Monday Monday.... But a slow one that it was (at work) - for a change. The temperatures dropped and the day flew by with no flurries. But it was still too chilly and windy for me to do a training ride - so I headed to the gym and waltzed on the spinner bike for an hour and a half. Worked up a great sweat, then spent about 20 minutes in the sauna. Felt great.
Came home after an errand or two, and decided to spend the evening cooking Mahi Mahi (shark), and took some photos for the 2006 cookbook - I created this recipe, very simple:
Grilled Mahi Mahi on a bed of Asparagus and Bean Sprouts topped with Caviar2 fillets of Mahi Mahi (about 6 onces each)
1 lime, juiced
1 tablespoon fresh grated ginger
1 tablespoon sesame oil
2 tablespoons soy sauce or dark tamari
2 scallions, thinly sliced (for marenade + garnish)
chive sprigs (for garnish)
salt and pepper to taste
Using a grill, or a grill pan - prepare to be on medium to high heat. Dust fillets with salt and pepper, set aside. In a medium shallow dish, prepare quick marenade combining lime juice, ginger, sesame oil, soy sauce, and a handfull of scallions - wisk ingredients. Dredge the fillets in the merenade and set aside for about 20 minutes.
Check grill and after the fillets are properly soaked, place on grill - grill until the outside is opaque and the inside is partially pink.
Suggestion: Serve on a bed of large crispy bean sprouts and cooked asparagus, dollop a small bit of caviar on top, and garnish with the left over scallions and chives.
 photo by d. scott gregory Grilled Mahi Mahi 1 click on photo to enlarge |
|  photo by d. scott gregory Grilled Mahi Mahi 2 click on photo to enlarge |
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 photo by d. scott gregory Grilled Mahi Mahi 3 click on photo to enlarge |
|  photo by d. scott gregory Grilled Mahi Mahi 4 click on photo to enlarge |
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 photo by d. scott gregory Grilled Mahi Mahi 5 click on photo to enlarge |
|  photo by d. scott gregory Grilled Mahi Mahi 6 click on photo to enlarge |
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