This dish is an homage to my father…who can down pistachios faster than a lightening bolt 🙂
Serves 4 Ingredients: 4 6-oz Mahi Mahi filets Juice of 1 lemon 3 Tbs olive oil 1 Tbs dijon mustard 3 Tbs fresh parsley Salt and Pepper to taste Preparation: Pat Mahi Mahi dry. Place in non-reactive bowl with cover (or Ziploc bag). Whisk together lemon juice, olive oil, mustard, parsley, salt, and pepper. Pour…
There is something about childhood favorites that stick with you even as your palette develops.
Have you ever read the ingredient label of a “healthy” packaged food and thought… “So what the heck are you?”
I have lately realized just how much one’s taste buds change over time. Take childhood for instance, you couldn’t force me to eat shrimp or avocados.
I serve these shrimp as either an appetizer or an hor d’oeuvres for cocktail parties. They can also be thrown atop a salad or soup for a protein-filled meal.
With the weather getting cooler, and the days getting shorter, I find myself playing aroudn with heating spcies.
But some great fluke, or simply a gift from Mother Nature, I was surprised by a beautiful Spring-like day yesterday.