fish course: mahi

anyone wants grilled mahi with shallot reduction and grilled green pepper? after stuffing myself silly with la rosa’s, quizno, arby’s and chinese takeout, i’ve decided to start cooking. and not those instant microwavables that you can see abundant at the groceries here. i wanted old fashion cooked food, not over excited water molecules. so tons of pans,  plates, utensils, glass and more cleaning. good thing i have a dish washer in my apartment.

mahi with a side of shallot reduction and grilled green pepper


  • fresh slice of mahi from your local  fish market
  • sea salt
  • pepper corn
  • black pepper corn
  • rosemary

season the mahi with rosemary, sea salt and freshly ground black pepper. place in a preheated grill set to 500 farenheit. grill each side for 2 minutes. sprinkle freshly ground pepper corn on each side and cook for an additional 2 minutes. place sliced green pepper in the grill until charred to taste.

for the shallot reduction, ingredients are:

  • 5 shallots
  • light vinegar
  • stock
  • salt
  • pepper

heat stock and vinegar in a pan. celery stock is preferred but any stock would do. season with salt and pepper. come to a boil and put the shallots. put into a low fire after 2 minutes until the stock have reached a sauce like consistency.

plating: in a plate put the grilled mahi on the side shallots and green pepper on the other. sprinkle the shallots with freshly ground pepper corn and italian herb. lightly cover the mahi with extra virgin olive oil.


most probably i’ll have steak and mash potato (homemade of course) for dinner. or maybe shiitake mushroom with garlic olive oil, oregano and chives. sounds delicious with wine but no alcohol for me. the last alcohol i put into my system was san mig light and it was 3 months ago. i promised myself that i will be alcohol free for at least 6 months. and i intend to keep that.


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