I bet anyone who likes the beach and seafood is really upset about the oil spill incident that recently occured in the Gulf. I, for one am VERY heartbroken and concerned about the future impact to the flora and fauna of the underwater world. So, it is with a sad heart and a mourning spirit, that Nic and I decided to treat ourselves to a gulf delicasy of Mahi-Mahi, along with an Israeli couscous salad with mixed vegetables.
In case you are not acquainted with delicious mahi-mahi, first let me say that although it is sometimes called "dolphin-fish", it is NOT related to the DOLPHIN as we know it!

This is an illustration of the Mahi fish. These fish are surface dwelling, ray-finned fish found in off shore temperate, tropical, and sub tropical waters around the world. they average somewhere between 15- 29 pounds,and have a mild taste similar to whitefish, tilapia, or flounder.

Pesto Sauce:
1/3 cup of olive oil
1 clove of garlic
juice of one lemon
dash of salt
half cup cherry or grape tomatoes
1/3 cup of chopped basil leaves
3-4 tablespoons of chopped flat leaf parsley
Mix all the ingredients together in a food processor. Set aside

Oven Seared Mahi-Mahi with Pesto 
Serves 2
2 mahi-mahi filets
3 tablespoons pesto
2 Tbsp olive oil
Kosher salt and black pepper
Extra olive oil for greasing pan
1. Grease a glass baking dish with a very small amount of olive oil.
2. Season both sides of the mahi-mahi with salt and pepper and then coat the top of each mahi-mahi filet with 1Tbsp olive oil
3. Place the filets in the baking dish, and bake at 350 degrees for 15-20 minutes, or until the fish flakes easily with a fork. Top with pesto and serve immediately.

Mixed Vegetable Israeli Couscous
2 cups chicken broth or water

1 cup Israeli couscous
1 teaspoon olive oil
1/2 teaspoon salt
3/4 cup chopped grape tomatoes or cherry tomatoes, cut in half
3/4 cup chopped broccoli
1/4 cup chopped red onion
3 green onions, chopped
1/2 cup chopped parsely
1/2 teaspoon hot pepper flakes (optional)
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste
Bring broth or water to boil. Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
Combine couscous with broccoli, tomatoes, red onion, parsley and hot pepper flakes.
Whisk together remaining ingredients and combine with couscous mixture.
Season with additional salt and pepper to taste.
Makes 4 to 6 large side servings.
2008 Terre di Giumara Inzolia
Inzolia is one of the oldest native white grapes of Sicily. It is planted also in Sardinia, Latium and Tuscany, where it is known as Ansonica. Its vine is very resistant to the dry weather and has sparse foliage, requiring less water. This is one of the three main grape varieties used in Marsala production, but it is often bottled as a dry white table wine.
This wine is fermented at controlled temperature for 20 days, then aged 4 months in stainless steel tanks and 2 months in the bottle.
Tasting notes:
It has a light golden color. The nose opens with tangerine, ripe pear and minerals, but it translates to citrus fruit and chamomile flowers on the palate. Light bodied and tart with a persistent and intense finish. (retail $11.99 - AVIN6719568292348).

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