Inspired by one of Scotte's recent culinary adventures, I made a great light dinner tonight:
Mahi Mahi with Avocado & Corn Salad
Mahi Mahi with Avocado & Corn Salad
The fish:
It started as a frozen filet from Whole Foods. After thawing, I sauteed it in olive oil in my favorite non-stick pan. I sprinkled it with cumin and black pepper. Mmmm, light, flaky, tasty.
The salad:
I took a 1/2 bag of frozen corn kernels and roasted them in the oven for about 15 min at 400 degrees. Before popping them in, I drizzled it with olive oil and sprinkled - you guessed it! - cumin and black pepper liberally across the top. Then I diced and scooped a whole avocado, and mixed it with the cooled corn.
And, here's the shocker -- I made my own vinaigrette! I've never done that before! It took 2 tries to get something tasty -- but I ended up mixing together 1 tsp of dijon mustard, about 1/2 tsp of lime juice, cumin, black pepper (natch!), and olive oil. It didn't mix together as well as I would've liked, and it was kinda tart, but overall it did the trick.
3 comments:
Way to go! And good for you roasting the corn! You should get and try a little coriander with the cumin. They go great together. Coriander is the seed version of cilantro. And cilantro is a treat with cumin!
Thanks. I was laughing to myself as I was making it that it was one of those very rare occasions when all of my Food Network viewing paid off - cuz I knew how to score the avocado *before* scooping, thus preventing any annoying mess of dicing. Tee hee!
That looks beautiful. Vinaigrette's are wonderful. If the lime is too tart for you, try a making one with sherry or champagne vinegar. they have a little sweeter finish to them. Your Mahi mahi is divine looking.
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