Thursday, March 7, 2024

Mahi Mahi with Feta Cream Sauce


Easiest dinner ever.

Feta is one of my favorite cheese, along with goat cheese!   This is a great easy way to fancy up some fish for a quick week night dinner.  We often have frozen fish in the freezer (thanks to Costco), and Mahi Mahi is one of our favorites.  This would also work for halibut, tilapia and even salmon.  It's quite possible that this would be great on chicken breasts too, but I haven't tried that yet.

Ingredients

Makes 2

  • 2- 6 oz mahi mahi fillets
  • 3 Tbsp mayonnaise (like Best Foods)
  • 3 Tbsp of crumbled feta
  • 1/4 tsp of dried dill
  • 1/4 tsp of garlic powder
  • 2 tsp lemon juice
  • Fresh black pepper
  • 1 tsp minced parsley (optional)

Preheat oven to 400 degrees

On a foil lined pan, coat with oil and place fish fillets on top.

Make mixture of the mayo, feta, dill, garlic, lemon juice, pepper and parsley.  Make sure to mix well and get most of the lumps out.

Cover the entire top of the fish with the mixture, put on the top rack of the oven and cook 10-12 minutes, depending on the thickness of your fish. Mine took 14 minutes but they were very thick filets.

Here they are after baking, some of the sauce fell off, but it still plated up nicely.


Here's another recipe that is something a bit similar, Baked Parmesan Salmon. Try that too!



Sunday, February 11, 2024

Greek Green Lentil Salad


I had this salad years ago at a Greek restaurant in Vancouver BC (The Greek by Anatoli) and loved it so much. I am not sure if this is 100% the same, but this is what I dreamed up over the years thinking about it.  It has all my favorite flavors!
I finally made this for a party at my house for my birthday. Lots of friends and family came and brought other Greek goodies to share, so it wasn't too hard to host my own party.

I bought my green French lentils in bulk, they are my favorite! I think other lentils would work too.  I just simmer the lentils in water until they are tender, then drain and add them in.  They do tend to swell quite a bit, so be careful that you don't cook too many.  If you do (like I did), you can freeze them to add to soups, or toss with roasted veggies for a nice side dish.  You could even saute them with some butter and spices and make a nice 'bed' for a piece of grilled fish, chick or pork.


Serves 4-6

Ingredients:

  • 1 cup green lentils, cooked and drained (cooled)
  • 1 cup of cherry tomatoes
  • 1 can of garbanzo beans, drained
  • 2 cups of arugula (or spinach)
  • 3/4 cup of feta, crumbled
  • 2-3 Tbsp parmesan cheese
  • Juice of one lemon
  • Salt and Pepper to taste



Since I was prepping this ahead of time, I added everything to the bowl except the arugula and put it in the fridge.  When we were ready for dinner, it was easy to add the arugula and give everything a toss. I tasted to make sure the seasoning was right, and served it right away.


Here is it is all tossed and ready to serve. It lasted well on the buffet and there weren't any leftovers.



Since this was a Greek party for my birthday, I wanted to share our outfits and back drop.  In case  you're wondering why I am wearing pink star glasses... well, I have to admit it was actually a Mamma Mia Greek party.  We had a blast and it was a fun way to usher in my 60th year.  Singing and dancing until 3am almost killed me, hahaha, but a great time was had by all.