Thursday, September 17, 2009

Mahi Dinner with Asian Salad


Well I have finally assembled enough cookware to be able to make a grown up dinner, as mac 'n cheese is getting a little old. I tried a new salad recipe which turned out to be really great. It got rave reveiws, and any salad that a guy can't stop talking about is pretty impressive, given that I know few guys that get too excited about salad. I made baked Mahi with a honey lime marinade that was really outstanding (my own recipe), and served with wild rice and green beans. I was really pleased with how everything turned out, and it was a great fancy dinner without being too heavy. Here's the recipes...

Romaine Salad with Mandarin Asian Dressing

  • 1/2 cup slivered almonds
  • 1/3 cup rice vinegar
  • 2 tablespoons Asian (toasted) sesame oil
  • 1 1/2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons freshly grated ginger
  • 1/2 teaspoon dry mustard
  • 1/2 cup mandarins oranges
  • romaine lettuce (about 2 heads) in bite-size pieces
  • 1/4 cup chopped red or yellow bell pepper
  • Salt and pepper

Preparation
1. In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.
2. In a small bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.
3. Mix lettuce, oranges, bell pepper, and almonds in bowl. Mix gently, adding salt and pepper to taste.


Marinated Mahi

  • 2 Mahi Fillets
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • juice of one lime
  • grated rind of one lime
  • 1/2 teaspoon mesquite spice blend
  • salt and pepper

Mix honey, soy, lime, spices, and rind well. Marinate thawed Mahi for 45 minutes. Place is lightly greassed baking pan, drizzle extra marinade on top, and bake at 400 for 20 minutes.