Rosie Prepares Pistachio Encrusted Mahi Mahi.

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,

and NO,

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

Tony Chachere's Creole Seasoning.

It was recommended to me

by Xmaskatie.

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.

And serve.

With a corn muffin and a leftover stuffed pepper with orzo.

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.