Home Cooking

Wasabi Mayo, my best buddy!

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Home Cooking 21

Wasabi Mayo, my best buddy!

Will Owen | Aug 3, 2009 04:28 PM

After finding this stuff essential for the perfect salmonburger, and for the quickest, easiest and yummiest devilled eggs, last night I pulled another trick I'd been thinking about, and damned if it wasn't even better than I'd anticipated. What I did, see, was thaw a package of mahi-mahi, about a pound, and though they looked like two big fillets in the package they pulled mahi-mahi's usual trick and turned into several logs as soon as they came out. No matter. I pressed them gently between paper towels to get rid of excess moisture, and laid them on a wire rack that goes in my large oval gratin pan. What I should have done then was to salt them lightly on both sides while they were coming up to room temperature, but I didn't. While the oven preheated to 350º I took my jar of Trader Joe's Wasabi Mayonnaise and a table knife and applied a fairly thick layer of it onto the fish, like icing a cake only not so much. I then carefully turned the pieces over and "iced" the other side. After about fifteen minutes, when the oven was up to heat, I put the rack into its pan and the pan on the middle oven shelf. Twenty minutes later, our dinner salad all made, I hollered "à table!" and we dug in. Murmurs of pleasure, surreptitious licking of plates. There was a faint bitterness that a bit of pre-salting would have prevented, but the overall effect was a lovely combination of meaty fish, a nice clean kind of richness and just enough of that wasabi zing. I was asked please to do that some more.

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