Mahi-Mahi in Tomato-Olive Sauce and Indian Saffron RiceThe ingredient list for “Mahi-Mahi in Tomato-Olive Sauce,” from the May 2009 issue of Bön Appetit, is a poem aimed right at my heart. I’m so enticed by the delicious promises of white wine, salty anchovy paste and green olives, and fresh, fragrant oregano. And here’s a meal that is completed in a single skillet on the stove top. Mahi-mahi (or dorado) is a fish that is “meatier” than tilapia. The sauce for this recipe delivered what it promised: great flavor. I couldn’t get enough of the thick, salty sauce.

My wine was a 2008 South African Sauvignon Blanc. I used Crown Prince anchovy paste, which is available in a tube and is so darn convenient. It’s a staple in my refrigerator (along with a tube of tomato paste!). I used 18 oz. of fish, even though the recipe calls for 24 oz. This was enough to feed my family of three. My mixture of green Sicilian olives, fresh oregano, and orange zest provided such a fantastic zing to my sauce. I added 1 tsp. salt and 1/2 tsp. black pepper to finalize the deal. You’ll be so happy with this (quite simple-to-prepare) dish.

And just to amplify the quality of my meal, I made a perfect rice dish. The recipe for “Indian Saffron Rice,” from Allrecipes.com, gives the exact amount of water and time to make ideal rice. Saffron is so beautiful; its unique scent and flavor define what is “exotic.” It’s the color of sunshine. Enjoy this rice.

PRICES
Frozen Mahi-Mahi (18 oz.) = $18.87
Canned, Diced Tomatoes (28 oz.) = $2.30

RECIPES: magnificent sauce atop meaty fish, seated beside luxurious rice kissed by saffron
PREP TIMES: show off this knockout meal within an hour
TASTES: salty olives and anchovies in a thick tomato sauce that sparkles with fresh oregano and orange zest; saffron, how do I love thee? Let me count the ways…

Next time, I want to cook “Oven-Fried Chicken,” from the May 2009 issue of Everyday Food, along with “New Potatoes with Caper Sauce,” from Allrecipes.com. See what happens when you return to my site on Friday, October 30.