Not (all) about the weather

Last night was one of those nights that reminded how much I love life. Just a laid back, warm spring day, nothing urgent or dirty waiting to be done or cleaned. Rare. So I got home from work, Ben had mowed the lawn, and we just hung out in the yard for a bit. Checked out our budding flower garden. I even let myself skip running. (I'm sure I will pay for it on Saturday, but it was worth it). We are soaking up this having a yard thing.

Things have been so busy lately cooking has not exactly been a priority for me. We have had several pb&j's, cheese and crackers, or heart attacks in a paper sack. Not that those are bad things, but they have just been way more frequent than is typical for me.
Last night I felt that old familiar cooking itch coming back. The one that tells me I have neglected my cast iron skillet and favorite Japanese knife. The one that tells me I need the comfort and peace of standing at my counter and creating something. So, I flip through a cookbook and find a fun new recipe. Baked fish sounds tasty, and I have the herbs it calls for growing, so its a winner. Gosh I love to cook.
Minus having to skin the fish ( I don't know how I didn't notice when I bought it. Lesson learned.) it was awesome. And even better, it was fast.

So with some garlic, shallots, herbs and tomatoes simmering, you throw in some fish:

Bake for 15 minutes, steam some brocolli, and have a tasty looking 30 minute meal -

We ate dinner outside on our patio for the first time this year. Good times.

RR's Baked Fish

2 tablespoons extra-virgin olive oil, divided
1/2 t. fennel seeds
4 cloves garlic, chopped
1 shallot, sliced
1 1/2 ~ 2 pounds Mahi Mahi fillets
Salt and freshly ground black pepper, to taste
2 tablespoons capers, drained
1 can (14 ounces) diced tomatoes
2 tablespoons balsamic vinegar
10 leaves fresh basil, torn or shredded
1/2 cup clam juice
Crusty bread, for mopping



Heat a large, ovenproof nonstick skillet on the stovetop over medium heat. Add 1 tablespoon olive oil to the pan and swirl once around the pan to coat. Add the fennel seeds, garlic and shallots to the pan and cook for 2 minutes.
Rinse the fish fillets and pat them dry. Season with salt and pepper and set aside.
In a small bowl, combine the capers, tomatoes, remaining tablespoon olive oil, the balsamic vinegar, basil and clam juice. Add the mixture to the skillet and cook for 2-3 minutes. Slide the fish fillets into the pan. Spoon the sauce over the fish and transfer the skillet to the oven.
Bake the fish for 15 minutes or until cooked through, adding the bread to the oven to warm through for the last minute or two.




Stormy has also been enjoying the beautiful weather outside this week, instead of being in her bed in the house. Some of you know what a priceless and rare still shot this is:

FYI- Stormy being still is the 8th wonder of the word. Not kidding. Chasing all those birds and digging up dirt must have worn her out. Sweet!