O Creamy Day

Today is National Fettuccini Alfredo Day. That means today is suppose to be all about the Fettuccini, right? That would make sense.

It’s also Friday. While a true Fettuccini Alfredo would be in keeping with our Friday Traditions, I knew Hubby would be looking for more that just a big bowl of pasta and a glass of wine. I knew we had some wild-caught Mahi in the deep freeze. Yeah, that sounded like the perfect pairing with a creamy pasta.

Oh me oh my – I am so very grateful for Hubby in my life. I love him, not just for the big moments, but the little things he has brought into my life – like Mahi Mahi. I will admit, the first time I tasted Mahi Mahi was in Tahiti. In Tahiti that grilled fish on your plate was swimming in the ocean only hours before. It cannot get any fresher. If you can’t sail away to a French Polynesian Island, then look for thick wild-caught filets that are individually wrapped. Chances are they were flash frozen within a day of being caught, so you will get the next best thing to catching the fish yourself. Don’t like fish? That’s okay, there is nothing “Fishy” about Mahi. Sweet, mild and amazingly delicious.

So what today should have been all about the pasta, turns out the Mahi stole the show. Enjoy!

Breaded Baked Mahi-Mahi
4 Mahi-Mahi Fish Fillets
1 Lemon
Garlic Salt to taste
Black Pepper to taste
1 cup Mayonnaise
1/4 Yellow Onion
1 cup Italian Breadcrumbs

Heat oven to 425-degrees. Line a rimmed baking pan with foil. Place a baking rack in the prepared baking sheet, spray with cooking spray and set aside.

Pat fish dry with paper towels. Cut lemon in half, juice into a small bowl. Brush fillets with the fresh lemon juice, then sprinkle with garlic salt and pepper. Set fish aside.

Place mayonnaise in a small bowl. Cut a quarter from the onion. Peel and finely mince the onion, whisk into the mayonnaise. Brush mayonnaise mixture over both sides of each fillet. Dredge fish in the breadcrumbs, pressing lightly adhere coating.

Place fish on the prepared baking rack. Bake in the heated oven for 20 minutes or until golden and flakey.

Plate fillets alongside Fettuccine Alfredo and steamed green beans. Be blessed and enjoy.

Fettuccine Alfredo
12 oz Fettuccine Pasta
8 tablespoons Butter
1/2 cup Heavy Cream
Salt to taste
Black Pepper to taste
1 dash Garlic Salt
1/2 cup Romano Cheese
1/4 cup Parmesan Cheese
Fresh Black Pepper, optional
Italian Parsley, optional garnish

Bring a large pot of light salted water to a boil. Add fettuccine and cook for 8 minutes or until al dente; drain well.

Pour cream into a large saucepan. Melt butter into the cream over low heat; add salt, pepper and garlic salt. Increase heat to medium, stir in the grated Romano and Parmesan cheeses, stirring until melted and the sauce has thickened.

Add cooked pasta to the sauce in the skillet. Pull pasta through the sauce, tossing until thoroughly coated. Serve immediately from a large platter or directly from the pan. If desired, finish with a kiss of fresh black pepper and a sprinkling of parsley.

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Blessed are they who have kept the word with a generous heart
And yield a harvest throughout perseverance