The Recipes

Mahi Mahi with Shaved Carrot Salad

This dish put the amazing oils and vinegars my parents got me for my birthday to great use.  If you haven't visited a local oil and vinegar shop, haven't checked out the Verde Valley Oil Trading Co., or just are in the mood for something more traditional, you can certainly use a regular balsamic and olive oil.  You can also infuse your own vinegar and oil very quickly while the fish cooks over medium low heat.



Mahi Mahi with Shaved Carrot Salad

Ingredients:

- 1 fillet of mahi mahi
- 1/4 c. blueberry balsamic vinegar
- 3 T. of olive oil (mine was onion and cilantro infused)
- 1 carrot, peeled and shaved into thin pieces
- 3 spears of purple asparagus, shaved with a carrot peeler
- salt
 - pepper

Preheat the oven to 350 degrees.

Add the 1/4 c. of vinegar to a small saucepan and set the heat at low.

Put the mahi on a cooking sheet or a make-shift pan created out of aluminum foil.  This is what I did to have less clean-up.  Drizzle the mahi with the oil and season liberally with salt and pepper.  Put it in the oven and set the timer to 16 minutes.

In a a bowl, combine the carrots and asparagus.  Drizzle with a little bit more oil and vinegar.  Season with salt and pepper and toss to combine.

When the timer goes off, pour the vinegar reduction over the top, reserving a little bit.  Cook the fish 2-4 minutes longer.

Remove the fish and plate.  Top with the salad and drizzle with the remaining glaze.