Prattle Inc.: In Lieu Of

No piercing yet. The NAI piercer comes here only once a week from D.C. (the real one, not code) and called in sick today. Bah! So once again I proclaim that next Monday I will show you the teeny sparkle of a speck that I so anticipate.

Your consolation prize is a recipe.

Maintain your excitement.

Really though. This one is a gem. With a side of steamed asparagus (drizzled with lemon and butter) and warm bread our dinner was on the table in less than 30 minutes and it was fabulous, even teen approved.

It is based on a recipe from Gourmet magazine. Yeah. But lest I remind you that just because it's printed in Gourmet magazine doesn't always mean (like I think it should mean) that you will have guaranteed success and wildly flavorful results? You should have been here for the macaroni and cheese with 3 types of saute'd mushrooms, soured milk and expensive cheeses recipe that I made from Gourmet last week. Two hours, four pans and I had to use the food processor later and do you know what came of it? Mac-a-fuckin-roni and cheese. With mushrooms. So NOT exciting. And most certainly not worth the FOREVER it took to make.

Aren't you glad I'm here for you to weed out the crappy, time-wasting recipes?

Here's the good one you've been waiting for:

Mahi-Mahi With Shiitakes and Red Miso
(adapted from this recipe via Gourmet)

4    (6 oz./1 inch thick) pieces mahi-mahi
1/2 T. olive oil
2    T. canola oil
1/4 lb.(-ish) sliced shiitake mushrooms
2    (1/2 oz.) single serve packaged dehydrated red miso soup
1    scallion, thinly sliced

Preheat oven to 450 degrees.
In a small shallow baking pan place fillets then drizzle 1/2 T. olive oil and sprinkle with 1/2 t. salt and 1/4 t. pepper.
Toss mushrooms with remaining oil and 1/4 t. salt and pepper.
Pour over and around fish.
Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are somewhat crisp, about 13 minutes.
Prepare miso soup as directed on package. (So easy - boiling water + pouch)
Divide soup, mushrooms and fish into shallow plate or bowl. Top with scallion.