Ok, I sound like Rachel Ray, but this dinner really only took under 30 minutes. If you have leftovers, why not pair it the next night with something fresh? Similar concept to an old piece of clothing, pair it with a couple of new pieces and you've got a new outfit.
I had a full size twice-baked baked potato from Sunday's BBQ. I had frozen mahi mahi (from Costco). I quickly defrosted two individually wrapped pieces in cold water in a big bowl. As that was defrosting, I preheated my toaster oven and prepped the asparagus, placed it in an oven safe dish and into the toaster oven, set the timer for 20 minutes. By this time, the fish is defrosted and ready to be washed, patted dry and seasoned. Preheated my pan, added EVOO and cooked the fish, 4 minutes a side (covered). Everything is timed perfectly because fish does not take that long at all. It's healthy and quick for that long day in your home office. Below is the recipe. Make it your own with different seasonings!
1 bunch asparagus
Dried seasoning (thyme or rosemary)
Drizzle of water
Drizzle of EVOO
1. Wash and cut the ends, about an inch.
2. Place in an oven safe pan, season with pepper, dried thyme or rosemary, a drizzle of water and a drizzle of EVOO.
3. Cook for 20 minutes. Check for doneness at about 15 minutes depending on the thickness and how you like your asparagus.
2 pieces of mahi mahi, salmon or cod
Prepared seasoning or store bought
2-3 tbsps EVOO
Chopped parsley (for garnish)
1. Pat dry (less oil splatter).
2. Season both sides with your favorite. For this recipe, I used Grill Mates Bacon Chipotle (delicious!).
3. Preheat a medium size frying pan to medium low.
4. Add 2-3 tbsps of EVOO.
5. Pan fry 4 minutes a side covered. Test for doneness depending on thickness (should be flakey).
6. Plate the fish and garnish with parsley. How prettiful.
Comment and let me know how yours turned out!