Friday, June 12, 2015

Mediterranean Pasta with Mahi Mahi

There are sometimes when you innately miss something in life. You can't put your finger one it - but though your world is full of light, there is an ache. 

Now often, any ache I have going, I contribute to lack of food. But today it was a bit stronger than my normal hunger level and I found myself scouring images of my last trip to meet my Euro's. I realized I missed the adventure of traveling, the amazed-glassy-tourist 'look' I get when I am around amazingly old architecture, the butterflies knowing I am in a place of history and it is a once in a lifetime trip. I longed for the strange comfort of being in a completely foreign place but surrounded by amazing, long-known, widely scattered across the world friends. 

So tonight, sitting in my home surrounded by my pups,with people that are miles away on the mind, and glamorously decked out in sweatpants, in I decided to recreate a meal reminiscent of my weeks last summer in Milina. After cooking - another realization hit me. I miss sharing my food journeys. My happy place has always been feeding friends and talking about recipes. I have missed this blog - so here I am!


Tomato Basil Pasta topped with Mediterranean-style Mahi Mahi

Makes 2 servings. 
Ok. I need to be quite honest - I had fish in the freezer and all of these ingredients in my kitchen - so I threw this together for 2 (it came out more like 3). It took me all of around 30-45 minutes total. First I prepped everything, then cooked all at once.

8 ounces spaghetti-like noodles (I had a 16oz box of wheat linguine and used half)
Olive oil (probablly around 4 tablespoons total)
2 filets of mahi mahi (any white fish would be good. Skinless works, skin works too)
1 small onion chipped
1 pint cherry tomatos chopped
4 cloves garlic, pressed/chopped
Balsamic vinegar (drizzles)
salt and pepper
red pepper flakes
1 cup fresh basil
2-4 ounces goat cheese
1/4 cup crumbled feta
1/2 cup mayonnaise
Mix of herbs (I had basil so chopped a 1/8 cup, added dried dill and dried mint - fresh would rock here too)
2 lemons, one for juice and one sliced thinly
Other cheeses (parm/moz/etc - for yum)

As I mentioned, it is best to prep everything - chop basil/herbs, slice lemons, and get the onions and garlic ready.

Heat up broiler in over (mine automatically hits 500). Boil water for pasta. Cook pasta and drain. 

While that is going heating up, line a broiler pan or sheet pan with foil/parchment. Lightly oil fish, sprinkle with some lemon, and salt and pepper the fish. Put fish in pan (if you have skin, put skin side down). Whisk together mayo, feta, herbs, and lemon. I add a little pinch of spicy seasoning here. Throw the fish in the heated up broiler. Cover the fish and broil for 8-12 minutes until cooked. (if it gets to brown on the top before the fish is done, cover with foil to continue cooking.)

Now you have pasta cooking and fish broiling. In a large skillet, heat up oil and sauté the onions and garlic. Watch your pasta/fish. Add tomatoes to the onion mix, throw in a pinch of red pepper flakes to spice it up. Hopefully the pasta is done and drained and sitting aside - so add it to the tomato/onion jam. Toss in a sprinkle of olive oil, balsamic vinegar and mix well, then crumble the goat cheese into the pasta and mix well. Fold in the basil.

At this point - I bet your fish is done. To plate - serve pasta topped with the fish, and sprinkle a bit of black pepper and parmesan on top. Yum!