i’ve been posting and cooking, and cooking and posting, and drinking coffee, and then cooking and posting some more. occasionally, i even sleep.
but that archiving stuff, i’ve been neglecting that.
and so, in one fell swoop, i’ve decided to upload a boatload of recipes that have been skulking menacingly on the hard drive of my computer.
give them a quick once over if you have time, and should you feel the need, try cooking them once or twice and tell me what you think. constructive criticism only makes us better, and i could certainly do with a little improvement.
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.