This week was a bit different. I had been in California visiting family so I was not at all involved in the shopping and cooking process. My wonderful husband welcomed me home from my trip to this fabulous meal.
We started the meal with a bit of Asian Tuna Tartare (page 57) which was quite good. John had found some tortilla-potato chips at World Market that were really tasty and paired well with the tartare.
For the main course, John has substituted the grouper fillets for mahi mahi, as fresh grouper was not available. Visually, the dish was inviting as the bright green and red from the bell peppers were bold against the white plate.
The mahi mahi sat on top of vegetables, which provided a nice bed for the fish. The recipe calls for a thyme-infused olive oil. John had substituted fresh rosemary instead, and I have to say, surprisingly, it really was a great fit for the mahi mahi. I thought it would overpower the fish, but combined with the lemon, it was really nice. A suggestion would be to drizzle the herb-oil over the fish, rather than just serving it with the vegetables.
Ease: (1 easy - 10 hard)
3 (the infused oil process took some time but the dish was easy to make)
Flavor: (1 bad - 10 great)
7
Bon Appetit!
Good job !!! Bravo !!
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