5th
Poached Mahi Mahi w/Asparagi alla Parmigiana
Mahi Mahi Recipe adapted from Cooks.com
- 1 lb fillet of Mahi Mahi
- 1 yellow onion - diced
- 1 tbsp olive oil
- 1 lime - juiced
- 1.5 cups white wine - I used Chablis
- 1 tsp thyme
Add the olive oil to a medium-high pan and sauté the onions for about 4 minutes. Add the lime juice and wine and bring to a boil. Add the mahi mahi fillet skin side down so it is slightly immersed in the juices. Cover and cook for about 15 minutes. Using a spoon, baste the fish with the wine and onion every 3 minutes. Add the thyme to the sauce with 3 minutes remaining and use some on the fish. Fish is done when it can be cut easily with a fork. Serve with sauce over the fish.
Asparagi all Parmigiana - adapted from the Silver Spoon
- 1 1/2 lbs asparagus
- 1/2 cup freshly grated Parmigiano Reggiano or Grana Padano
- 1 1/2 tbsp unsalted butter
- pinch of salt
Trim the ends off of the asparagus and boil in salted water for 10 minutes. Lightly dry the asparagus and place on a plate. Melt the butter seasoned with a pinch of salt and pour evenly over asparagus. Sprinkle with Parmigiano (or Grana Padano) and serve immediately.
