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December 2009 Issue
Roasted Mahi Mahi and Asparagus
by Ronda L. Halpin
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December brings us rushed trips to the shopping mall, cookie baking marathons, visits to friends and family and much more. It's one of the busiest times of the year for many of us. So it's also a great time of the year to take advantage of elegant meal ideas that bring great food to your table without keeping you in the kitchen for hours at a time.

This month's recipe is just such a gift. A delicately seasoned vinaigrette gets drizzled over firm fish and tender asparagus before the entire dish is roasted to perfection. Add a simple salad of mixed sliced tomatoes and goat cheese and some chilled white wine and you've got a meal that's company-ready. Enjoy and happy holidays!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Roasted Mahi Mahi and Asparagus

  • 3 T. olive oil
  • 2 T. champagne vinegar (or some other sweet, light-colored vinegar)
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. powdered garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. mahi mahi fillets
  • 1 lb. asparagus -- cut into 1-inch pieces
Preheat the oven to 425 degrees F. In a small resealable jar, combine the oil, vinegar and spices. Shake vigorously to combine.

Place the fish and asparagus evenly in a shallow baking dish. Drizzle evenly with the oil and vinegar mixture. Roast for 20-25 minutes or until the asparagus is soft and the fish flakes easily with a fork.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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