~2/3 pound piece of mahi mahi
2 T lime juice
1 t tamari/soy sauce
1 t sesame seed oil
1 t grated fresh ginger
Spread ginger and return liquid to top of fish frequently.
1 t sesame seed oil then add
2-4* ounces pea tendrils (any tough stems removed)
Cook, stirring a minute or two just until the leaves are coated with oil and slightly wilted. Remove immediately and divide between two plates.
Served with asparagus this makes a wonderful spring meal.
* Use ~2 or ~4 ounces total depending on fondness for pea tendrils, other components of the meal and desired plating effect. ~2 ounces of pea tendrils per person is shown in photo at top of page; ~ 1 ounce per person in photo at left and in photo below.
Follow directions given above but use 1 chicken breast per person (or if breast is large, 1 breast and slice after cooking).
VARIATION: GINGER LIME SALMON
Substitute wild salmon for mahi mahi.
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