Mr. Hawthorne and I stopped by
Billy's Seafood the other day
and picked out a few nice
fillets of mahi mahi,
also known as dolphin fish,
we're not eating Flipper here.
I had a package of pistachios in the freezer ...
... which I pounded with my rolling pin.
We're having pistachio encrusted mahi mahi,
Here are the mahi mahi fillets.
Mr. Hawthorne sliced the fillets into smaller pieces.
Then he cut out the strong tasting blood line.
And here are the prepared fillets.
I mixed a little flour in with the pistachios.
And added the zest of one orange.
I added the juice of the orange to my milk bath.
This is the first time I'm using
It was recommended to me
A few shakes went into the pistachio mix.
I let the fillets soak in the milk bath for a bit.
This too got a few shakes of the Creole Seasoning.
Then a dredge through the pistachio mixture.
And into the skillet.
Maybe 2 minutes on each side.
Drain on paper towels.
I liked the saltiness of the pistachios
against the sweetness of the fish.
And every now and then,
I'd get a citrusy burst of orange
and the creeping heat and spice of the Creole Seasoning.
This was all tempered by the creaminess
of the orzo and cheese in the stuffed pepper.
And the corn muffin was icing on the cake.