July 14, 2015 baked Mahi Mahi, Steamed Asparagus, and Crescent Rolls
I filed my Reply brief in the 10th Circuit today, which lifted a great burden off my shoulders and I finally felt like shopping for food for a change. After posting the brief at the post office I drove to Sprouts. I bought a 1 lb. piece of fresh Mahi Mahi, some asparagus, an eggplant, and lamb chops,
This is the last meal we are cooking before we shut down the kitchen.
When Suzette came home we looked in the fridge and she put together the ingredients for a fabulous baked fish wrapped in an Hoja Santa leave and baked in aluminum foil in the oven along with crescent rolls. I can tell you how unusual the flavor of Hoja Santa is it is slightly bitter with a.slight taste of licorice. A very unusual flavor. I found a bundle of three leaves at ranch Market a week ago. I also chopped up ½ of an Anaheim chili, four shitake mushrooms, six scallions, three white mushrooms.
I cut the fish in half and Suzette drizzled lemon and a bit of Vietnamese fish sauce over each fillet and wrapped the lightly sauteed chopped ingredients and the fish with an Hoja Santa leaf and then wrapped each bundle with aluminum foil and crimped it so the fish was sealed inside aluminum foil and baked the the foil wrappers in a 375 degree oven for twenty to twenty-five minutes, which was long enough for the fish to cook and most of the vegetables except the Shitake mushrooms to disintegrate into a light sauce around the leaf wrapped fish. This was a really unusual and delicious meal, almost like ring at the beach in Oaxaca or the Yucatan.
We drank an interesting bottle of 2012 Laudun cotes-du-Rhone villages Controlle white produced by Pierre Henri morel (total Wine $14.99 less 15%. The wine tasted Bette a little less cool with huge character. We enjoyed sipping it as we watched stage 10 of the Tour de France, when Chris Fromme took a 1 ½ minute lead on everyone else in the Tour in a mountain top finish on the first day in the Pyrrenes.
Bon Appetit
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