Back from Gentile’s with lots of good produce. You can really see the difference in seasons – stone fruits are pretty much gone and apples are everywhere. Melons are slim and squash is a’plenty.
I do like the changing seasons and the changing produce options. It’s fun to change things up and start cooking differently. That being said, our gas grill is covered and out of the weather, so we do tend to grill all year long – especially if it’s blizzarding. There’s something about thumbing ones nose at Mother Nature during a storm that appeals to my rebellious self.
Victor’s going to make Pasta e Fagioli tomorrow night and he will probably be making butternut squash soup at some point this week, as well. It’s great being married to a man who knows how to cook!
And we’ll both be trying to keep the calories low and the flavors high. It’s getting easier!
Tonight, we went with Mahi Mahi. I like to surround meaty fish with bold flavors, so leeks, fennel, onions, and tomatoes – nice Sicilian flavors – usually come to mind, first. And second.
20 minutes start to finish!
- mahi mahi fillets
- 1/2 large fennel bulb, thinly sliced
- 1 small leek, chopped
- 1 clove garlic, minced
- 1/2 cup red wine
- 1 can diced tomatoes in juice
- salt and pepper, to taste
- chopped green onions for garnish
Sauté fennel, leek, and garlic in a skillet until veggies are limp and lightly colored. Add wine and cook down by half.
Add tomatoes with their juice and freshly-dried oregano if you’re lucky enough to have some. Taste for seasoning and add a bit of S&P.
Bring everything to a boil and then simmer about 10 minutes.
Place fish fillets on top of tomato fennel mixture, cover, and cook until fish is barely done – about 10 minutes.
Plate and top with chopped green onions.
Quick and easy, with lots of flavor. And there’s enough going on that it doesn’t need a starch for a side dish.
These basic flavors work with anything, from fish to chicken – especially thighs – and pork cutlets or sausage. Add some peppers if you want to tweak it a bit.