On the Lunch Table @ Casa d’ Amado

13 Jul

For today’s lunch I prepared Herb-Crusted Mahi on Summer Penne:

Note: The Czech rohlik makes fine bread crumbs. All the vegetables used in this dish came from grandma’s garden.


  • Penne Pasta cooked al dente
  • Onion cut julienne
  • Zucchini cut batonnet
  • Pepper cut batonnet
  • Tomato cut macedoine
  • Garlic minced
  • Bread Crumbs
  • Herbes de Provence
  • Parmigiano Reggiano grated
  • Basil cut chiffonade
  • Mahi fliet portioned to 100g
  • Juice from 1 lime and 2 mandarins
  • Olive Oil
  • Taragon
  • Salt & Pepper


I made a marinade by emulsifying olive oil, mandarin-lime juice, taragon, salt & pepper, and let the Mahi sit in it for 20-30 minutes. I seasoned the bread crumbs with the herbes de provence and salt & pepper. I pat-dried the marinated filets, dipped them in olive oil and then dredged them in the seasoned bread crumbs and placed them on a lightly greased oven tray and broiled them in the oven until done.

While the fish cooked, I sauteed the veggies in the following order: onion, garlic, zucchini, pepper, tomato. I added the basil, penne and finished with the parmesan and salt & pepper to taste.

Plate and serve…..

Paired with Fresh Raspberry Lemonade made with home-made raspberry syrup and freshly squeezed lemons.



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