February 1, 2007
I was born two weeks before "Gilligan’s Island" premiered on television in September 1964. Looking back, I must remember the show from reruns, because it was only on for three seasons. I can’t say that I was ever a huge fan, but so much from that show is steeped into American pop culture that certain words or phrases will conjure up memories.
As you might have heard on the news, it was unseasonably warm here in Boston last month. I couldn’t help but think about taking time off and a three-hour tour out on Boston Harbor. I didn’t take one, but it occurred to me as I was thinking about cooking some fish today — mahi-mahi to be exact.
I usually don’t get too intimately involved with fish. I keep it simple. I’ll season fish with some olive oil, sea salt, pepper, lemon juice and a bit of dill. Nothing too fancy. But today, I remembered the sweet red pepper and sweet white onion in my refrigerator and thought they might be nice on top of the fish. I could add some dry white wine, soy sauce, freshly squeezed orange juice, and some maple syrup. I could just taste it in my head!
Most of my recipe posts here will be baked goods but, after the holidays, I needed a little break from baking. Plus I needed to cook this Mahi-mahi, so that I’d have dinner for the next few days. Luckily I’m not shipwrecked like those crazy castaways from the S.S. Minnow, but I do like seafood.
The preparation time is about 20 minutes, but I admit to being a bit distracted while cooking. I was watching "Brothers & Sisters." It might have taken me less time if I hadn’t been running back and forth between the living room and kitchen. Anyway, I hope you enjoy this recipe! I certainly did. The onions and peppers roasted nicely and the flavors permeated the fish.
Sweet & savory mahi-mahi
1 pound mahi-mahi
1⁄2 cup chopped sweet red pepper
1⁄2 cup chopped sweet white onion
1⁄4 cup dry white wine
1⁄4 cup orange juice (juice of 1⁄2 an orange)
1 T olive oil
1 T soy sauce
1 T maple syrup
1⁄2 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground ginger
Place fish in shallow baking pan. Place chopped pepper and onions on top of fish. Whisk liquid ingredients together then pour over fish. Sprinkle pepper, garlic powder and ginger on top of fish. Bake fish uncovered in a 425 degree oven for approximately 35 minutes.
Comments
rvonknorring (rvonknorring) says...
Thanks for sharing a fish dish with us Lisa. I'm really excited about trying this one out. We are able to eat fish here (Costa Rica) more than I ever did back in Kansas, but I'm not had a lot of practice in preparing it. This helps!!
With all those great items in it, I can almost smell how great it will be!
February 2, 2007 at 7:57 a.m. ( permalink | suggest removal )
ljohnson (ljohnson) says...
You're quite welcome Ronna! I'm glad you liked it. You must have some wonderful fresh fish in Costa Rica. If you try it, let me know how it turns out! And I loved your column on being an expat!
February 2, 2007 at 11:40 a.m. ( permalink | suggest removal )
rvonknorring (rvonknorring) says...
I fixed the above recipe using "snook" (the white fish I had available) and it was awesome. The combined flavors were fantastic. It was a nice change from how I usually serve up fish and I'm looking forward to my leftovers for lunch today. Keep the ideas coming!
February 7, 2007 at 10:41 a.m. ( permalink | suggest removal )
ljohnson (ljohnson) says...
That's great! It's so nice to get feedback on recipes. I'm working on something new for Valentine's Day that should be up pretty soon!
February 7, 2007 at 3:37 p.m. ( permalink | suggest removal )
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