I took the leftover mahi mahi from yesterday, dipped it in an eggwash, and then into some bashed up macadamia nuts (plus a bit of salt and pepper). In addition, I made a quick peach chutney since my peaches are starting to look a bit mopey. It was pretty simple: warm up dried ancho flakes in some oil, add a bit of ginger and a dash of curry powder. Once it smells good, dump diced peaches and a bit of sugar, and let it cook down into a paste. It added a nice sweet and spicy balance to the toasty fatty coating on the fish.
Also mashed potatoes and asparagus (which I've almost finished!).
it's like you're a grown up or something.
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