Sometimes cooking is less about a recipe and more about a combination of flavors and colors. This week I was in the mood for a taste of the Mediterranean. I just happened to have a few filets of Mahi Mahi in the freezer, quinoa in the pantry and heirloom tomatoes in the refrigerator. With just a few extra ingredients, I knew I could come up with something delicious and easy, not to mention really beautiful.
I’ve always prided myself on making colorful meals. When I was growing up my mother would prepare the protein, a starch (usually potatoes or rice), a vegetable (carrots, green beans, corn) and to ensure that there was color, she would add a salad of lettuce and tomato. I definitely got my mother’s love of color on the plate.
When I married my husband he couldn’t understand why the fuss about all the items on the plate. He grew up eating mostly meat and potatoes, after all. I told him that besides having more than just one color, I had to have something from each of the food groups. He’s come around after all these years.
This beautiful fish and quinoa dish has so much color, flavor and texture with just a few ingredients and definitely the taste of the Mediterranean that I was looking for. It turned out to be the perfect romantic dinner for two.