Sparkly's Inspiration - Democratic Underground

Stinky The Clown

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Thu Jan-29-09 10:54 PM
Original message

Sparkly's Inspiration

Mahi Mahi (I screwed up on two separate trips to BJ's and bought Mahi both times .... and we already had a bag. So we are overloaded with Mahi.)

She baked the Mahi with some olive oil, salt and pepper.

Separately, she used some leftover jarred sauce from a quickie macaroni dinner last night. To that she added some additional (fresh) oregano, some sweated onions and some sliced olives. The olives were from a Christmas gift basket. They were very good. Really good. Nice and briny and bright.

The sauce went over the fish.

Very simple.

Really good.

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Tangerine LaBamba

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Thu Jan-29-09 11:18 PM
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1. Ahhhhhh, that sounds nice

The olives were a brilliant touch. Really made the dish - oh, dear - sparkly, I'll bet.

I never did before, but now I always have some jarred sauce on hand. Newman's is nice, and Bertolli's Vodka Sauce is as good as mine, only easier. Gotta watch for the brands with HFCS, though. Even Ragu - no way, not ever - now puts out an "organic" sauce that doesn't contain HFCS, which is, I guess, their definition of organic.

So, if you now have two bags of mahi mahi, do you have mahi mahi mahi mahi?

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Mira

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Fri Jan-30-09 08:59 AM
Response to Reply #1

2. I come here and look for your comments when I want to smile.

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Tangerine LaBamba

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Fri Jan-30-09 10:47 AM
Response to Reply #2

4. You

are such a total doll.

The t-shirt, by the way, was a big hit at lunch the other day with old DC friends. I was the belle of the damn ball with pearls and black silk cigarette pants and your t-shirt. Nothing if not contemporary and stylish.

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Mira

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Fri Jan-30-09 11:11 AM
Response to Reply #4

6. Fabulous. Thanks for telling me. That's how I dressed when I was

your age.
:)

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Tangerine LaBamba

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Fri Jan-30-09 11:33 AM
Response to Reply #6

7. I am

probably older than you.

<smooooooooooooooooooch>

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Warpy

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Fri Jan-30-09 09:56 AM
Response to Original message

3. That's close to Portuguese style

All she needed to do was bake it in paper.

That recipe, using chopped tomato in place of the sauce plus garlic, was about the only way I could get bluefish down in New England, and barter with fishermen produced a helluva lotta bluefish.

I'm grateful to the Portuguese people back there for sharing it with me.

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Stinky The Clown

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Fri Jan-30-09 10:49 AM
Response to Reply #3

5. It is also close to Putanesca

Did you see the recent "No Reservations" where Bourdain went to The Azores? I suspect those are the "Portugese" you meant. They're all of Portugese ethnicity, but consider themselves first as Azoreans. They make up the lion's share of people on the Massachusetts coast who identify as Portugese.

My cousin's wife is of that group. They're wonderful, warm, loving people.

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Warpy

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Fri Jan-30-09 11:36 AM
Response to Reply #5

8. Acutally, the biggest group is from Brazil

but we did see more from the Azores than from Portugal, itself, although I did know quite a few who were.

They all knew how to make bluefish palatable, though.

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