A Nice Supper

by

Apple-Mustard Mahi-mahi

Something for the taste buds to enjoy. Yes the portions are getting smaller. We Americans eat too much and we are trying to lose some excess weight and still get some taste. I must say these go very nicely with steamed asparagus and mayonnaise.

1 Mahi-mahi fillet
1 Tbs unsalted (sweet) butter
1 Tbs olive oil
salt & pepper – to taste

—--Sauce—–

1/3 cup heavy cream
1 Tbs coarse ground mustard

—--Apple Stuff—–

1/8 cup apple vinegar AND
1/8 cup apple juice OR
1/4 cup apple jack

Salt and pepper the fish fillet to taste. Sauté the fish in olive oil and butter. About 4 minutes per side. Crisp, but not burned. Can be golden brown to almost blackened. Set fish aside and keep warm.

Deglaze the pan with the apple stuff, either vinegar and juice, or apple jack. Add the mustard. Turn the heat up and reduce by half. Turn the heat down a bit, add the cream and stir over heat until the sauce thickens a bit.

Cut the fish in half, one half per person, and pour the sauce evenly.

This is for two people who are trying to lose a bit of weight and still enjoy good food. If you are not trying to lose weight, just figure this per person and you should be about right.

HERSELF SEZ: YUMM! If you add a salad and a couple of veggies, this should still be the right sized portion for those who are NOT trying to lose weight.

Sautéed Red Potatoes
Kind of a nice variation to the hum-drum. Pretty easy too.

3 small Red Potatoes
1 Tbs unsalted butter
1 Tbs olive oil
1 clove garlic, minced
1/2 tsp fresh parsley, chopped
1/4 tsp dill
salt and pepper – to taste

Do not peel potatoes. Boil the potatoes in salted water for 20 minutes.
Drain and let cool. Then slice about 1/4″ thick.

Mince the garlic. Stir garlic, salt, pepper, parsley, and dill together.

Heat a skillet with olive oil and butter until the butter foams. Do not let the butter turn color. Sauté until golden brown. Turn, and just before cooking is finished sprinkle with the spice mixture. Continue cooking for another 30 seconds to a minute, or until the garlic aroma just begins diffusing.

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