- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon chopped garlic
- 1/4 cup peeled, seeded, and chopped canned or fresh tomatoes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup packed chopped assorted fresh herbs, such as basil, chives, dill, tarragon, and parsley
- 4 mahimahi fillets (5 to 6 ounces each)
- 1 tablespoon Creole Seasoning
- 2 tablespoons olive oil
- 1/8 head white cabbage (about 4 ounces), cored and thinly sliced
- 1/4 small head red cabbage (about 4 ounces), cored and thinly sliced
- 2 cups thinly sliced red onions
- 4 medium-size carrots (about 8 ounces), julienned or cut on a mandoline with a shredder blade
- 1 medium-size zucchini (about 6 ounces), julienned or cut on a mandoline with the shredder blade
- 1 medium-size yellow squash (about 6 ounces), julienned or cut on a mandoline with a shredder blade
- 1/3 cup water
- Make the vinaigrette. Combine the olive oil, vinegar, honey, garlic, tomatoes, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the herbs in a medium-size mixing bowl and whisk to blend well. Store in an airtight container in the refrigerator for at least 8 hours or as long as 24 hours. Bring to room temperature before using.
- Season the fillets with the Creole seasoning. In a large skillet over medium heat, heat 1 tablespoon of the olive oil. Add the fillets and sear until they are lightly golden and flake easily with a fork, 5 to 6 minutes on each side. Transfer to a warm platter.
- Heat the remaining 1 tablespoon olive oil in another large skillet over medium-high heat. Add the white cabbage, red cabbage, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring a few times, for 2 minutes. Add the onions and cook, stirring a few times, for 2 minutes. Add the carrots and cook, stirring a few times, for 2 minutes. Add the zucchini, yellow squash, and water and cook, stirring, for 2 minutes until crisp. Remove from the heat.
- To serve, divide the vegetable mixture equally among four plates, place a fillet on each portion, and drizzle about 1/4 cup of the vinaigrette over each.
Roasted Leg Of Lamb With A Bouquet Of Spring Vegetables
Petits Filets With Blue Cheese Glacage
Braised Cabbage With Corn Beef Hash
Mr. Johnís Veal Chops With Smoked Gouda Cheese Macaroni
Pan Seared Escolar With Crabmeat And Chanterelles
Poached Trout With Lemon Butter Sauce And Parsley Potatoes
Oyster Stew With Andouille Potato Mash
Shredded Pork Flautas With Corn And Goat Queso
Trout Stuffed With Crawfish Dressing