Mahi-Mahi with Mushrooms

Thursday 26 July

Mahi-Mahi is a favorite here at the Department of Redundancy Department. Holt got the inspiration for the preparation from what we had on hand - fresh mushrooms, black plum tomatoes, frozen Trader Joe's mahi fillets - and also from a recipe that, according to reviewers, would taste good on a car bumper.

Ours was simpler, without the lily-gilding or the Gruyère cheese. We just fried up the sliced mushrooms with butter, a little oil, and fresh thyme, until they darkened. We set them aside in the oven, and in the same pan sautéed the diced tomatoes and salted-and-peppered mahi fillets. When the latter were just done, we put them on heated plates, returned the mushrooms to the pan with more fresh thyme, and mixed in a dollop of heavy cream. Poured the resultant sauce over the resultant fish, and boy was it good.