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Greek Style Grilled Mahi Mahi with Mint
Greek Style Grilled Mahi Mahi with Mint
Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a sealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.
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Chickpea Salad with Mint and Feta
Chickpea Salad with Mint and Feta
• 1 small onion, thinly sliced
• 1 small fresh red chili, deseeded and minced
• 2 handfuls red or yellow cherry tomatoes, roughly chopped
• Juice of 2 lemons
• Extra virgin olive oil to taste
• Sea salt and freshly ground black pepper to taste
• 410g can of good-quality imported chickpeas, drained and rinsed
• 2 tablespoons fresh mint leaves, roughly torn or chopped
• 2 tablespoons fresh basil leaves, roughly torn or chopped
• 7 ounces feta cheese
Combine the onion, chili, and tomatoes with their juice into a bowl. Dress with most of the lemon juice and olive oil to taste (about three times as much as lemon juice), then season with salt and pepper. In a small skillet, drizzle a little olive oil over medium heat and add the chickpeas. Cook for a few minutes until hot and creamy and just beginning to color. Add them to the bowl and allow to marinate and cool. Once cooled, toss the herbs and season again to taste, adding any remaining lemon juice if needed. Serve with the feta cheese loosely crumbled on top.
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Warm Chicken Sandwich with Spinach, Mushrooms and Fontina Cheese
Warm Chicken Sandwich with Spinach, Mushrooms and Fontina Cheese
Preheat oven to 400°F. Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard. Sprinkle roll bottoms with half of Fontina cheese. Heat 2 tbsp. oil in large skillet over med-high heat. Add mushrooms; sauté 4 minutes. Add chopped shallots and pressed garlic; sauté 3 minutes. Add chicken; sauté 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; sauté 2 minutes. Season to taste with salt/pepper. Drain. Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops. Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.
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