Pan-Fried Mahi Mahi with Star Fruit and Red Currant Salsa


This week-end I sent my daughter to the grocery store to get me a few things. Not only did she come with the right ingredients;-), but she also brought some exotic fruits. She bought some star fruits as well as a pomegranate. I knew she loved pomegranate because she always begs me to get her some when they are in store, but I was so surprised that she took it on herself to buy star fruits. When i saw them, she said: “Look Mom, what I bought for you….” How sweet was that?!?! Of course i replied that she was so sweet and that we could do a mango or a lime cheesecake and that we could use those fancy star fruits as decoration;-)

Well two days ago, I found more star fruits in my fridge except that I still had not used the one that were already there so i asked her why she had bought more.. her reply was: “You were so happy to want to use them, and I really wanted to find out how they tasted that I bought some for me”.

Curious to find out that she knew how to eat them, I asked her if she even knew how to eat them ( because I sure do not… I have used them many times as decorations, but I never actually ate one..). She replied that she knew. Whoah, I would have fallen off my chair, had I been seating I was so surprised. She later confessed that she had looked it up on the internet and proceeded to explain to tell me what was the best way to eat them.

It seems that you need to trim the corners of all pointy sides. Then when you slice the fruit, you need to remove the seeds because they are a bit hard like those in certain grapes. That’s that easy. Well because of her, I ended up eating one and they tasted pretty good, a bit watery to my taste but I am glad I tasted one.

I am a very proud mom, and I know that my daughter is a jewel, but at that instant she made me so so proud. It was as if I was seeing a mini-me. She is paying attention in the grocery store, and just like me, she is curious and wants to know what new food tastes like. That’s definitely my baby girl;-)

Well, I got so busy this week-end that I never actually had time to fix that lime cheesecake and I did not have time to use those star fruits.  Of course, they were starting to get brown spots which meant they had to be used pretty quickly. I had bought two beautiful pieces of Mahi Mahi, and thought that it would be fun to use that star fruit as salsa to accommodate that fish. So here it is:

Ingredients for 2: 2 large piece of Mahi, 2 lime juice, and zest, 2 tbsp of honey, 2 scallions chopped thinly, 2 star fruits, 1/2 cup of red currants, 1 tbsp of sherry wine, 1 tbsp of fresh basil chopped.

In a small bowl, mix the zest, the juice of one lime, 1 tbsp of honey and mix well. Pour the mixture over the fish filet and let the fish marinade for 30 minutes to 1 hour. Turn the oven to 400. After the fish has marinated, melt 1 tsp of butter in a small frying pan and sizzle the fish on all sides. Place the fish in the large round mold, sprinkle a bit of salt and pepper on both filet. Cover the mold with the octogonal silpat and cook the fish in the oven for 10 minutes. The fish will be cooked as if “poached”.

While the fish is cooking, prepare the salsa.

Chop 2 star fruits. Add the currants, the lime and zest of 1 lime, the chopped scallions, 1 tbsp of honey, 1 tbsp of sherry wine and mix well.

I serve the fish over some couscous.

Couscous: 1 cup of couscous, 1/4 cup of almond sliced, 1 cup of water, 1/4 tsp of salt, 1 tbsp of butter.

Fill 1 cup of water in a container and microwave for 2 minutes or until the water is boiling ( you may also boil the water over the stove into a little saucepan). Place 1 cup of couscous into a bowl and pour the water over the couscous, the almond, the salt and the butter. Mix to fluff up the couscous.

To serve, place 1/2 of couscous on the plate. Place the filet on the couscous, and place the salsa over the fish. Eat!!!

Bon Appetit and Happy Cooking!!!

Sun-Dried Tomato coated Salmon with Couscous


Life as a working mom can be a challenge at times, isn’t it true ladies? because once our first job is over then starts our second job at home. It is anything from driving kids to and fro school, to going grocery shopping, and / or of course cooking and cleaning. If my husband asks at times if he can pick up dinner to help me with my tasks, my answer is always no. No.. because I watch my diet too closely to blow it on pizza or hamburgers, and no because I rather fix something that is healthy even it is quick and easy. This recipe is super easy. It may not be for everyone, but I enjoyed mine a lot.. then again, I loooooove fish;-)

Ingredients for 4: 4 tbsp of sun-dried tomatoes, 2 tbsp of fresh basil chopped, 4 tbsp of nuts ( I used pine nuts), 2 tsbp of dried onion, 2 tsbp of brown sugar, salt and pepper. 1 cup of water, 1 cup of chicken broth, 1 cup of semolina couscous, 1 tsp of paprika, 1 tsp of dried minced onion, 1/2 ts of garlic powder, 1 tsp of dried parsley,  1 tbsp of olive oil. salt and pepper, 4 tbsp of pine nuts.

Utensils: 1 large round mold, octogonal silpat, medium-sized perforated sheet, and medium-sized silpat, saute pan.

In a small chopper, place 4 tbsp of sun-dried tomatoes, 2 tbsp of fresh basil chopped, 4 tbsp of nuts ( I used pine nuts), 2 tsbp of dried onion, 2 tsbp of brown sugar and chop well until all the ingredients are well-blended. Place the salmon filet on the silpat, sprinkle salt and pepper and cover the filet with the sun-dried tomato “paste”. Cook in a warm oven at 375 for 8-10 minutes. While the salmon is cooking, place the couscous, water, broth, and the other ingredients ( 1 tsp of paprika, 1 tsp of dried minced onion, 1/2 tsp of garlic powder, 1 tsp of dried parsley, 1/8 tsp of salt, and  1/16 tsp of pepper) in the large round mold. Cover with the octogonal silpat and cook for 5 minutes. When the couscous is cooked, fluff it up with a fork and add 1 tbsp of olive oil. Place a saute pan on a warm stove ( medium heat), and add the pine nuts. Saute the pine nuts until they become brown and golden. Keep stirring to prevent scorching.  Mix the pine nuts to the couscous. Et voila!

To serve, place the couscous on a plate and place the salmon on top. C’est tout!

Bon Appetit and Happy Cooking!!!

Tabbouleh and Crudites


French people have much different eating habits than Americans. To describe it the best, you can say that “In France they live to eat, whereas in the US, we eat to live”. This means that French people live to enjoy the food and to savour it, while Americans eat to live. They eat for nourishment. And this translates in their respective eating habits. French people will not settle for a sandwich for lunch, instead they will have a long lunch that lasts 1 to 2 hours.

I don’t know if this is still done since the world is changing so quickly, but growing up I came home for lunch to join my parents. And after lunch, I walked back to school. See in France, lunch break for school and many companies is 90 minutes.

Anyway, since people have time to eat during lunch time, they tend to eat the copiest meal for lunch (and it is much healthier that way). Therefore, dinner is usually a lighter fare where soups, quiches, salads are usually served.

Today for dinner, we had crudites ( an assortment of fresh vegetables), Saucissons ( French salamis), Tabbouleh and Cheese.
Yum….

Anyway, I will share with you the recipe of Tabbouleh. Tabbouleh is originally from Lebanon. It is very very refreshing, and can easily replace pasta salads.

Ingredients for about 8 servings:

2 cups of bulghur wheat or ( couscous),1 1/2 cups of boiling water, juice of 2 lemons ( about 1/4 cups),  3 tbsp of olive oil, 3 scallions chopped thinly, 1 cup of fresh mint chopped, 1 cup of fresh parsley chopped, 1 cucumber (peeled, sliced and diced), 2+ tomatoes ( peeled and diced), salt and pepper to taste.


Place the bulghur wheat or coucous in a bowl and pour the hot water over it. Let it rest for 5 minutes until all the water has been absorbed, and the bulghur wheat or couscous is tender  and cool. Add all the other ingredients and mix well. Cover and place in the fridge for a minimum of 2 hours ( overnight preferably: the longer it marinades, the more flavorful is your tabbouleh). I hope you will enjoy it. It is really really good!

Bon Appetit and Happy Cooking!!!