Creole Blackened Mahi Mahi

Creole Blackened Mahi Mahi

4 – 6 oz Mahi Mahi fillets (I prefer fresh and never frozen)
4 tbs Creole seasoning
Olive Oil
Lemon slices

Preheat oven to 425 degrees

Make sure fish is patted dry. Sprinkle both sides of the fillet with 1 Tbs of the seasoning and set aside. Heat a large oven proof skillet over medium heat and add 2 tbs of olive oil. As the oil starts to produce whiffs of smoke add the fillets and let until browned, about 3 to 4 minutes. Using a fish spatula turn each fillet and place pan in oven to finish, about 5 to 6 minutes.

I served this with Braised Vegetables in beef broth (Brocolini, Asparagus, Zucchini squash and cherry tomatoes) and spicy Horseradish Mashed Potatoes and garnished with Lemon slices.

Steamed Salmon with Basil, lemon and wine

Steamed Salmon with Basil, Lemon and white Wine

4 – 6oz Salmon Fillets
3 Tbs Basil and Lemon Seasoning (find at grocer)
1 Lemon thinly sliced
Sea Salt & Pepper
¼ C white wine
2 TBS butter cubed

Pre-heat oven to 425 degrees. Season each side of Salmon with S & P and Basil and lemon seasoning. Take a large piece of heavy duty foil, large enough that you can tent. Place lemon slices on the bottom of foil and place the Salmon fillets on top.

Add the butter and close the ends of the foil leaving the top open. Pour in the wine and seal the foil making a tent. Place on a cookie sheet and bake in the oven for 12 to 15 minutes

All Day Event!

I was thinking about Thanksgiving day and what usually takes place during a normal holiday. Reflecting back over the years, I think of family and sometimes friends getting together to enjoy really good food, drinks and fellowship but I know of so many families that only gather at dinner time and then there may be a little relaxation and then it’s dessert and after only a few hours it’s time to go home.

To me it’s kind of a shame to put all that work into a great meal, only to be doing the dishes in a couple of hours and miss time with your family and guests, especially those that come from out of town. To me, this day should be an all day event.

If this sounds like your family why not try this to make it a nice day to enjoy family and friends. Try inviting them over early around noon to a nice spread of appetizers which can include a delicious cheese tray, fruit tray, bruchetta’s, maybe shrimp cocktail and crackers and dips. Have the family munch while you put in the turkey and sides etc. This will give you, the home chef, time to relax before dinner and actually have time to enjoy the company of your guests while the dinner is in the oven. Have the big dinner around 4or 5 in the evening.

Here are a couple of recipes for your pre-dinner party:
Sweet Cajun Shrimp

Ingredients
1 lb Large raw Shrimp (U-15's shelled and devined) rinsed and dried with paper towels
¼ C. Lemon infused olive oil
2 Ts. Cajun/Creole spice
2 Tbs. Honey
2 Ts. Soy Sauce
1 Clove Garlic (minced)
2 Tbs. Chopped Parsley
2 Tbs. Butter

Directions
1. Preheat oven to 425 degrees
2. Combine oil, Cajun spice, honey, soy, garlic in oven proof dish (6x8 ceramic). Stir well
3. Add shrimp to mixture. Let marinade for 15 minutes.
4. Bake shrimp in marinade until opaque 8-10min. remove from oven.
5. remove shrimp from dish and reserve mixture and heat a sauté pan and melt the butter
6. Add the sauce mixture to melted butter and stir with a whisk and cook down to thicken. 1-2 minutes. Add shrimp to pan and toss in thickened sauce to coat.
7. Plate shrimp and drizzle with some of sauce and sprinkle fresh chopped parsley to garnish
Makes 2 servings

Simple and Quick Bruchetta

1 loaf Italian baguette sliced in ½ in thick pieces on the bias
3 cloves of garlic
Olive Oil – extra virgin from 1st cold press
Olive tapanade
Tomato tapanade (both can be bought at you local grocier)
Freshly graded parmesan cheese

Directions
Preheat oven to 425 degrees. Place sliced bread on a large sheet pan. Place in oven to crisp bread about 8 to 10 minutes. Take out bread from oven and let cool until able to handle with hands, only a minute or so. Slice a clove of garlic in half and rub cut end on 1 side of the bread slices. Top bread with each kind of Tapanade, drizzle with olive oil and then sprinkle with freshly graded parmesan cheese. Place on a serving platter and serve. Enjoy!

The Home Chef