pasto a base di pesce /fish dinner

Something  fishy has been going on in Mele Cotte land.  The last few weeks have had me swimming in Balsamic Trout Fillets with Garbanzo Puree and Caramelized Fennel, some Tilapia here and there, and Salmon Pate. I have also been been playing with truffle oil since I returned from NY and it has been quite enjoyable. In addition to the Mini Heirloom Tomato Salad with Truffle Oil Basil Vinaigrette, I have indulged by stepping up my weekend breakfasts by adding a drizzle of truffle oil to my over easy eggs. (My friend Sheila introduced me to that yummy habit a few months ago.)

When I picked up some Mahi Mahi recently, I decided to put the fillets together with the oil.  Having never had Mahi Mahi before, I thought it was funny (only in my own head) that I chose my first taste to be at my own hand.  Yikes!

Loved my marinade.  It went really well with the fish.  My issue I had (with myself not the fish or the marinade) was I didn’t take the time to blot away the excess dripping/liquid.  Having the extra marinade caused a steaming element to the grill pan and I didn’t get the char I would have liked on the fish.  Other than that, I enjoyed it and will make it again…and again…and again.

I made enough here for three or four people.  Obviously, did not eat all of it in one sitting.  But, what I did do was flake the left over fish and enjoyed a Mahi Mahi roll.

All I did was mix up a little Vegenaise, celery, tri-color peppers (diced), and salt and pepper.

Multiple dishes within the same week, from one protein?  Very Robin Miller of me!    Not bad.

Grilled Mahi Mahi with Basil Lemon Marinade

3  4-to-6 oz. mahi mahi fillets
Juice of 2 lemons, rinds chopped and set aside
4-6 leaves fresh basil (more if leaves are small)
1/4 cup white truffle oil
black pepper and sea salt

In a shallow dish, whisk together lemon juice, truffle oil and salt and pepper.  Add basil.  Carefully place the fish fillets in the dish, turning them over to coat.  Add the lemon rinds.

Cover/Seal tight and refrigerate for 30 minutes – 3 hrs. Serves: 4

When ready to cook, remove the fillets from the marinade and transfer to a plate.  Discard the marinade. Spray a stove top (grill) pan with vegetable/oil spray and heat over medium-high heat.  Cook the fish, 4-5 minutes on each side, flipping only once, until cooked through.

Serve with Blueberry Couscous Salad.

Blueberry Couscous Salad
1 cup Israeli couscous, cooked, warm
1 Tbsp basil, finely chopped
1 tsp. jalapeno pepper, seeded and minced (optional)
½ cup toasted pecans, chopped
Grated zest of 1 lemon
1 cup blueberries
¼ cup extra-virgin olive oil
Juice of 1 lemon
Salt to taste

Combine basil, jalapeno, nuts, lemon zest and blueberries. Toss gently to combine. Add to couscous. Whisk together oil and lemon and carefully toss all ingredients together (so the blueberries do not burst). Season with salt to taste. Serves: 4

Mini Heirloom Tomato Salad with Truffle Oil Basil Vinaigrette