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.