Mahi-mahi with boiled potato and green beans.
Garlic and freshly ground black pepper add oomph to this
simple dish that has Russian roots. When the fish bakes, the garlic smell is
intense, but once roasted, garlic is not ‘garlicky’ but sweet-tasting. Doesn’t leave garlic breath either but you
can kiss someone to check it out.
Utensils: glass
baking dish 8 X 8
for 1 pound fish, serves 2
2 ½-pound thick fish
fillets
I retested the
recipe with cod and mahi-mahi.
4 large garlic cloves, peeled and finely chopped (minced)
1 teaspoon olive oil
kosher salt
24 twists of a pepper mill
Approximately 2 teaspoons of pepper
lemon wedges
1.
Rinse the fish quickly under cold
running water. Pat dry.
2.
Mix the minced garlic cloves with
the olive oil. Spread mixture evenly over top surface (one side only) of fish.
Lightly salt, then liberally grind on black pepper.
3.
Bake in a preheated 375-400 degree
oven for 15-20 minutes. Serve with lemon wedges.
