Buttery Mahi Mahi

I had ordered a pkg of mahi mahi fillets from Schwan's through my parents and I was trying to figure out how to make them one night. I decided to try them baked in the buttery dish I use for my shrimp sometimes and it turned out amazing! Definitely not something I would do on a regular basis since there's so much butter but apparently this recipe works just as well for larger fish as it does shrimp.

Buttery Mahi Mahi: 4 servings

1 mahi mahi fillet
1 stick unsalted butter, melted
1 lemon, thinly sliced, seeds removed
1-2 tbsp Italian seasoning
4-5 tbsp capers

Preheat oven to 350. Line an 8x8-in baking dish with foil. Pour melted butter on top of the tinfoil. Place lemon slices on top of butter. Lay the fillet on top of the lemon slices. Since I used a smaller dish, I put some of the lemon slices on top of the fillet as well so I could nestle the fish deeper into the butter. Sprinkle with Italian seasoning and top with capers.

Place in oven and bake for about 35 minutes or until the fish is opaque and flakes easily with a fork. Once again, I served my fish over couscous since the couscous soaks up the butter mixture well.




Nestled into the butter mixture...






Fresh from the oven...






Served over coucous...

Homemade Pizza

I found a roll of pizza dough in my fridge and decided to make up some pizzas. Apparently the dough was past the expiration date but I still made it work and it tasted just fine. The bread was a little dry so I wasn't able to make one big pizza, which worked out well-I actually made 4 different kinds of pizza. You can add any type of toppings you desire, which I like. I should have made my pizza dough thinner but it still tasted great! The next time I make this, I'm going to use hot sauce and make some buffalo-style pizza. Not sure of the measurements I used but I'll guess.

Homemade pizza

Refrigerated pizza dough (I used Pillsbury)
2 chicken breasts, cut into cubes
1 tbsp poultry Montreal seasoning
4 garlic cloves, minced, divided
2-in fresh ginger, minced
1/4 c olive oil
1/2 green bell pepper, diced
1/2 c grape tomatoes, halved
1/2 c fresh spinach
1/4 c pepperoni slices
2-4 tbsp cornmeal
1/4 c shredded cheese

Heat oven to 400. Grease any size nonstick cookie sheet. Sprinkle desired amount of cornmeal on pan. Unroll dough onto cookie sheet. Press to desired thickness. Prebake dough 8 minutes.

While pizza is prebaking, combine chicken, Montreal seasoning, garlic, ginger and green pepper in skillet and cook until chicken is cooked through, 5-7 min.

Mix oil and 1 minced garlic clove in small dish. Once pizza has prebaked, using a pastry brush or other basting brush, brush pizza dough with olive oil and garlic mixture. This is the step you would put pizza sauce on, but I chose not to use sauce, just the olive oil mixture.

On one of the pizzas, I added just spinach and tomatoes. Two of the pizzas I added the chicken mixture with some tomatoes. For the fourth piece, I added spinach, pepperoni slices and spinach. I sprinkled cheese on top of all of it at the end.

Bake 6-10 minutes longer or until crust is deep golden brown. Slice and enjoy!




Garlic oil...






Veggies & Chicken added...






Cheese sprinkled on top...






Fresh from the oven...






Enjoy!