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Ginger Gin & Tonic + Mahi Mahi

Ginger Gin & Tonic:

Ginger Eachinatia juice from La Montańita, pure juices – about an ounce, a jigger of Tumbleroot Gin, dash of Aperol, dash of sweet vermouth, half can of tonic and a slice of lime. All this is over a glass of ice, and I added a rosemary spring for smell.



Mahi-Mahi Broiled


Marinated the small filets in soy and olive oil in a 1/8 pan for a few days. To prepare I removed the skin (should have bought it skinless). Removed the marinade, and placed the fish back in the oily pan with chopped red and jalepeno peppers. Sprinkled on toasted sesame seeds. Broiled high for 3 minutes per side.

When both sides were browned by the broiler, I pour the juice of one lemon over the fish. Let it sit while I dished out the rest of the meal and served it garnished with lemon slices.

Served with rice, the briefly steamed greens of a bunch of turnips and Orange Glazed Turnips (roasted, then warmed in a skillet with the orange glaze).

Made the orange glaze by sauteing onions and garlic in olive oil. (Should have removed these vegetables from the pan once they were golden) then reduced about 1/3 cup of orange juice in the same pan. Coated the turnips with this sauce and let them warm through until the fish was done. (Should have added the veg on top after mixing in the turnips and then turned the pan on low(1) until served).

Rice was washed, let soak in clean water for 30 minutes. This water was poured on the garden, and new water added to the rice. Power boil until the lid clatters and turned down to 4. Rice was done in 20 minutes. Okay to turn off.


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