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Day 10 of "30 Days of Kitchen Fun" -- Visit your Fish Market

Day 10 of "30 Days of Kitchen Fun" -- Visit your Fish Market

Blackened Mahi Mahi

November 10, 2015 by April Hamilton in Dinner Table

Growing up in Florida with the warm Atlantic ocean in my backyard was the best possible environment for a kid, except when it came to dinner.  I flat refused to savor its bounty when it was served on my plate.  This delicacy, fresh from the salty sea, was a near-daily offering and I would have no part of it.  Eighteen years of no.

Then I went to college, an hour and some change from my beloved playground.  I craved the salt, missed having sand between my toes.  I longed for my mom’s home cooking and forgot all about her spectacular fish dishes.  I craved home.

When my older sister moved to the Virgin Islands, I couldn’t wait to visit her.  Independent college student, going to the Caribbean!  I invited my surfer boyfriend/now husband, and off we went to ‘America’s Paradise’ for a Spring Break getaway. Every day adventure and a return to home cooking.  It was such a treat to eat ‘real food’ for a change.  

One night my sister and her husband offered to treat us to dinner out to their favorite little restaurant, The Fishnet.” On our way there, I wondered if I would let my guard down and give fresh fish another try.  It had been a few years since my mom had tried to force feed me.  Maybe this was the time?

We entered the quaint fresh air eatery with a fishnet draped above, serving as a roof.  We were seated at a four-top overlooking the sparkling sea.  Paradise. The waiter in his island t-shirt and tattered ankle-length jeans served us tropical drinks as I ogled the plates passing by.  “That looks delicious!  I’m having THAT!” I decided.  It was the house specialty, the day’s freshest catch, completely encrusted in a sheath of spices. “Do you even like fish?” my sister asked.

At that moment, I completely got swept up in the ‘when in Rome’ phenomenon and placed my order.  “I’d like the fresh catch, blackened,” I said, feeling incredibly grown up.  No one was there cajoling me, mom wasn’t there forcing me.  This was my decision and it felt really good.

Still smoking hot from its cast iron skillet, this gorgeous, crispy black filet was elegantly delivered before me.  Cracking my fork through the aromatic crust, I took the first bite.  Tender, flaky, crunchy, spicy.  Delicious.  From that moment, I realized that I had been missing out my whole life. I mentally apologized to my mom, one of the best cooks on earth, for all those years of rejection.

Returning home for a summer visit, I asked mom what she was planning for dinner.  “I have some fish,” she said apologetically.  My eyes lit up.  “Where’s your iron skillet?”

Looking ahead to an upcoming trip home to the coast, I offer you a taste of fresh fish that is sure to convert you! How sad that when I fell in love with fresh fish, I also moved far away from the coast.  Lucky for us in Charleston, we can head to Joe’s Fish Market for really great fish and service to match.

You can find brothers Joe and Robin Harmon behind the counter at Joe's Fish Market year-round. Robin took a quick break to wave my "30 Days of Kitchen Fun" calendar and I hear he's quite a fisherman when his work schedule allows.

You can find brothers Joe and Robin Harmon behind the counter at Joe's Fish Market year-round. Robin took a quick break to wave my "30 Days of Kitchen Fun" calendar and I hear he's quite a fisherman when his work schedule allows.

Blackened Mahi Mahi

Most firm-fleshed fish work well in this preparation.  At Joe’s, the mahi mahi came highly recommended.  It cooked up perfectly!  Though commercial ‘blackening’ spice blends are available, they often contain a lot of salt.  I prefer to blend my own.

  • 2 1/2 tablespoons paprika
  • 1 teaspoon dried thyme 
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 four to six ounce skinless firm fleshed fish filets (halibut, salmon, mahi mahi work well)

Heat the oven to 375. Mix the paprika, thyme, salt, cayenne, and garlic powder together in a small bowl. Transfer the mixture to a large plate or pie pan. Brush the fish on both sides with the olive oil. Carefully dip the filets into the seasoning mixture, turning to coat each side. 

(If using smaller filets, you may have some spice mixture remaining--stir it into the liquid for cooking rice or quinoa, or discard if not using right away)

Heat a large cast iron skillet(12-inch) over medium-high heat. When the skillet just starts to smoke, add the filets and cook for 2 minutes.  Carefully turn the filets over and transfer the skillet to the oven and finish cooking for about 5-7 minutes--the fish will feel just-firm when pressed at the center.  (Cooking time will vary depending on oven and thickness of fish).

Serve with Fruit Salsa (recipe follows)

Fruit Salsa

If I was in our Florida backyard, I’d grab some mangoes for this salsa. In West Virginia summers, I pick fresh peaches. Pineapple works in the off-season.

  • 2 cups chopped fresh fruit
  • 2 teaspoons lemon juice
  • 1 small Roma tomato, chopped
  • 1/4 red bell pepper, finely chopped
  • 2 green onions, chopped
  • 1/2 jalapeno pepper, seeded and finely chopped (or to taste)
  • 1 tablespoon fresh chopped cilantro

Toss the fruit with the lemon juice in a medium bowl. Add the chopped tomato, bell pepper, green onions, jalapeno pepper, and cilantro. Stir gently to combine. Serve with the fish.

 

November 10, 2015 /April Hamilton
seafood, simple, healthy
Dinner Table
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Taco (Salad) Tuesday

September 23, 2015 by April Hamilton in Dinner Table, Great Salads

When you’re craving veggies on Taco Tuesday, reach for the salad bowl. I converted my simple ground beef ‘starter’ into taco salad for 2, with plenty leftover for Burrito Wednesday...Our dining numbers held at five for what I hoped was forever, but now they fluctuate. Two in college, a traveling husband, so this week the table is set for 2 and the skillet-ful of seasoned beef will stretch into lots of meals. I'll Mexify half of it, then season the rest with an Asian accent for noodle bowls.

Break out your iron skillet and the salad spinner and enjoy this any day of the week. Season it to suit your fancy and let me know about your delicious creations!

Taco Salad for 2, with DIY Leftovers

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced or crushed
  • 1 pound lean ground beef
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1 cup diced fire-roasted canned tomatoes
  • Romaine lettuce, rinsed, spun dry, and torn into bite-size pieces
  • Desired taco toppings--chopped tomato, jalapeno slices, cilantro sour cream, avocado, grated cheese, green onions, tortilla chips

HEAT the oil in a large skillet, preferably cast iron, over medium heat and add the onion.

SAUTE the onion until just tender, stirring occasionally.

ADD the ground beef and the salt, stirring to break up and cook just until no longer pink.

DIVIDE the mixture, scooping half into a bowl for later use and keeping half in the skillet.

ADD the chile powder and cumin to the skillet and cook 1 minute to toast spices.

STIR in the fire-roasted tomato and bring mixture just to a boil.

REDUCE heat to low and simmer for a few minutes while you assemble your taco salad toppings.

ASSEMBLE your salads as desired, topping a bed of lettuce with a few chips, a spoonful of warm meat, lots of veggies and a sprinkle of cheese.

CHILL the remaining taco meat for tomorrow's burrito, and freeze the reserved half for next week's noodle bowl.

Happy Cooking!

Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Lodge
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OXO Good Grips Green Salad Spinner
OXO Cook's Tools
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September 23, 2015 /April Hamilton
simple, Salad
Dinner Table, Great Salads
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Chipotle Sweet Potato Salad

August 13, 2015 by April Hamilton in Great Salads

Spicy is king in my kitchen, and smoky chipotle is where I go for a quick fix. Swirling a spoonful of the tangy adobo into simple black beans gives them a feisty kick. Or sometimes I’ll just eat it by the spoonful like peanut butter.

I had some leftover steamed sweet potatoes and wanted to jazz them up, so I tossed the slices with fresh lime, zest and juice, and a lovely dollop of chipotle, then another. Smoky. Sweet. Soeasy. Delicious. No recipe required. Summer Kitchen.

Happy Cooking!

Kuhn Rikon 3-Set Original Swiss Peeler, Red/Green/Yellow
Kuhn Rikon
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Microplane 46220 Premium Zester/Grater, Turquoise
Microplane
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August 13, 2015 /April Hamilton
simple, spicy
Great Salads
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real. good. food.