close your eyes and imagine you are a five-year-old. it is your birthday, and your parents have tied a bandana around your head to cover your eyes with. the time for presents has come, and when the big reveal finally happens, you find a mini-clydesdale standing in front of you.
it’s a horse, and as a five-year-old, you realize how awesome that is. but once this realization passes, aren’t really sure where to go from here. you don’t know if it will be your friend. you don’t know if it is dangerous or not. you aren’t even sure what an animal like a mini-clydesdale can be used for. can you ride it? do you take it for walks? does it stay in your house or outside? because you don’t know the answers to any of these questions, you just kind of stand there slack-jawed in surprise and excitement and confusion.
now imagine that you are you, and the mini-clydesdale is the perfect 10. i gave you a list. i did a good job of telling you why i made the list in the way i did. but i didn’t really tell you what it is good for.
so now, i’m going to teach you how to ride the mini-clydesdale. that’s right, it is recipe time.
mahimahi, flaky and majestic.
three sauces, three mahimahi fillets, and a pile of vegetables.
mahimahi, also known as shiira in japan.
spicy mango sauce, garlic white wine cream sauce, and shiso-pesto.
pan-fried in olive oil, and lightly seasoned with salt and pepper.
three colors, three flavors, three sauces.
sauce week continues uninterrupted.
sauces 4, 5, and 6 called for a slight change of pace. sauces 1 through 3 were given the honor of adorning chicken breasts, and i think that may have been a little too easy for me. so tonight i decided that only my favorite fish would do. mahimahi, referred to by the japanese as shiira, has a super fresh white meatiness that is second to none. moreover, it is notoriously tough to cook well. the whiteness of its meat carries a downside; when cooked too much, it becomes heinously dry and nearly inedible.
i decided to challenge myself. for the past few days i had been thinking about which sauces would be able to transform such an already magnificent fish into a masterpiece. i decided on a garlic cream sauce, a shiso pesto, and a spicy mango sauce with mint. i think everything went swimmingly.
feast your eyeballs.