Broiled mahi mahi on a bed of arugula

Broiled mahi mahi with baby arugula: A simple moment in a complicated day

On Mother's Day I prepared a brunch that was as emotionally complicated as it was multi-plated. When the guests were gone, the dishes cleared away, and my feelings wrung out with the last of the washrags, I wanted nothing more from the rest of the day than a cool breeze and the sound of my children. (Preferably not fighting, but I was going to take what I could get.)

Simple. For once, couldn't things just be simple? Father, mother, children. A garden in the backyard. A cool spring sun. It was a cocoon, I know. One that would break with the new day. But for the next few hours that's what I wanted.

When dinner came, I didn't want to break the spell. Simple. Nourishing. Easy. None of my usual "creative" shenanigans, thank you very much.

Garlicy oyster mushroom bruschetta

This is one of the best meals, I've made in a long time. It took me under 30 minutes and cost less than $20. It fed six with enough leftovers for two people to eat lunch the next day. The key is the quality of the ingredients. Good olive oil. Good salt. Fresh fish. Tender greens. You really don't need anything else.

Broiled/Grilled Mahi mahi with arugula

Ingredients:

2 lbs mahi mahi (this feed six of us with leftovers for lunch the next day)

For marinade:
¼ cup olive oil
juice of one lemon
lots of fresh cracked black pepper
three or four pinches of sea salt


4 or more cups baby arugula
2-3 Tbsp olive oil
sea salt to taste

Instructions:

Mix the marinade ingredients. Put the mahi mahi in a 1-gallon Ziploc bag and pour the marinade in. Push the air out of the bag and seal it. Rub the fish in the marinade. Put in the fridge for a few hours, or overnight if you are preparing for a quick mid-week meal.

When you are ready to cook, take the fish out. Rub a little oil on the broiling pan so the fish won’t stick. Put the broiler on high and broil the fish skin side up until the skin gets brown and bubbly 3-5 minutes depending on the broiler.

Flip the fish, brush the top with oil or put a little butter on top if you like. Broil until the top browns a little and fish starts to flake just a little. This doesn’t take long so watch closely. The only trick to this dish in not over cooking the fish.

Or you could grill the fish in much the same way.

While the fish is cooking, clean and dry the arugula. Put it in a big bowl and toss it with the olive oil and salt until it is well coated. Then put it on flat serving platter. When the fish is done, place it on top of the arugula. Serve immediately.

posted May 12, 2008 | link | comments (1)

filed under: Ingredients, Recipes, mahi mahi, Mother's Day, oyster mushrooms

AllOverAlbany.com

Comments

I do something similar to this with those frozen Mahi Mahi packets you get from the supermarket. I think they're around $1.50 - $2 for a fillet, and they work very nicely for us when we just want a simple dish after reaching in the freezer. Of course, for a larger family, this is probably not terribly practical, but for one or two, it's a time-saver.

And yum - bread looks good!

- by Albany Jane on May 13, 2008 at 10:36 AM | link

Say Something!

I'd very much like you to join the conversation. The only rule: treat everyone else in the conversation with kindness and respect. Comments are moderated so it might take a little while for your comment to show up. Thanks!