Sometimes I think I make the best meals on the spur of the moment.
Yesterday I didn’t have anything on the menu plan because (1) the repairman was coming and had no idea what time – just knew he would call 30 minutes before he was to arrive and (2) I had to leave at 2 p.m. to go get Addie. Vince was going to stay home for deliveries and in case the repairman had not come yet.
I knew I had to fix lunch. We had eaten all our leftovers (even all that spinach got used). I kept thinking . . I’ll run to the Mexican restaurant and pick something up and bring it home or I’ll run to Panda Express and get something through the drive thru but I didn’t want to do that. I need structure and I need something on the menu for every day. Without it, I don’t do well.
I opened the freezer door and saw a package of frozen mahi mahi. Ahhh . . lunch. It thaws quick and I can do a lot of different things with it. I looked on the bag and there was a recipe that sounded great and even better . . I had all the stuff to make it. I had bought fresh dill and fresh mint earlier for another recipe so I had both of those.
There were three fairly thick pieces of fish in the bag and I figured since I was going to broil it, I’d slice it in half and make it thinner.
All I did was pat the fish dry, salt and pepper it. Make a sauce (lemon juice, mayo, salt, pepper, fresh dill, fresh mint and crumbled feta), spread the sauce on the fish, add a lemon slice and broil for about 10 – 15 minutes.
How easy was that? And, it was delicious but . . we love fish.
We also love lima beans and I had bacon grease in the skillet from frying bacon Thursday morning so I cooked the lima beans with a tablespoon or so of bacon grease (don’t judge!), fried up some potatoes and dinner was done in less than half an hour.
I’ll definitely make that fish again.