Wednesday, September 15, 2010
Pan Fried Mahi Mahi on Farfalle Diavolo
I love dishes that come purely from need. Like the need to use up that can of tomato sauce, or that need to free up some freezer space by using those frozen fillets. I also love to build meals off a single ingredient, so let's begin.
If you follow me at all, you know I eat a lot of fish. Mahi Mahi is pretty much a staple in my house, so when I felt like eating some fish, it was the clear choice. I didn't feel like turning on the BBQ, and I love the crispy exterior texture of a good pan-fried fish, so that part was done.
On to the side.
My wife is always asking me why I don't cook more vegetables. Probably because I don't want to eat them, but I do try...for her, at least. I open the fridge, and guess what? No vegetables. So, I'm thinking that the fish should go on or with something and I literally have nothing that sounds good.
Pasta? Hmm? Interesting, because a pan fried Mahi Mahi with a cream pasta sounded great. But no cream, so that was out. It crossed by mind to do a Vera Cruz style, which I love, but something about that just didn't sound good.
I go to the cupboard and see a tiny can of plain tomato sauce- purchased for some reason months ago that went unused. Boom, the thoughts come pouring in...tomato-based pasta, but not just any pasta, Farfalle. And then it hit me...I had some frozen artichoke hearts, I had some sun dried tomatoes, plenty of garlic, a red onion. Done deal.
Pan Fried Mahi Mahi:
Two fillets, thawed and towel dried
Season the fillets and fry them in a mixture of olive oil and butter for about 4 minutes per side until done.
Cook farfalle according to instructions. Strain, toss with a light amount of olive oil and set aside.
Finely chop 1/2 red onion, and saute in olive oil on medium for 5 minutes.
Add 1 finely chopped red chili, cook another 2 minutes.
Add 1 cup thawed frozen artichoke hearts (or drain some from a can/bottle).
Add 5 cloves garlic, passed through a garlic press, cook another 30 seconds - 1 minute.
Add about 1 cup of white wine (I used a Savignon Blanc), bring to a boil, then reduce to low and cook for 10 minutes.
Meanwhile, drop about a handful of sun dried tomatoes into a glass mixing bowl. Add really hot water and let sit for 10 minutes. When they're soft, drain them (reserving the liquid), chop them course and add them to your diavolo. Pour about 2-3 Tbs of the liquid into your diavolo. Continue cooking.
Add a small can of plain tomato sauce to your diavolo. Stir and cook for about 5 more minutes on low heat. Add the farfalle, stir to combine.
Depending on the amount of red chili you use (and you can replace that with crushed red pepper, cayenne, or other peppers if you like), this should be a spicy dish.