Have you ever had your freezer melt and lose all of your food? Well, this almost just happened to me. I had all of my proteins in the basement freezer, including a bag of salmon, a bag of shrimp, a bag of mahi mahi, a 3 lb tri-tip, 2 strip steaks, 1 pack of bacon and 6 chicken breasts. While cooking dinner last week, my roommate came upstairs with a bag of dripping, melted, rotten bananas in her hand saying, “You might not want to eat anything in that freezer down there….” Of course, I immediately panicked. Luckily, the door hadn’t been open long enough to melt all of the proteins; I only lost the pack of bacon and two strip steaks. Now all of my proteins have a new home in my mini fridge freezer.
Happy that I still had my fish, I decided to cook some Mahi Mahi for dinner after that incident. I also decided to make my own aioli after making salad dressings and mayo at work all week. The tomato makes this aioli a bit more tart and creates a great sauce for the fish. I also decided to wrap my fish in some of our endless supply of zucchini. If you own a mandolin I suggest you use it to cut very thin slices; otherwise try to cut them as thin as possible while keeping them long, so they can wrap around the edges of the fish. The thin slices get nice a crisp while the fish cooks, giving it an awesome texture.
- 2 egg yolks
- 2 cloves garlic (roughly chopped)
- juice of ½ lemon
- 4 roasted tomatoes (cooled)
- ¼ cup olive oil (or more if needed)
- salt and pepper (to taste)
- 4 filets Mahi Mahi
- 1 tbsp garlic powder
- 1 medium zucchini (thinly sliced)
- In a food processor or blender, blend the egg yolks, garlic, lemon juice and tomatoes until smooth and a bit foamy.
- Very slowly, add the olive oil, gradually pouring faster, until a thick aioli forms. Season to taste with salt and pepper.
- Preheat the oven to 375. Season each filet of fish with garlic powder, then wrap with zucchini slices.
- Bake at 375 until fish is cooked through (about 15 minutes). Then turn on the broiler and finish cooking until zucchini is crisp (about 5 minutes).
- Drizzle with tomato aioli to serve.