Pan Seared Mahi Mahi with Serrano Peppers & Crispy Shallots Served with a Side of Roasted Baby Zucchini, Heirloom Tomatoes, & Purple Potatoes

I know it’s been awhile since my last post, sometimes life gets in the way of hobbies, I’m back now 🙂

You are going to love this delicious and healthy dish.  I’ve been trying to get more creative with my plating and take better photos of my food so let me know what you think!

Serves: 2

Prep Time: 20 min

Cook Time: 25 min

Ingredients:

• 3/4 – 1lb Fresh Mahi Mahi, cut into 2 pieces
• 5 Baby zucchini or regular just sliced into small pieces
• 2 Small to medium heirloom tomatoes, sliced
• 6-8 Purple potatoes, sliced very thin
• 1 Serrano pepper, sliced very thin
• 1 Green onion, sliced very thin
• 2-4 Shallots, sliced very thin
• 1-2 Cloves of garlic, minced
• 2 Lemons, one for juice, one for garnish
• 1/2 TBS of butter
• Kosher salt
• Fresh ground pepper
• Dried fine herb blend

Instructions:

1. Pre-Heat oven to 400 degrees
2. Slice up the produce as directed above
3. Place purple potato slices on a “Pamed” baking sheet, and place in pre-heated oven. Bake for 25 min.
4. While potatoes are baking, heat up a grill skillet to medium high for your zucchini and tomatoes, drizzle with olive oil and place on heated skillet, grill on both sides until cooked.
5. Heat another medium non stick skillet to medium high for the fish, place a 1/2 TBS of butter in the skillet and cook the sliced shallots and garlic until crispy, remove and set aside.  Then add fish, meat side down, cooking for 4 min.  Flip and cook for 4 more. Transfer Zucchini, tomatoes, and fish into a casserole dish to finish in the 400 degree oven for about 8 more min, or until fish is cooked through.
6. Plate meal, put green onion on top of potatoes. Place shallots, serranos and garlic, on top of fish, sprinkle with salt and pepper and then drizzle with lemon juice.

Enjoy, Cheers!

Baked Rockfish with Truffled New Potatoes and Dandelion Greens

There’s so much to love about this meal!  The flavors are wonderful!

Prep: 15 min

Cook: 30-40 min

Serves: 2-3

Ingredients:

• 1lb of wild rockfish, fresh or frozen and thawed
• 4-6 new potatoes, cubed
• 1 lrg bunch of dandelion greens
• 4 sliced of reduced sodium uncured bacon, cooked and chopped
• 3 garlic cloves, minced
• 1-2 lrg lemon(s), juiced
• 1 sml lemon, sliced for garnish
• 1/2 C panko bread crumbs
• 1/4 C flour
• 1 Egg beaten
• 1/2 parmesan cheese, grated
• 1/4 tsp smoked sea salt
• 1/2 tsp rosemary
• 1/4 tsp fleur de sal
• 1 tsp fresh ground pepper
• White truffle oil
• 2 TBS butter, melted
• 1/2 TBS butter for dandelion greens

Instructions:

• Preheat oven to 475 degrees
• Place potatoes in glass pan and sprinkle with salt, pepper, rosemary, garlic, and drizzle a bit of white truffle oil and toss- place in oven.  Cook for 30-35 min Once plated drizzle a bit of white truffle oil on top.
• In 3 medium bowls or plates place flour, egg and panko and parmesan mixture in each bowl.
• Wash fish, season lightly with smoked salt and pepper, dredge in flour, dip in egg, then coat fish in panko
• Drizzle melted butter evenly on top of fish filets and place in oven when potatoes are halfway (take potatoes out and toss when you put fish in then return to oven).  Fish cooking time depends on how think the filet is, cook until flaky.
• Last 10 min cook dandelion greens in butter, lemon, and salt and pepper on medium high for 7-9 min.  Add already cooked bacon at the end and toss.  If you want to get fancy add a parmesan chip on top of the greens.  (Place a small handful of parmesan cheese on a plate (level it) and microwave for 30-40 sec, until slightly golden, let cook and scrape of with a spatula).
• Sprinkle  fish with a small pinch of smoked salt and garnish with lemon wedge.

Truffle Mushroom

Whole Snapper Paella

Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. However, in most of Spain and throughout Latin America, the term paellera is more commonly used for this pan, though both terms are correct, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language.^[15][16] Paellerasare traditionally round and shallow, made of polished steel with two handles.^[17]

Prep: 15 min

Cook: Time 30 min

Serves: 2

Ingredients:

• 1 whole wild snapper, 1-1.5 lbs
• 1 C whole wheat couscous
• 1/2 C chicken stock
• 12 asparagus tips
• 12 thick mushroom slices
• 1 medium tomato, diced
• 1 medium shallot, diced
• 1 lime, juice
• 1 lemon, sliced thin
• 2 TBS butter
• Spices ground together in mortar and pestle: 20 saffron threads, 10 peppercorns (mixed colors), 1 tsp sea salt, 8 dried tepin chiles, 1/4 tsp sumac
• 4 garlic cloves, chopped and roasted in oven on 350 for 15 min or until golden brown ( sprinkle on paella when done before serving).

Instructions:

1. In a large paella pan spray a few shots of Olive Oil Pam and then lay the couscous down.
2. Sprinkle half of the spice mixture onto couscous evenly and lime juice.
3. Lay snapper in the middle of pan.
4. Arrange asparagus, tomatoes, mushrooms, and shallots in a circle around snapper.
5. Pour chicken stock on the circle around the fish.
6. Lay lemon slices on top of snapper.
7. Sprinkle remaining spice on top of everything.
8. Top fish with 2 TBS of butter.
9. Seal tightly with foil or parchment paper.
10. Cook  for 30-35 min @ 425 degrees.
11. Sprinkle paella with garlic crunchies and serve up snapper with a side of couscous!

Enjoy!

Mortar and Pestle