06.23.10 USA! USA! USA!

Seriously?! How can anyone NOT love soccer after that? USA advances and WINS GROUP C! Wow, what a turn of events :)

In other news, I finally have a little time to post some pictures of my latest adventure: cooking dinner!

I made Almond Crusted Mahi Mahi (recipe from my new fav cookbook, "You Don't Have To Be Diabetic To Love This Cookbook") with vegetables.

I went to Walmart first to get all the necessary ingredients.. But they didn't have the most important ingredient: FISH! I could have settled for Tilapia or "Fresh Fish" (who knows WHAT that was..) but I said no and drug Joel to the United down the street. Of course, United had the needed Mahi Mahi, because they are just so superior to Walmart. And I felt so cool buying it. So cultured. So sophisticated. So grown up. (Can you tell I'm impressed with myself for buying fish? Because I definitely am!) Here's a pic of my proud purchase, with the skin still on, as per the recipe. But next time, I will for sure cut it off. I learned the hard way that the skin is what makes Mahi Mahi (a normally un-fishy fish) taste fishy. Much too fishy for my taste, that's for sure!
                                

                     

Next, I assembled my ingredients to make the cooking process easier. I love doing this, as it makes me feel like Rachael Ray with her premeasured ingredients in their little bowls. Again, so sophisticated. I'm only missing the cookbook holder, but I have no doubt I'll get one in the future at some point :) And now, on to the cooking!

First, brown bread crumbs and almonds over low heat. 

While crust mixture is browning, add a pinch of salt and pepper to the unskinned side of fish.

Next time, I'll add more than a pinch of pepper. I loved that part!

Dip skin side of fish in egg white and then bread crumb mixture.

Cook fish (breaded side down) over medium heat until browned, about 3 minutes.

While cooking, chop scallions and asparagus into 1-2 inch pieces.

Cook other side of fish about 30-45 seconds.

Place fish (breaded side up) in oven proof pan.

Surround fish with vegetables and white wine.

Place in oven (350 degrees F) and cook for 12-14 minutes

(until fish is firm, wine is reduced, and vegetables are warm).

Meanwhile, make sauce by combining water, salt, pepper, and garlic in a sauce pan.

Bring to a boil, then add lemon juice and butter.

 

Pour sauce over vegetables and let simmer a bit.

Add vegetables to plate with fish and pour sauce over everything.

Serve! :)