°F
  • Fill a baking dish with water, 1 inch deep. The baking dish should ideally be able to be covered with a lid, and large enough to hold the Peppers.
  • Remove the top of the Peppers and all the inside seeds.
  • Combine all other ingredients in a large bowl and mix well by hand.
  • Divide the stuffing into the Peppers, and place them in the baking dish with the topside up.
  • Bake for 30 minutes.
  • Top with the Yogurt and sprinkle with the Paprika.

Makes 4 Peppers.

NOTES: This is a super simple but flavorful dish. Do not forget the Salt–it is important for bringing out the flavors. My first batch, I left it out and so it was hot but not flavorful–bland even with the Chickpeas. You can also add some seasoning to the Yogurt if you like–it acts as a cooling effect if the Jalapenos prove too spicy. This is an original recipe–inspired by Indian flavors. I hope you enjoy.

Shrimp and Lobster Scampi

Shrimp and Lobster Scampi

Ingredients:
6 Rock Lobster Tails, shelled, meat cut in large chunks
1 lb Shrimp, shelled, de-veined
1/2 cup Butter
2-3 Tsp Cayenne Pepper
6-8 cloves Garlic, sliced thin
2/3 cup Vermouth
Juice of 2 Lemons
2 cups Broccoli, cut in bite-size pieces
2 Tbsp Olive Oil
1 Tbsp Salt
2 cups Water (for steaming)

Directions

  • Bring the water to boil and place the Broccoli in a Steamer.
  • Sprinkle liberally with Salt, and drizzle the Olive Oil over them.
  • Close and steam for 3-5 minutes or until the Broccoli begins to turn bright Green. Set to the Side.
  • Pat the Shrimp and Lobster meat dry, and sprinkle the rest of the Salt, as well as the Cayenne Pepper on all sides of the meat.
  • Melt the Butter in a large skillet, and when the bubbles die down, carefully add the Shrimp and Lobster.
  • Cook thoroughly in the Butter on all sides, about 5-7 minutes on high heat, stirring often.
  • Carefully remove the Lobster and Shrimp to a bowl, leaving the Butter in the skillet. If there are small remnants of Lobster, that is ok.
  • Add the Garlic, Vermouth, and Lemon to the Butter. Be careful in case the flame rises.
  • Cook stirring for about 6 minutes, until the sauce begins to thicken.
  • Toss in the Lobster, Shrimp, and Broccoli.
  • Heat for another 3 minutes, tossing well.
  • Serve as is, or over Pasta or Rice.

Makes 4 Servings, 6 if you use over Pasta or Rice.

NOTES: I love this type of buttery, velvety, lemony, goodness of a dish. I would love to know from where in the world it really came from. In America, we tend to say it is an Italian dish, but so much of our Italian dishes are really in the “spirit of Italy”. In England, Scampi is a bar food made from a Prawn that is battered and fried–nothing like the dish we think of. The name Scampi is Italian in origin, though it refers not to the method of cooking, but rather to a lobster-like curved (ref. scampo) crustacean. The American version of Scampi uses Shrimp, though one often can find “Chicken Scampi”, suggesting that in America, we’ve lost the meaning of the word and use it to refer to the method of cooking it in a garlicky, lemony, butter and wine sauce. Nothing new there.

Pantzaria Salata – Παντζάρια Σαλάτα – Beetroot Salad

Παντζάρια Σαλάτα

Ingredients:
4-6 Fresh Beets (more if they are small)
3 cloves Garlic, minced
3 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
1 1/2 Tbsp Parsley, fresh and chopped
1/2 Tbsp Mint, fresh and chopped
Salt to taste
Water for boiling

  • Bring a pot of water to a boil. Wash the Beets, removing the stems and any long taproots. Place in the boiling water and cook for 45 minutes to an hour–longer if the Beets are large. Beets are done when they are not only fork-tender, but the outer skin easily rubs off.
  • Remove from the heat, and run under cool water, rubbing off the outer skin. Let cool.
  • Chop the Beets into bite-size pieces. I prefer slicing them and then cutting the slices in half.
  • Toss with all the other ingredients, and place in a bowl in the refrigerator for at least 20 minutes before serving.

Makes 3 servings.

NOTES: This is a traditional Greek recipe for Beets. Some folks will also suggest parboiling the Beet greens and chopping them up and mixing them in the salad, but I am not a fan of that. This recipe is a recipe for folks who don’t normally like Beets–like me. I have never been a big fan of beets, finding them too–I don’t know what the word is…. beety? Anyway, this recipe cuts the flavor of the Beets with the Vinegar, Garlic, and fresh Parsley. I highly recommend you use high-quality Vinegar and Olive Oil for this recipe–not the cheap one on sale–you’ll be much happier. Also, never ever, ever use canned Beets–seriously, do you like your food tasting like salt and tin?

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Ingredients
2 cups Brussels Sprouts, halved
1 tsp Salt
2 tsp Steak Spice Rub
1-2 tsp Olive Oil
Water for Steaming

Directions

  • Preheat the Oven to 400°F.
  • Place the Sprouts in a steamer, and bring to a boil.
  • Cook until the Sprouts start to turn bright green, about 2-3 minutes.
  • Toss the Sprouts in a bowl with the Olive oil, Steak Spice Rub, and Salt.
  • Place on a baking sheet, and roast for 15 minutes.
  • Turn on the Broiler.
  • Move the baking sheet under the Broiler for 2-3 minutes, or until a desired brown is on the top.

Makes 4 servings.

NOTES: Brussels Sprouts are one of my favorite vegetables–looking at the various recipes on this blog can show you that. I loved them from a young age…probably due to the Jolly Green Giant’s buttery version. This, so far, has been Michael’s favorite version of Brussels Sprouts, as they are extremely healthy, but also very flavorful.

Though in general, I use Kosher Salt or Sea Salt, I have to really push the Sea Salt for this, because of its coarse nature–roasts amazingly.

Tabbouleh – تبولة

Ingredients:
1 cup Bulgur Wheat
2 cups Boiling Water
3 Plum Tomatoes, seeded and diced
2 Cucumbers, peeled and diced
3 Green Onions, diced fine
4 cloves Garlic, minced
1 cup fresh Flat-Leaf Parsley, chopped
1/3 cup fresh Mint, chopped
1 tsp Cumin, ground
1 tsp Salt
1/2 tsp Black Pepper, ground
1/2 cup Lemon Juice
2/3 cup Olive Oil

Directions:

  • In a large bowl, soak the Bulgur Wheat and Boiling Water for 30 minutes.
  • Using a cheese cloth, squeeze out any excess liquid from the Bulgur Wheat.
  • Return to a bowl and combine all ingredients. Mix well.

NOTES: Tabbouleh was another New York discovery for me – not having ever experienced it in Georgia or Ohio. I fell in love with it. It is light and fluffy and highly flavorful. Thanks to my love Michael for introducing it to me.