i’ve been loving my new camera this weekend, sitting around messing with the different settings and taking pictures of random things around the house.
you’ll also notice a couple posts with updated photos that i made this weekend (steel oats + poached egg and new york bagels, specifically).
although now that i think about it, it was silly to make those bagels, because jason and i are starting gluten-free week today. no, neither of us have or think we might have a gluten intolerance. it’s just something we wanted to try to see how difficult it is (which i’m not anticipating it’ll be too bad) and also to see if we feel an impact to our bodies (which i don’t think will be too dramatic). we also want to do vegan week, which i think will be significantly harder due to my current obsession of putting eggs on everything and the fact that we live in wisconsin, so cheese rules.
to start off gluten-free week, we had mahi mahi baked in a smoked paprika butter. despite the four tablespoons of butter in this thing, it’s pretty light and flakey. it doesn’t have to be mahi mahi, it could be halibut, or sea bass, or tilapia, or any other good quality white fish. mahi mahi happened to be on sale at the grocery store today, so here we are.
- 1 lb mahi mahi (or other high quality white fish)
- 4 tablespoons unsalted butter, room temperature
- 1 tablespoon smoked paprika
- ½ teaspoon kosher salt
- Preheat oven to 375.
- Using a mixer or food processor, whip butter, paprika, and salt together.
- Place fish on a piece of tinfoil. Using a spatula and with a little help from your friends your fingers, spread butter over fish.
- Wrap fish up in the tinfoil and bake for 15 minutes.
- Finally, open tinfoil and bake for an additional 10 minutes. This recipe is originally grilled, but alas, we still don't have a grill (...but we are registered for one! no hint or anything).
recipe adapted from dinner: a love story.
3cumbersome
writes 1crackle