Tuesday, May 31, 2011

Dinner #1 - Mahi with Sundried Tomatoes, Asparagus, and Pureed Cauliflower

My husband and I were in Homestead, FL this week, visiting family. We stayed at my mother-in-law's home and I made dinner. Dinner was inspired by the Mahi Wulfe entree at Carrabba's.

I baked the fish in the oven for about 25 minutes at 375 degrees (F) with butter, lemon, and salt. I just waited until it was flaky. On the stovetop, I combined sundried tomatoes (packed in oil), butter, lemon juice, garlic, and green onions, cooked at medium heat for about 20 minutes. I placed the mixture on the fish before serving. The fish was served alongside asparagus and pureed cauliflower.

And it was delicious.

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