Tuesday, April 25, 2006 

Grilled Mahi Mahi w/Avocado-Chile Salsa

I got the following email from my friend Judy. I haven't tried it yet, but I plan to!

The secret is to get FRESH Mahi Mahi . Add a see-zore salad (or greek) and it is a perfect summer dinner!


1 ripe avocado, cut into 1/2 inch chunks
2 plum tomatoes, cut into 1/2 inch chunks
1 cup minced red onion
1 jalapeno pepper, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 tsp. salt

Combine all ingredients in a glass (or stainless steel or glazed ceramic) dish, and mix gently. Set aside. (Can be made hours ahead, if desired, and stored, covered, in refrig.)

Mahi Mahi:

1-1/2 lb. mahi mahi, cut into 4 pcs.
1 Tbsp. extra-virgin olive oil
1 lime, juiced
1/2 tsp. salt
1/2 tsp. black pepper

In a deep glass dish marinate the fish with the other ingredients for 20-30 minutes before grilling. Grill over coals or under a broiler for 6-8 min. per side. Serve fish with the salsa on top.

Monday, April 10, 2006 

Chocolate Chip Bundt Cake

Another favourite :)



1/2 cup margarine
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla


1 1/4 cup chocolate chips
1/2 cup brown sugar


Cream margarine & sugar well. Add eggs & sour cream. Mix well. Add flour, baking powder, baking soda, and vanilla. Mix well.

Grease 1 10-inch bundt pan. Mix topping together and set aside.

Pour 1/2 of batter into pan. Cover batter with 1/2 of topping mixture. And rest of batter. Sprinkle with remaining topping.

Bake at 350 for 50-60 minutes.

HINT: I don't actually mix the topping. I put 1/2 of the batter in. Then cover with enough brown sugar so you can't see the batter. Then cover with enough chocolate chips so you don't see the brown sugar. Then put the rest of the batter in. Then repeat the smothering with brown sugar & chocolate chips.

About me

  • I'm Angella
  • From Canada
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