Friday, February 20, 2009

Recipe Interlude I : Mahi Mahi with Quinoa Tapenade

Mahi Mahi with Quinoa

The Fish:

Lay out four or so pieces of Mahi Mahi in a baking pan
Drizzle olive oil ontop
Open a bottle of white wine, pour one glass on the fish and pour one for yourself
play music
add lemon juice, maybe a quarter of a cup?
Cut up about 15 pitted spanish olives, like 2 hand fulls and toss on top
do the same with 5 cherry tomatoes
Dice up a few sprigs of fresh dill and basil leaves (must be fresh) toss on top
add pepper
Top each fish piece with a lemon slice
Put in the oven at 350 for about 20 minutes, or til the fish is done (dont over cook!)

Quinoa Tapenade:
Is made just like rice, so it soaks up the goodness you put instead of water
1 cup quinoa (dry, rinsed)
1 1/2 cups chicken broth
a dozen snow peas (pea pods) chopped up to bean sized
a table spoon of olive oil
chopped up roasted peppers (2 big ones)
An 8 oz jar of Artichoke Caper Tapenade (trader joe's sells this as does Braswell's Select)
put all this in a pot, bring to a boil, cover and simmer on low for 15 minutes, remove from heat for 5 minutes keep covered then fluff and serve

Serve with Steamed Asparagus aldente, topped with butter and diced fresh dill

(I totally forgot to take a picture- but it was so tasty that i am passing on the recipe but please note - it will look nothing like the above photo lol)

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