dolphin

Under the Sea

/ Jodi / 49 Comments

Under the Sea – Dolphin Watercolor 11×14

Under the Sea.

It seems like such a magical place to me.

So when I was trying to decide what I could see

in the splashing I created so free…

A fish… a dolphin… a magical creature came to be.

I recently bought a new printer – A Canon Pixma Pro-100, and I was anxious to see how it worked creating prints and cards.  I am so pleased!  Above is a shot of the original with a mat and frame loosely placed on it to see what it might look like framed, as well as an 8×10 print and cards I printed on my new printer.

If you are looking for me…
under the sea is where I’ll be dreaming to be.

Cheers & Hugs,

Jodi

Pan Seared Lemon and Garlic Mahi Mahi

/ Jodi / 37 Comments

Pan Seared Lemon and Garlic Mahi Mahi.

I adooooore seafood!

When eating out, I will likely order seafood 80% of the time.

Chilean Sea Bass… Salmon…Lobster… Shrimp… Scallops…  Tuna…  Fish Sandwiches…  Fish and Chips… Fish Tacos!

And then there is Mahi Mahi!  Ohhhh  the light, mild, delicate flavor of heavenly deliciousness…..  no wonder you have to say it TWICE!

I don’t often cook seafood at home as Hubby is not nearly the fan that I am, but I snuck this yumminess in last night for dinner.  A couple of wonderful wild caught Mahi Mahi fillets pan seared with onions, garlic, thyme and lemon zest – this recipe is quick as a wink, healthy as all get out (did you know a 3-4 ounce serving of Mahi Mahi has 20 grams of protein, contains all the amino acides you need to survive, and is under 100 calories?!), and melts in your mouth better than butter!

Here is how I made it thanks to the inspiration from ChicFitChef:

Pan Seared Lemon and Garlic Mahi Mahi

Ingredients:

  • 2 3-4oz Mahi Mahi fillets, patted dry
  • 2 lemons, zested and juice reserved
  • 1 tsp dried thyme or 1 Tbsp. freshly minced thyme (fresh is always preferred if possible)
  • salt and pepper to taste
  • 1/2 large sweet onion, sliced
  • 3 cloves garlic, minced
  • Olive oil

Directions:

Heat olive oil in skillet until searing hot!

Meanwhile, combine lemon zest, thyme, salt and pepper.   Coat patted-dry fish fillets on both sides with this seasoning.

Add onion slices to hot skillet.  Once onions are golden brown (about 2-3 minutes), add fish to sear for 3-4 minutes (without moving).

Turn fish fillets over with a spatula, and let sear for another 3-4 minutes on other side.

Lower heat, and add minced garlic and lemon juice.  Cover pan, and cook fish another 3-4 minutes.

Remove from heat and serve.

Enjoy!

Cheers & Hugs,
Jodi