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Pan-roasted Mahi Mahi with Avocado and Tomato Salsa

2 pieces of fresh mahi mahi
herb oil (recipe follows)
2 slices of bacon, cooked and crumbled or chopped
1 ripe avocado, diced
1 large ripe tomato, seeded then diced
1/4 cup cilantro, roughly chopped
juice from 1/2 large lime
kosher salt and fresh cracked black pepper

Preheat the oven to 350 degrees.

Make the salsa: In a bowl, add the avocado, tomato, cilantro, bacon, and lime juice. Mix thoroughly. Taste, then season with salt and pepper as necessary. Refrigerate the salsa while cooking the fish.

Preheat an oven-safe pan over high heat. Add 3 tbsp of herb and garlic infused oil to the pan. While the oil is heating, season both sides of the fish liberally with salt and pepper. Once the oil has just barely begun to smoke, place the fish in the pan flesh-side down. Cook over high heat for about 2 minutes or until the flesh has caramelized nicely and has released from the pan. Flip the fish and cook over high for another 1 minutes. Baste the fish with the herb oil using the oil pooling in the bottom of the pan or adding more if there isn't enough in the pan. After a minute, place the pan into the 350 degree oven and bake the fish for another 4 minutes, until the mahi mahi is just cooked through and still utterly moist and delicious. (If you're having a hard time flipping the fish and the fish is sticking to the bottom of the pan, the fish is not ready to be turn. This is the case when searing all meats - when the flesh releases naturally they are ready to be turned.) cook times may vary due to the thickness of the fillets Remove the fish from the oven and serve with the avocado salsa. Garnish the dish with a drizzle of infused oil. Goes great with bean purees! Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Outrageously Delicious Mahi Mahi
http://www.whatwereeating.com/recipes/outrageously-delicious-mahi-mahi/

Garlic and Herb Infused Olive Oil

1/2 cup good quality olive oil
2 twigs of rosemary
4 sprigs of thyme
2 sage leaves
4 sprigs of fresh oregano or marjaram
2 cloves of garlic, smashed and roughly chopped
pinch of kosher salt and fresh cracked black pepper.

Put the olive oil into a pan over low heat. Add the rosemary, thyme, sage, oregano, garlic, salt, and pepper to the pan. Stir the herbs into the oil then allow the pan to cook over low heat for 15-20 minutes, stirring occasionally. After the herbs have had a chance to infuse their flavors into the oil, strain the herbs and garlic out of the oil. This oil makes a great garnish or a dip for come yummy crusty bread. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Outrageously Delicious Mahi Mahi
http://www.whatwereeating.com/recipes/outrageously-delicious-mahi-mahi/

Two Purees: French Lentil and Split Pea

1 cup dried french lentils
1 cup dried split peas
2 thick slices of bacon
1 medium onion, diced then divided in half
3 stalks celery, diced then divided in half
2 medium sized carrots, diced then divided in half
2 bay leafs
4 sprigs of thyme
2 sprigs of rosemary
2 tsp red pepper flakes
1 tbsp olive oil
water
kosher salt and fresh cracked black pepper

Preheat 2 medium-sized sauce pans over medium heat. Add 1/2 tbsp olive oil to each of the two pans. Add 1 slice of bacon to each pan. Cook the bacon over medium heat 5-8 minutes, or until nearly all the fat has rendered out of the slices and the bacon is crispy. Remove the bacon from the pan. Either eat the bacon, use it in the avocado salsa, or save it for another fun usage. Add half of the diced celery, onions, and carrots (mirapoix) to each pan. Saute the mirapoix over medium heat for about 10 minutes, stirring occasionally, until the onions are translucent and the carrots and celery have softened. Add the french lentils to one pan and the split peas to the other pan. Stir to coat with oil and allow the beans to toast for a couple minutes, stirring occasionally. Tie together two bundles - each consisting of 1 bay leaf, 2 sprigs of thyme, and 1 sprig of rosemary. This will make it easier to fish the herbs out later, if you don't have butchers twine or cheese cloth, don't worry- just fish out the twigs/leaves individualy. Add 1 tsp of red pepper flakes and 1 bundle of herbs to each pot. Stir. Pour enough water over the french lentils to just barely fully cover them. Pour enough water over the split peas to cover them with about a 1/2 inch of water. Season both pots fairly liberally with salt and pepper. Bring the beans to a boil then reduce the heat to low and simmer until the beans are tender. Stir occasionally. The lentils will cook quicker than the split peas, so just be watching out for that. If eitehr pan of beans seems to be drying out before the beans are tender, add a little more water to them. Once the beans are tender, remove them from the heat to puree. You want a little bit of liquid still left in the beans before they get pureed so the outcome will be a lovely smooth and viscous dish rather than a dry and pasty puree. Using a hand-held immersion blender, puree each of the pans of cooked beans individually until smooth and viscous. If the beans are too dry after blending, simply add a tough more water until they reach the right consistancy. Taste the beans, then season as necessary with kosher salt and black pepper. For a stunning presentation, serve the beans side-by-side on a dish with a nice piece of fish or meat on top. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Outrageously Delicious Mahi Mahi
http://www.whatwereeating.com/recipes/outrageously-delicious-mahi-mahi/