Wednesday, January 20, 2010

What's for Dinner? 1/20/2010

-Grilled Mahi-Mahi with Sauce Vierge (recipe below)
-Pan-Fried Eggplant: dredged in beaten egg, coated in seasoned breadcrumbs (we used panko), pan-fried in a little olive oil on medium heat

Alex spotted this fish recipe and sauce in one of his Men's Health magazines and suggested we make it for dinner this week. The original fish suggested with the recipe was Tuna but we decided to go with Mahi-Mahi since that's what we had in the freezer.

It was DELICIOUS! The sauce is amazing and fresh and the eggplant actually paired surprisingly perfect with the fish. We had one leftover eggplant from the eggplant parmesan we made last week and were just trying to use it up. Definitely love this method of cooking it! I think I have a new found love for eggplant after two successful eggplant dishes in the past week!


Eric Ripert's Grilled Tuna (or Alex's Grilled Mahi-Mahi) with Sauce Vierge
Adapted from the November 2009 issue of Men's Health magazine

4 tuna steaks, about 1 inch thick (We used a filet of Mahi-Mahi)
4 tablespoons herbes de Provence
1/4 cup olive oil
Fine sea salt and freshly ground pepper
Sauce Vierge (recipe below)

Prepare the grill and, if you're using charcoal, let the coals burn through for 20 minutes. When the grill is ready, season the tuna generously with herbes de Provence, salt, and pepper. Drizzle the olive oil over the fish and place it on the grill. Sear for 2 to 3 minutes on each side for medium rare (an internal temp of 110ºF), and serve immediately with the sauce vierge. Makes 4 servings

Eric Ripert's Sauce Vierge
"I like sauce vierge because you can use it on almost any fish, and it can be flavored with almost any herb you happen to have on hand," says Ripert. "It also keeps well in the fridge for at least 3 days, and with a little acid can be used as a great vinaigrette."

Ashley's Note: This makes a GREAT salad dressing, too! I had a side salad with this sauce on it and it was really, really good.

1/2 cup extra-virgin olive oil
Zest of 1 lemon
2 Tbsp freshly squeezed lemon juice
1/2 pint cherry tomatoes, quartered
1 small shallot, minced
1/2 garlic clove, minced
3 Tbsp chopped parsley

Place all ingredients in a bowl and stir to combine. Season to taste with salt and pepper.


{On a non-what's for dinner note, I'm back in my gym routine this week after not having set foot in the gym since before Alex came home...way before. It feels good to be back to working out again but it means that I often don't get home until 7pm most weeknights. Hence, Alex is taking over on most (okay...all) of the dinner cooking on gym nights. It makes me feel a little guilty that I'm putting so much responsibility on him and not being a "good" wife, but at the same time he actually loves cooking and enjoys having the opportunity. And I must admit, it's kind of amazing to come home at night all sweaty and tired and basically have dinner waiting on me. I know, I know....stop gloating, Ashley. Anyway the point of all this rambling was to let you know that I basically can't take credit for most of the food you're seeing on Cupcakes & Combat Boots these days.}

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