Last Nights Catch

~Oh Tonight~
Josh Abbott Band ft. Kacey Musgraves 


Everyone who is anyone has had those moments when they have an epiphany. That something that changes them for the better. A moment when you toss away the things that tie you down and create a new part of you that you can share with everyone.  I just had one of those moments.
As of Monday I decided to embark on a new journey in my life. Cooking! I’ve never done it, and truth be told, I used to hate it. However while I was sitting on my butt watching Masterchef, a fan favorite in the Wehr household,  something came over me. As I watched Ahran and Leslie put aside their collective differences and create an amazing spicy pork belly and sweet crab stack with pico de gallo, guacamole and kimchi fried rice..(let that just sink in real quick, delicious right?)…I thought to myself, “Hey I could do that.”
Now I always had this little voice poking around in my head, from those lazy Sunday mornings watching Barefoot Contesta to those Monday’s before RAW when I would watch Masterchef, constantly reminding me of how much I wanted to create something delicious. This past Monday the waking giant that was my cooking passion.


So this is my blog, about my food experiences. Whether they be something new I have eaten, something new I have cooked myself, or I’ll even go so far as saying things I have drank / brewed! First up is my most recent excursion down this path : Grilled Mahi Mahi in a Cilantro Honey and Lime juice Glaze with homemade Cilantro Ranch Sauce and Mango Salsa


Now, I’ve never had Mahi Mahi, let alone ever cooked it. So this was a feat in-of-itself. First off I have to give love to the lady who wrote up the recipe for the Cilantro Ranch Sauce. If you’re interested here is the recipe here. It’s fantastic! Got the right kind of bite from the cilantro and the right kind of pep from the garlic. Also, when you pair it with the avocado, it’s the perfect kind of summer snack if you got a bag of chips next to you. Total time to make this sauce, maybe 10 minutes. Very easy, especially if you have a blender.


The fish was a very different beast all together. Here’s what I had on me when I cooked

.65 lb of Wild Mahi Mahi (Krogers brand, around 14 bucks.)
3 tablespoons of chopped Cilantro
1 teaspoon of chopped Garlic
1 teaspoon of Cumin (I used the bottled cumin from the spice rack)
1 teaspoon Olive Oil
2 1/2 tablespoons of honey 
1/2 teaspoon of Sea Salt (I would assume any salt works here)
1/2 teaspoon of Crushed Black Pepper


First off, I combined all those ingredients (minus the Salt and Pepper) in freezer bag, placed the Mahi Mahi fillet in the bag and then put it in the refrigerator for about 20 minutes. Then once the grill was where I thought it should be, I took it out and prepped it with the salt and pepper. Keep in mine I’ve never cooked fish before, so of course I Google’d “How long do you grill Mahi Mahi”. The Google machine told me 3-4 minutes, however since I had my grill set to very low, I would suggest maybe keeping it on 5 minutes on each side, if you so choose to slow cook the fillet. I could tell the fish was a bit raw still when I got to the middle of the fillet.

Overall, I want to make this dish again, it was light and it was very summer-time-esque. I will however want to make sure that the fish was cooked all the way thru next time. There were some pieces that were a bit raw still, but hey….it’s fish right?



Tonight I have a couple of buddies and their wives coming over for Grilled Chicken with Sun-Dried Tomatoes, a homemade Pesto sauce and Angel hair pasta. Check back for details on the night and how that all went down!


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