Lazy Day Gourmet

Key Lime Mahi Mahi with Grilled Leeks

4 Mahi Mahi Fillets
1/4 Cup Key Lime Juice (Juice from 8-10 small key limes)
2 teaspoons minced ginger or ginger from a tube (Gourmet Gardens brand)
1 Tablespoon honey
2 Medium Leeks, whites and light green parts only, sliced
1 Tablespoon olive oil
Salt and Pepper to Taste

Season the mahi mahi with salt and pepper, and set aside.

Take out a small airtight container, and squeeze the key lime juice into it until you have around 1/4 cup. Mix in the honey and ginger. Mix until well blended. Put the top on the container, and shake to blend.  Put the key lime mixture in the fridge until a half hour before you are going to cook the fish.

About a half an hour before you are ready to eat, pour the key lime marinade over the mahi, and allow it to sit in the fridge loosely covered for 25 minutes.  While the fish is marinating, season the leeks with salt and pepper.

Remove the fish from the marinade, keep reserve. Grill the mahi on a grill pan or on and outdoor grill , allowing  it to brown nicely on both sides, around 4 minutes per side.  Grill the leeks along side the mahi, frequently tossing the reserve key lime marinade on both items.

Serve the mahi with the lucious leek mixture on top. Tangy and tasty!

The "Everything Tastes Better in a Puff Pastry" Fish Biscuit Recipe

Ingredients
One package Peppridge Farm Puff Pastry Sheets (freezer section)
1 lb salmon fillets
2 Tablespoons Dijon Mustard
2 Tablespoons Fresh Dill
(or Dill in a tube from the produce section)
1 Egg
2 Tablespoons Melted Butter

Instructions:
Let the puff pastry sheets thaw on the counter until they are pliable.

Using a sharp knife, cut the pastry sheets into 4 even squares. You will wind up with 8 squares total from the two pastry sheets. 

Using a paintbrush or pastry brush, brush melted butter, dill, and dijon mustart onto each square. One you have seasoned each square, take 4 sqaures and overlap them halfway over the remaining 4 pastry squares.  Place equal parts of salmon on the bottom edge of your pastry sheets, and roll up your pastry puffs, pincing them and folding the ends towards the top of the roll.  When you are finished, you will have 4 neat little pastry pockets.

Brush egg onto the pastry pockets.

Freezer Instructions:
Place the pastry pockets onto a plate, and place into freezer for flash freezing.  When the pockets are completely frozen, place them into a freezer bag, and return to the freezer. 

Cooking Instructions:
Remove as many pockets as you would like to cook.
Thaw.
Preheat oven to 425 degrees.
Place pockets onto foil lined cookie sheet.
Bake for 15 minutes or until golden brown.

Serving suggestions:
Garden salad with ranch or balsamic dressing.