Do you ever find yourself sitting in a doctor's waiting room, flipping through a magazine, when you realize the only thing you wanted to read has been ripped out by some selfish person?
I'm coming clean. I'm the guilty party. You can direct your anger to me now.
Truthfully, I've only done this a couple times, and only for recipes. The following recipe was acquired that way recently, from the September 2008 issue of Better Homes and Gardens. Let's hope it was worth it!* In the future, I will bring along a pen and paper...
Note: This recipe originally was for tuna steaks.
Mahi mahi parmesan (serves 4)
1/3 cup extra-virgin olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
12 ounces asparagus, trimmed
16 ounces mahi mahi, in four equal pieces
5 ounces salad greens (the recipe called for mixed baby greens)
1/3 cup freshly shaved parmesan
1.) Preheat oven to 450. Finely shred 2 teaspoons of peel from a lemon, and squeeze the juice.
2.) In a small bowl, whisk the oil, peel, juice, pepper, and salt. Set aside. Cut second lemon into wedges.
3.) Put asparagus in baking pan in a single layer, and drizzle 2 tablespoons of dressing over it. Bake for 8 minutes.
4.) Heat 1 tablespoon dressing in a large skillet. Add fish, and cook 4-6 minutes per side, until browned. (If cooking tuna, the inside should be slightly pink.)
5.) Put greens onto plates. Top with fish and put asparagus on the side. Drizzle the rest of the dressing over the salads, and sprinkle with parmesan. Serve with lemon wedges.
* Definitely worth it!