Tuesday, August 11, 2015

Mediterranean Mahi Mahi, August 9, 2015

I have never, until the last couple of weeks, made fish cut in chunks. Just in the last couple of weeks, I have done catfish wraps with the fish cut in chunks and now this beautiful mahi mahi dish. I am kind of digging it. Sunday night, our plates were just gorgeous with colors! Along with this fish dish, I made a lovely (and yummy) primavera pasta salad and green beans in coriander sauce.

Mediterranean Mahi Mahi
1 lb. mahi mahi, cubed (or similar---grouper, red snapper, halibut, and tilapia would probably all work nicely)
3 or 4 plum tomatoes, quartered
1 Vidalia onion, chopped
1/2 c. kalamata olives, halved (unless you have someone, like Jeannene, who hates them)
3 cloves garlic, minced
1 bell pepper (I used a green one)
1/4 c. dry white wine
A drizzle of olive oil
1/4 c. feta, crumbled or cubed
1 lemon, cut in wedges

Preheat oven to 350 degrees. Toss everything except feta & lemon together. Bake about 15 minutes, until fish is cooked through, in a 13x9 baking dish. Toss with feta and serve with lemon wedges. Serves 4. 

Green Beans in Coriander Sauce
1 lb. green beans
1 1/2 tsp. coriander
1/2 tsp. cumin
2 tbsp. butter
Chives, snipped over the top for garnish

Bring a pot of salted water to a boil. Cook green beans in it for about 7 minutes. Reserve about a cup of the cooking water before draining the beans. Bring cooking water to a boil with coriander & cumin. Simmer on low about 15 minutes. Stir in butter. Return green beans to pot and toss to coat them. Garnish with chives. Serves 4.

Primavera Pasta Salad
1 lb. rotini or similarly shaped pasta (I used trottole because it's what I had on hand)
A head of broccoli, cut into florets
3 slender carrots, sliced
1 bell pepper, diced (I used an orange one)
2 stalks celery, chopped
6 oz. crumbled feta cheese
8 oz. Italian dressing (I used Newman's Own light)
(or whatever veggies you like)

Cook, drain, and cool pasta. Toss with everything else. Serves 8-10. 

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