Thursday, February 7, 2013

Hawthorne Lunch.

 Today's lunch -
fried mahi mahi
sauteed spinach.

Marinate mahi mahi filets in buttermilk for 30 - 45 minutes.

Prepare a mixture of
2 parts flour: 1 part cornstarch
Plus seasonings - freshly ground salt and pepper,
paprika, Old Bay.

Pick filets out of buttermilk,
let drip,
shake it up with flour and cornstarch mixture.

This was fried in peanut oil
The particular oil is not key.
Except for olive oil.
Do NOT fry in olive oil.
Smoke point is too low in olive oil.

Temperature is key.
You want the temperature of the oil to be 350 degrees.

I made a quick saute of spinach leaves.
Heat a tablespoon of butter and a teaspoon of oil
in a hot pan.
Add in rinsed spinach leaves,
freshly ground salt and pepper,
1/2 teaspoon of sesame oil,
and about a tablespoon of sesame seeds.
Toss and wilt the spinach for a few minutes.

 Oh, yeah.
Squeeze a little lemon juice over both the spinach and mahi mahi.


Marilyn said...

I need to try that way to make mahi mahi.

Rosie Hawthorne said...

You do need to try this, Mar.

Rosie Hawthorne said...

But you're still traumatized by spinach, aren't you?

Mel said...

Rosie, do you ever use coconut oil? I'm on my second jar and have only used it for baking and popcorn. Everything I have read, so far, says it's a 1:1 substitute for butter. I tend to rebel against "trends" and I am no die hard naturalist. I have been liking the results of coconut oil, though. Just a curious for you...

Mel said...

"curious *question* for you"
Sorry for the missed word, it happens.

Rosie Hawthorne said...

Hi Mel, I have never tried coconut oil before. Is it just for sweets or can you use it for savory too? Can you taste the coconut? Hmmm. Rosie might have to check this out. Thanks for the suggestion.