It’s a quick transition from autumn’s Thanksgiving to sparkling Christmas! During winter-land wonder, not only do we shift the color spectrum of our decor, attire and cuisine; but, also, the images in stores and media demand a paradigm shift. Just embrace it, start early and keep your energy level up. Treat your family to a fine dining experience and experiment with cooking with Pastis de Marseille, a product of France. This wonderful French liqueur flavors cuisine with a hint of liquorish. I use Pastis to enhance my Sauce Veronique for fish. The flavors originate from the Côte d’Azur region and it simulates a get-away from it all meal as the seasons shift. Enjoy!
Kelly’s Pastis Mahi Mahi – Veronique Style
For at least 30 minutes marinate Mahi Mahi with a drizzle of white wine or sherry topped with some lemon juice. Peel seedless grapes (about 7 per person) by plunging the grapes into boiling water for about 5 seconds and quickly dropping the grapes into ice water. The peel will come off easily. Sear the Mahi Mahi in butter, skin side up first. Flip the fish until cooked for just a few minutes, as needed. Then, douse the fish in Patisse, flambé and lightly season with kosher salt and white pepper. Toss in the peeled grapes to heat and sprinkle the fish with herbs! Wow and welcome December! © Kelly McBride Loft