Here's our Saturday Night dinner:
sauteed mahi mahi,
corn on the cob,
and my coleslaw concoction.

Mr. Hawthorne heated his skillet,
added butter and olive oil,
and put in his mahi mahi fillets,
seasoned with freshly ground salt and pepper
and some
Old Bay Seasoning.
He cooked these for about 3 minutes each side,
then deglazed the pan with white wine.
Meanwhile,
I made the coleslaw.

My ingredients:
1/2 medium cabbage (about 1 quart shredded)
1/2 onion
1 stalk celery
1 carrot
1/2 jalapeno
1 apple
handful each walnuts, raisins, and cranberries
about 1/4 cup cider vinegar
about 1/4 cup sugar
about 3/4 cup mayo

Here are the shredded shredded cabbage, carrots, and apple
with chopped celery, onion, and jalapeno.

Mix all ingredients together,
then add in a handful each of
walnuts, raisins, and cranberries.

Slightly less than 1/4 cup sugar went in.

And slightly less than 1/4 cup cider vinegar.
Add in about 3/4 cup mayo and
mix all together.

Here's the mahi mahi.
Delicate, sweet fish
with a hint of wine.

And here's my slaw.
Tart, sweet, fruity, and nutty.
You could taste every ingredient.
And all the Hawthornes loved this slaw.

Very light dinner
with wonderful flavors.
Youh slaw looks to die foah.
ReplyDeleteI am loving both aspects of this delicious meal!
ReplyDelete