Recently…

  • Follow Me on Pinterest

by on July 24th, 2014

Ginger Glazed Mahi Mahi

A fisherman’s tale. (by George)

 

DSC_3790

 

Since this dish would not be possible without the fish my husband caught I decided maybe he should be the one to write his fisherman’s tale.

NOTE: My Corn Dog Shrimp recipe just got picked up by Delish.com. They linked back to my website. Hopefully that will give me more traffic.

 

A fisherman’s tale — by George. 

My recent fishing trip topped off a year of fishing than has run the gamut from remote wild river salmon fishing and off-shore halibut trips in Alaska to white bass fishing in Texas and now most recently going off-shore for yellow fin tuna near Venice as in Louisiana (not to be confused with Italy). Venice is about an hour or so south of New Orleans on the peninsula that forms the tip of the Louisiana boot and the mouth of the Mississippi river. It’s literally the last town at the very end of the last road that follows the western side of the river deep into the thick Louisiana marshland to the river’s end, the Mississippi River delta. It’s not a fancy resort type area like you would find along the Florida coast but it has world class fishing and it is a major staging area for off-shore drilling companies and on-shore natural gas processing (which I used to know a little about)

We were hoping to get into some yellow fin tuna as more are caught here than anywhere but after catching our live bait near  a nat gas platform and then a 40 mile  ride out to the deep blue gulf waters (around 1500 feet plus) and hours of very hard fishing we gave up and starting trolling for Mahi Mahi. The highlight was when 3 of them all hit at exactly the same time. The reels seemed to spin out of control and we learned first hand how fast and strong these fish really are.  It’s hard to describe how vibrant their colors are in the water. Unfortunately for us that was all we would land for the rest of the day. We blamed it on the weather – what else?

Most people think you only catch them in Hawaii but Mahi Mahi is a type of saltwater fish commonly found in warm coastal waters around the world, including Southeast Asia, the Caribbean, and even some parts of Australia and yes – the Gulf of Mexico.

The word mahi  is Hawaiian for “strong.” The fish is known in Spanish as the “dorado” or in English, the dolphin fish. Now don’t get too upset with me; we are not talking about Flipper, the bottlenose dolphin, an air-breathing mammal.  The dolphin fish (Mahi Mahi) is just that, a fish not a mammal.

Mahi Mahi are incredibly beautiful fish. They are fast-growing and live no more that five years. They can swim over 50 mph and light up like a neon sign when on the run with electric hues of blue, yellow and green.

 

image

 

Mahi-mahi is known for its firm white flesh and generally sweet flavor. It’s less “fishy” tasting than other species and there’s lots of ways of serving it. It’s dry, flaky texture makes a good base for many different sauces, crusts, and flavors.

Here’s how we prepared it.

 

DSC_3760

I love using the little frozen garlic cubes I bought at Trader Joe’s

DSC_3763

Mix all the marinade ingredients and marinate the Mahi Mahi for 20 minutes. Reserve the marinade. He did the fish on the grill instead of in a skillet.

DSC_3793

I served the Mahi Mahi with the reduced sauce (marinade) and my Avocado Melon Salsa.

 

 

Ginger Glazed Mahi Mahi
(recipe from DECODIANA at All Recipes)

3 tablespoons honey







In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

DSC_3797

by on July 19th, 2014

Avocado Melon Salsa

Love those summer melons!

 

DSC_3758

 

I came across this recipe when I was looking for a side dish for some Mahi Mahi my husband caught back in June. (His fisherman’s tale to come soon.)

I turned to the internet and with just a few seconds came up with this from Epicurous’ website. I love cantaloupe, especially in the summer when smell of the fresh melons catch you when passing them in the market; and there’s nothing better than a juicy sweet watermelon.

You have probably made mango salsa many times and if you have tried a fruit salsa with cinnamon tortilla chips, that should be on your list of easy summer sweet endings to your meal. I’ve never really thought of using watermelon or cantaloupe in a salsa but why not; and I think avocado goes well with any fruit salsas. At first I was going to just try the cantaloupe but I had some beautiful watermelon left from the 4th so I thought the more the merrier and decided to use both the melons in this fruity salsa.

This Salsa makes a great side dish with fish or just about anything you might want to do on the grill. I mentioned fruit salsa above and I think this salsa would also be good with a bowlful of chips, but maybe a salty tortilla chips because who doesn’t salt their melons?

Hope you enjoy this.

Continue reading »

by on July 14th, 2014

Marinated Slaw

A Mamaw recipe.

DSC_3389

 

I have posted plenty of slaw recipes here. Cole Slaw and just Slaw. We’ve had that discussion before about whether something is a cole slaw or just plain old slaw.

Mamaw was my sister’s husband, Gary’s, grandmother. I remember meeting her maybe just once but I have been cooking some of recipes for 45 years now. Wow, that really says something about those old recipes that get passed down in families. The only recipe for Banana Bread that I will ever make is Mamaw’s. I’m not even related to Mamaw’s but I can imagine the dinners she use to cook for all her family.

I think slaws can go with just about any type of meal. I made this Marinated Slaw one night with bar-b-q pork steaks that my husband does; and he does the best ones ever. We have them cut over 1″ thick and he smokes them on the Kamoto Joe Smoker. I did baked sweet potato slices with a rosemary butter drizzled over top, and of course, deviled eggs.  We can never have bbq without deviled eggs.

The best thing about this slaw other than the sweet/sour taste and the crunch is the fact that it will last over a month in the refrigerator.  Now you don’t have to throw out all those other coleslaw/slaws the next day because they are soggy.

Continue reading »

by on July 9th, 2014

Garlic Lime Pork Tenderloin

I’ve made this four times now.

 

IMG_6102

 

I’m sure you have all prepared pork tenderloin some way. We prefer pork tenderloin over a pork loin roast because it is so juicy and tender and quick to cook.

One of the easiest ways I have prepared it is to cut into about 1 1/2″ pieces, wrap with bacon, marinade and throw on a grill for a quick cook. But after trying this recipe when were in Austin for Thomas’ birth, I don’t think I will ever do pork tenderloin any other way. Since that weekend, I have made this 3 other times.

Cook’s Illustrated gave three versions of the marinade. I have tried two, this one and the orange garlic lime. I like them both and I will give you the orange marinade at the end of this post.

I don’t know if you have ever bought a Cook’s Illustrated magazine but if you haven’t you should. They try and try a recipe until they get it just right and they focus a lot on the techniques of cooking which makes it easier to cook great food with their detailed instructions. The paper copy of the magazine always has black and white sketches of the foods but my digital copy on my iPad starts black and white it it slowly changes to a beautiful colored photograph of the food they have just prepared.

According to CI the shape of the pork tenderloin does have much surface area for browning. Pounding the meat into a flat steaks gives more surfaces for the meat to touch the grill leave more flavor into every bite.

I hope you will try this recipe and if you have a favorite pork tenderloin recipe, please leave in “comment” section at the bottom of the post. That’s below the three little pictures at bottom.

Continue reading »

by on July 4th, 2014

Heirloom Tomato Salad

Happy 4th of July everyone!

DSC_2891

 

I love browsing farmer’s markets and while in Austin or Chicago we always visit their local markets. I have a hard time finding one around me that I feel is a real farmer’s market where they bring in their own foods.

Don’t you just love picking up fresh tomatoes at a farmer’s market or road side stand and smelling them. I do, and there’s nothing better than a tomato you pick from your own vines.

It’s hard to believe there are so many varieties of tomatoes and the colors are almost rainbow like. My favorite tomato would have to be a fried green tomato with a crunchy cornmeal coating. Remember when cherry tomatoes were first around and they were so cute to put in things. Then came the grape tomato that is so sweet you feel like you are eating candy; and now you can find all shapes and colors.

I happened to pick up these little heirloom tomatoes one day at the store and loved being able to eat the green ones along with the other colors and what a pretty salad they made.

This would make a great salad/side dish for any summer get together and I just bet you used some kind of tomato in your 4th side dishes.

Continue reading »

Related Posts with Thumbnails