Mahi Mahi with Tapenade

This dinner came together very quickly!  I had some Mahi Mahi that I had thawed and really needed to use up.  I usually like to make the Mahi Mahi with Coconut Curry Sauce, but we'd had that a couple weeks ago.  I needed more inspiration....

So, in the fridge, I see all these half full jars of olives, green olives (stuffed with garlic), kalamata and even a couple fillets of anchovy.  I love the salty, briny flavors of a tapenade, so serve it with a fish dinner.... why not?

Mahi Mahi has the nice firm texture, like halibut or tilapia (which both also work in this recipe) and the fish could hold it's own against the strong flavors of the tapenade.

This Tapenade would be great with lots of dishes, or appetizers, so don't leave it just for this dish. While I normally love most everything with anchovies in it, when I make this again, I will probably leave them out, the tapenade just doesn't need it. A food processor makes this job short work, if you have to do it by hand, chopping all the items, it's going to take you a while. I don't recommend it personally...



Serves 4
Ingredients

4 mahi mahi steaks, (halibut or tilapia works too)
2 Tbsp olive oil
18-20 kalamata olives, pitted
18-20 green olives (or 10 big ones)
3 garlic cloves
1/4 cup fresh parley
3-4 anchovy fillets (optional)
1/2 lemon, juiced
Fresh Ground Pepper

Preheat your oven to 400 F.

On a baking sheet with edges, or other dish, add 1 Tbsp of olive oil and coat the fish fillets on all sides.  You can give it a bit of fresh pepper, but it doesn't need salt... the tapenade is going to provide all the salt you need!

Bake the fish on 400 for about 8-10 minutes... you should just begin to see some 'whitish' juices on the edges.

While the fish is baking, make the tapenade.

In a food processor, add everything except the fish.  Add the additional 1 Tbsp of oil too. 

Pulse the processor until you get a nice texture... don't over do it. But IF you do, some tapenades are served smooth... but it won't look too nice!

Cornmeal Cheddar Waffles with Cheese Gravy

I always serve these for Christmas morning breakfast, it's what everyone expects. Luckily, to me, this is old fashioned comfort food.  It's as good for breakfast as it is for dinner. My Mom used to make waffles with cheese sauce for dinner all the time when we were kids, we absolutely loved it. She partially cooked the bacon, cooked it a bit more in the waffle iron, then added the batter and finished the waffles, all cooked with the bacon inside.  Think of it, this was in the days before non-stick waffle iron makers (why yes, I guess I am that old!), so cooking the bacon this way made sure your waffles didn't stick, and thoroughly infused the waffles with bacon-y goodness.

Obviously, I did this meal for another occasion besides Christmas, just so I could share with YOU. It does seem to be the perfect Fall/Winter hearty meal for someone, or something, special.

When I received my Kitchenaid Pro waffle maker, aka "the biggest home waffle maker in the world", the recipe book mentioned a cornmeal cheddar waffle. 
Oh yeah, I knew exactly what to do with this!
We loved the cornmeal and cheddar goodness inside the waffles, and then topped with cheese sauce "gravy" and sliced cooked bacon (or crumbled bacon), you have yourself a world class breakfast.

Ummm, better get out there and do something physical after this breakfast/brunch.... going back to bed should NOT be an option!!!

Serves 6- Makes 3 large waffles, or 6 small
Ingredients
1½ cups flour

½ cup cornmeal

1 1/3 cup shredded cheddar cheese

1 Tbsp baking powder

2 tsp sugar

½ tsp salt

2 eggs

1 2/3 cup milk

1/3 cup vegetable oil

Cheese Gravy
- - This may make more than you need for this recipe, but any leftovers would be great on steamed veggies, on with noodles!
3 Tbsp butter
3 Tbsp flour
2 cups milk
1 Tbsp Dijon mustard
1 cup sharp cheddar cheese

Mix all dry ingredients together, then mix the wet ingredients, and add together. Stir in grated cheese.  It is OK to have lumps, don’t over mix.
Fill your waffle maker about 1/2 to 2/3 full.  Don't over fill, or you'll make a mess. (Ask me how I know...)
Cook about 3-4 minutes in waffle maker until golden and crisp. Keep waffles warm in the oven while you cook all your batter.

If you have a helper, have them make the sauce while you make waffles!!

Melt the butter and add the flour, making a thick paste. Add the dijon mustard, and whisk the milk in slowly, making sure to avoid lumps.  Stir in cheese until melted.  Keep warm over low heat, adding more milk as needed for the thickness you like. Keep the cheese gravy warm until the waffles are finished. I serve the sauce in a small pitcher, which keeps it hotter than a gravy boat or bowl.