The Post-It I left on the counter when Baby and I crossed paths was inscribed simply, "Would you like mahi mahi for dinner tonight? With lemon, parsley, garlic and crushed olives that we already have?" When I returned home, I saw he had written over it in a lime-green Sharpie pen, "YES!"
Terribly easy and boy, was it good!
Start with heating up a 350 degree oven. The frozen, vacuum-sealed mahi mahi (two decent servings) from Trader Joe's reclined for a while in the refrigerator for much of the day in anticipation and was quickly thawed in warm water before being placed in an enamel lined Le Creuset tarte tatin pan to rest and acknowledge the salt and pepper dashed on both sides.
Meanwhile, a fistful of mixed olives went into a skillet with garlic and olive oil over medium heat and chatted until they'd softened up after a fine simmer; about 15 minutes or so.
More pepper went into this. I threw parsley to wilt on top and tossed the whole thing about as I gently browned the mahi mahi briefly in a little butter and olive oil over medium heat, flipping once. I deglazed by adding about a half cup of bouillon. The olive, garlic and parsley mixture went into the tarte tatin pan and the whole thing went into the oven until cooked to our preferred doneness. It's all very fast work; really only a few minutes, until you smell that it's ready to come to the table. Once out of the oven, let it sit for a moment or two with a judicious spray of lemon which enhances the vibrant finished fish so it may ring the alarum bell to announce, "Dinner is served!" Green beans and a pillow of mashed potatoes are a perfect accompaniment, as is a dry Riesling.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox