something fishy..

Oh fishy, fishy..how controversial you are! That perfume of yours is something fishy and awfully potent. Even in the most experimental kitchen of the Moor House, I must open the windows and doors when I cook you so as not to offend the lovely ladies of the house. I promise I love you, but I must admit..you are something fishy...

Pan Seared Mahi Mahi with Quinoa, Goat Cheese, Cranberries and Asparagus

• 1/4 cup quinoa
• 1 6oz. filet fresh or frozen mahi mahi
• 1 TBS. olive oil
• about 2 TBS. Italian seasoning
• 1 garlic clove, crushed
• a handful of asparagus spears
• 1 oz. crumbled goat cheese
• 1/4 cup dried cranberries

Cook quinoa according to package instructions or refer to my a quiet morning on the moor front post for perfectly cooked quinoa (substitute water). Meanwhile...

Preheat oven to 400F. Pat mahi mahi filet dry (if frozen, defrost first) with a paper towel. Rub seasoning on both sides of the filet. Heat oil in medium sized skillet over medium-high heat. When oil begins to sizzle, place garlic in the pan and cook for about 2 minutes (until it becomes fairly aromatic). Then, place filet and asparagus in the pan. Cook about 3 minutes each side or until the sides of the filet are browned and seared, and asparagus is just barely browned. Place the skillet in the oven for about 5 minutes, or until the fish is flaky and tender (test by inserting a fork into the thickest part of the filet).

When quinoa is done cooking, scoop into bowl or plate and top with mahi mahi and asparagus. Sprinkle cranberries and goat cheese on top of this. The combination of tartness from the cranberries and goat cheese cut the rich flavor of the fish, and work well with the overall mixture of spices. Enjoy...so the little fishy doesn't feel left out.