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- Peter: YOU LIE or you’re damn good in the kitchen! lol Beef Wellington’s tough to get right as you have...
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- We Are Never Full: Perfectly cooked, Mike. GREAT GOING! I would’ve shed a tear if I saw grey-brown meat inside...
- nina: Perfectly cooked beef in puff pastry - it does not get any better than this. Lovely post.
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Archive for the 'Seafood' Category
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Poached Mahi Mahi with Papaya Mango Salsa
Today’s dinner is subtle, spicy, and sweet: a delicately prepared filet of Mahi Mahi, poached in a light, spiced wine, topped off with the tropical flavors of a mango and papaya based sauce.

The holidays have come and gone and now we’re on to that Tuesday/Wednesday part of the year. With the holidays, vacation has also passed.
Despite living in Florida, my wife and I relaxed a little further south in Key West (still Florida) with my family. We had a good time and ate a lot of good food. Fish and the sea were a large part of the entire trip, whether it be the SCUBA, the restaurants, or the sport fishing. Everything had its ups and downs–for instance, much to my surprise, sea sickness is quite common among SCUBA divers, or at least, the ones on the boat with me that day. They don’t teach you what to do when your dive partner chums the waters more times…
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Poached Mahi Mahi in Vanilla Cream Sauce
Fish…and vanilla?

This dish was inspired by Lydia over at The Perfect Pantry. A while back, she had posted a recipe for Sea Bass with Vanilla Cream Sauce that just intrigued me as I had never seen vanilla used for anything outside of dessert and baked goods, let alone with meat/fish. I mean, there’s fish…and vanilla. Huh?
There’s really no reason vanilla can’t be used for other things (e.g. a la chocolate and chicken), but its funny how you just sort of typecast things. Kind of like how my colander is only for pasta–it was embarrassingly shocking for me when I realized I could also use it for boiling potatoes (…or anything other than pasta). Vanilla with fish seemed like another such “aha!” kind of moment…just not as embarrassing.
This idea bounced around in my head for a while, all but forgotten, and then I was reminded of vanilla and fish once again when it showed up on French Laundry at…
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Macadamia-encrusted Mahi-Mahi
Mahi-Mahi, macadamia nuts, and pineapple–this is a dish that just screams Hawaii. Even if you’re not a big fish person (like me), this dish should be pretty inviting to you because who could turn down those Polynesian flavors? (The correct answer, for those keeping score at home, is nobody
) You take a delicate, flaky fish like Mahi-Mahi, bread it using the distinct, rich flavor of macadamia nuts, and top it off with a creamy, tropical-flavored sauce. This will either have you feeling like you’re somewhere tropical or leave you nostalgic/jealous, wishing that you actually were somewhere tropical…
- Roughly 1 lb of Mahi-Mahi
- Extra virgin olive oil
- Butter
- Breading:
- 3/4 cup of bread crumbs (Panko breadcrumbs [these are Japanese style] are ideal, but not necessary)
- 1/2 cup macadamia nuts
- 1 tsp ginger powder
- black pepper
- salt
- Sauce:
- 1/2 cup of white wine
- 1/2 cup of chicken stock
- 1/2 cup of heavy whipping cream
- 1/3 cup of pineapple juice/chunks
- 1/4 cup of coconut (I use grated coconut in syrup,…
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