Wednesday, July 15, 2009
Real recipes by real people
I am usually a sucker for following the latest Food & Wine or Gourmet Magazine recipes, but last night I decided to take a chance on doing it on my own. The result, a perfect (and satisfying) meal for two!
Grilled Halibut with Mango Salsa over Mashed Sweet Potatoes, Plantains, and roasted asparagus:
Recipe (serves 2)
1 Mango-peeled and diced
1/2 small diced red onion
half a lime
1/4 red pepper (diced)
1/2 cubanero pepper (diced) you can also use a small amount of jalapeno
dash of sugar
dash of garlic powder
Mix all ingredients together
*Peach could also be used instead of mango or else with it
Halibut: Salt and pepper each side (along with a dash of paprika) and rub in a small amount of olive oil. Cook the filets for 4 minutes per side on Medium/High. I squeeze half a lemon onto them as well.
Mashed Sweet p's: Peel two large yams, chop them up into 1" cubes... boil for 10-12 minutes, mash, add 4 tbsp of sugar free maple syrup (what I had on hand), 1 tbsp of butter, few dashes of salt, few dashes of cinnamon and 2 tbsp of brown sugar... mix together and voila, delicious side.
Roasted asparagus: clean asparagus, pop off the ends, sprinkle with kosher salt and fresh ground pepper, roast at 400 for 20 minutes.
Plantains: peel like a banana (I cut a slit down the middle that only goes through the skin, not the flesh), cut into diagonal pieces, sautee for 2 minutes a side. You can use Pam or olive oil. I then bake them with the asparagus for the last 5-10 minutes of baking. You can sprinkle a bit of sugar on them if they're not 100% ripe.
Start the halibut when the asparagus has been in the oven for 10 minutes, so everything is ready (and warm) at the same time.