Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, March 28, 2015

Broiled Mahi-Mahi with Anchovy-Garlic Oil

When it comes to few and simple, it doesn’t get much fewer or simpler than this—or tasty. I usually buy a jar or tin of anchovies for Caesar salad dressing, but those salty little fishes are good for much more than just dressing. So what to do with the leftovers?

Combine them with garlic and olive oil, some briny capers and a splash of fresh lemon, and anchovies bring new life to mild, but meaty, mahi-mahi. Serve the fish and sauce over cooked greens to help soak up all that delicious garlicky, briny flavored oil.

Tip: I used kale for the greens, but fresh spinach, chard, or mustard or collard greens would be good too. Heat a pan over medium heat, add a tablespoon of oil, and stir in about four cups of chopped greens. Season with salt and pepper and add two to three tablespoons of white wine (or vegetable broth or water) to moisten the greens and help them wilt. Once wilted, they’re ready to serve. (The kale here took about four minutes.)

Anchovies also make great pasta sauce: Pasta with Kale and Anchovy Butter.

Serves 2

  • 1/4 cup olive oil
  • 8 flat anchovies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped capers
  • 1 tbsp finely chopped tarragon
  • 2 tsp fresh lemon juice
  • freshly ground black pepper
  • 2 4-oz mahi-mahi steak portions
  • cooked kale or other greens, for serving
Oil Ingredients
Chopped Ingredients
  1. Preheat the broiler.
  2. Warm the oil in a small skillet over medium heat 3 minutes. Add the anchovies and garlic and bring to a simmer. Reduce the heat to low and cook until the anchovies begin to melt slightly, 4-5 minutes.
  3. Remove from the heat and stir in the capers, tarragon, and lemon juice. Season with pepper. (There’s plenty of salt already in the anchovies.)
Oil, Anchovies, and Garlic 
Simmered Ingredients
Remaining Ingredients Added 
Anchovy-Garlic Oil
  1. Meanwhile, rub the mahi-mahi with oil and season with salt and pepper. Broil until flaky and just cooked through, 4-6 minutes, depending on thickness.
Ready to Broil
Divide the greens between 2 plates and place a fish portion on top. Spoon anchovy-garlic oil over all and serve.

Broiled Mahi-Mahi with Anchovy-Garlic Oil

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