mahi mahi, swiss chard and roasted vegetables
I hope today is going well and that everyone is being as productive as possible 🙂
I’ve become slightly obsessed with beets lately- I’ve been juicing them, roasting them, boiling them and eating them in raw salads- I’ve pretty much been doing anything I can think of with beets! They are not grown here in Trinidad (although that’s about to change because I’m planting them to see what happens) so I purchase them at Hilo. I can’t be totally sure that they aren’t grown here, but from the packaging I can tell you that the ones that I’ve come across don’t. I love the intense, bright fuchsia color of these delectable vegetables and can’t seem to get enough of them. I also cooked swiss chard for the first time ever today! I loved the intensity of the colors in the stems and the mildness of its flavor allowing the fish to be the star of my meal.
Oh fish- getting it, cooking it, eating it…I love it all. I find fish so delicious and varied. One fish just never really tastes like another to me (although strangely enough fish can taste like other meats). I purchased mahi mahi recently (unfortunately it was frozen and not fresh, not something I’m particularly happy about, but beggars can’t be choosers) at Seafood Specialists on Royal Road in San Fernando. I got a filet with skin on- another thing I wasn’t too happy about- I don’t like skin on fish or any other meat unless it’s fried and crispy!
So, I thought to myself ‘what can I make today that lets me use both beets and mahi mahi? Well, it was pretty easy. I spoke to my sibling who gives me tons of cooking advice and teaches me a lot about cuisine and techniques- after all that’s what professionals in the industry do- and I was ready to go! I decided on roasting the vegetables and sautéing the swiss chard. Then it was time to decide on the fish and I chose to pan sear it. I hope all of you try this recipe and enjoy it’s down to earth flavorings and no fuss preparations! You must let me know.
Pan- Seared Mahi Mahi Fish
8 ozs mahi mahi fish- cut into 2 filets
1 Tbsp lemon juice
2 garlic cloves thinly sliced
2 Tsp olive oil
Salt and Black pepper to taste
1 cup water
1 Tbsp white flour
To prepare the fish so as to ‘kill the freshness‘ wash the fish with a mixture of flour and water before seasoning- the fish can be left to soak in the flour/water mixture for about 2 minutes and then rinse with clean water. The fish is then ready for seasoning. Squeeze lemon juice over the fish filets and season with salt and black pepper to your desired taste. Heat olive oil in sauté pan on high heat and toss in sliced garlic, let the edges brown for about 1 minute. Then add in fish filets skin side down and cook for about 2 minutes on each side. When sufficiently browned off heat and cover fish and let stand for 5 minutes before serving. Serve with additional lemon wedges if desired.
6 leaves swiss chard, chopped and thick bottom stems removed
1 Tsp extra virgin olive oil
salt to taste
2 garlic cloves, thinly sliced
Pat of butter (optional)
a squeeze of lemon juice (optional)
a pinch of ground nutmeg
Wash and prepare swiss chard leaves. Heat olive oil in pan at medium heat and brown garlic slightly. Add chopped swiss chard leaves and sauté until wilted. Add a small dash of salt, a squeeze of lemon/butter and a pinch of ground nutmeg. Serve hot, immediately.
2 beets washed and peeled
1 sweet potato washed and peeled
4 oz. squash, peeled and seeds and core removed
4 thyme sprigs
1 Tbsp olive oil
salt and black pepper as desired
Preheat oven at 450F for about 10 minutes. Cut all of the vegetables to roughly the same size- I find large chunks to be the best- and place in a roasting pan, add salt, black pepper and the leaves of 4 thyme sprigs. Pour over olive oil and mix all of the vegetables so that the oil is evenly dispersed. Lower oven to 375F and roast uncovered for about 25 minutes or until all vegetables are cooked through. Serve hot.
Serving~ 2 persons
Suggestions~ Prepare and put the vegetables to roast before starting on the fish/swiss chard. When the vegetables are near completion start with the Swiss chard and then cook the fish. Serve with white wine as a perfect compliment, I prefer Chardonnay. Try seasonal vegetables or using different flavored olive oils