Mahi Mahi with Zesty Basil Sauce

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I am a seafood purist. I still think there is nothing better than a good fillet of salmon with salt and pepper and a squeeze of lemon. Zesty basil sauce, however, is one of my favorites ways to spruce up a boring piece of fish. I use this for Mahi Mahi as well most other white fish like tilapia and flounder.

The recipe is from Paula Deen but I’m pretty sure I started making this sauce prior to her demise…but I’m not certain. So, this may be a politically incorrect fish, BUT in a whole new way.

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Shaking Beef!

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Vietnamese cooking genius, Charles Phan is not messing around with this one. I’ve been dying to get my hands on his cookbook, Vietnamese Home Cooking but haven’t got it just yet, so when I found this recipe in Food and Wine,¬†I wasted no time before trying it out.

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