Blackened Mahi Mahi
Ingredients:
- Mahi Mahi
- Blackened seasoning (to taste)
- Tbsp of olive oil
- Mango salsa (optional)
Heat a skillet over medium/high heat with about a Tbsp of olive oil. Cover the Mahi Mahi with the blackened seasoning. Place in hot pan skin side down, turn after about 5 minutes and cook until done on the other side. Place on top of about 2 Tbsp of mango salsa (I got mine from Fresh and Easy, I have made it, but I didn't have the ingredients I needed for that tonight).
Parmesan Garlic Orzo
Ingredients: (4 servings)
- 1 cup of orzo
- 2 Tbsp butter
- 2 Tbsp of minced garlic
- 1/4 cup parmesan cheese
- 2 Tbsp milk
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese.
Phyllo wrapped asparagus
Ingredients:
- 1 Package phyllo dough, defrosted (you will not use it all)
- 2 Tbsp unsalted butter, melted
- 1 bunch green asparagus, trimmed
- ½ cup parmesan cheese, grated
- Coarse ground black pepper
- Preheat oven to 350F.
- Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green.
- Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. (This can be done a day ahead).
- Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some parmesan and then pepper. Place another layer on top and repeat with the butter and cheese, until you have 3 layers.
- Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.
- Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up. Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.
- When ready, bake until golden brown, approx. 15 minutes. Serve hot with the sauce.
- ½ cup mayonnaise
- 1 tablespoon grated horseradish
- 1 teaspoon capers, minced
- 2 teaspoons whole seed mustard
- salt and pepper to taste