Pan-seared mahi mahi; roasted Campari tomatoes with garlic and feta; wilted spinach and arugula

Wow–that’s a long title for such a simple dish! This dish is easy, folks. You’re not going to find any beurre blanc or insert-whatever-foufy-French-preparation-method here but you will be amazed at how something so simple can be so flavorful! That’s what food is supposed to be about, right?? Sure, the fancy crap is great, but if it doesn’t make you oooooo and aaaaaa and want to give up your firstborn for another bite, then what’s the point?? Think Bill Murray in What about Bob when he is over the moon about Fay’s cooking–watch a clip here. Yeah, it’s a bit dramatic but you get the idea.

If you’ve followed me on this neoteric blog adventure up until this point, you’ve probably realized that the dishes I make are simply prepared, but pack a punch when it comes to flavors. I don’t specialize in haute cuisine nor do I pretend to. I am aware that the dishes I make are simplistic in their preparation, but I revel in the fact that they’re complex in their flavor. Great tasting food has to start with great tasting ingredients or you’re going nowhere but down. A tomato that tastes like cardboard to begin with will still taste like cardboard no matter how many spices you put on it! When I’m in Italy, I’m always amazed at how great everything tastes when most dishes have less than 7 or 8 ingredients! Something that Italians do really well is eating locally and eating fruits and veggies only when they’re in season. There’s even a global movement that was founded in Italy called Slow Food that’s partially based on this! If you go to the grocery store here and look at all the places in the world your food is coming from it’s quite startling! Eating locally means that the food has less distance to travel to you and it will be fresher. Fresher=tastier. Tastier=happy mouth. Happy mouth=happy Melissa!

Ok, Ok, I’m done with this rant. You get the idea. It doesn’t take a genius to figure it out, but it really makes a difference in how your food tastes.

Here’s what you need:

2 mahi mahi fillets

7 or 8 Campari tomatoes

a bag of fresh spinach

a couple handfuls of arugula

feta cheese (left over from the greek garbanzo salad recipe I made)

1 garlic clove, minced

all purpose flour, for dredging

olive oil/salt/pepper

flat leaf parsley, chopped

Here’s what you do:

Pre-heat your oven to 375. Cut your tomatoes in half and place in a baking dish skin side down. Sprinkle with salt, pepper, and garlic. Drizzle with some olive oil. When your oven is hot, bake tomatoes for about 15-20 mins.

While your tomatoes are baking, heat up a pan very hot with some oil. Pat the fillets dry and dredge in flour seasoned with salt and pepper. Place in your hot pan and don’t flip them until they’ve formed a nice crust on one side. Then flip. Don’t overcook them!

Once your tomatoes look done, switch on the broiler. Sprinkle the feta cheese on top of the tomatoes and broil close to the heat for about 5 minutes or until you get a nice golden brown color.

How is your mahi doing?? Don’t forget about it. Multitasking is key! 🙂

In another large saute pan over medium heat, heat up a tablespoon of olive oil and throw in the bag of spinach the arugula, season with salt and pepper. Mahi??? Check it!

The spinach/arugula will only take a couple minutes, keep turning it with a pair of tongs. You’ll see that it cooks down A LOT!

Everything should be done at this point and you’re ready to plate!

FYI-this recipe is for 2 servings–one for dinner and one for lunch tomorrow. Yes, I’m 28 and bring my lunch to work in a lunchbox like a 5 year old elementary school student. And no, I won’t trade you your PB&J for my mahi mahi! 😉

Buon appetito!

–Melissa