Fall is on the horizon and I couldn’t be more excited about my favorite season! Maybe it’s because of the cooler weather (it’s definitely the cooler weather) or the colors or the excuse to eat all the good food! Either way, we’ve been running around like crazy prepping for more travel and I managed to squeeze in a delicious recipe that is inspired by our upcoming trip to Thailand! Yes, Thailand. I can’t wait for the land of rice and spice. Oh and those noodles. And the mango sticky rice! We’ve booked a cooking class and market tour, a street food tour by tuk tuk and reservations at Gaggan! Yes, that Gaggan, the one of Chef’s Table on Netflix. Needless to say, I’ve been stoked for a while and already craving allll the flavors!
Happy Easter! I probably should have made you something cute or spring like, but well, I made this mahi mahi last week and I was couldn’t wait any longer to share it with you! From about January to May in Austin, TX there is a large compilation of festivals surrounding food. There are many in the summer and fall as well, but right now there seem to be a plethora. I like to call this Eating Season. Almost every week there seems to be an event celebrating our culinary culture with copious amounts of gluttony. Don’t get me wrong, I sure do love it, but it is also about to be lake season, and that means bikinis. In effort to not completely embarress myself, I’ve been trying to keep it light on the few days I do actually get to eat at home. The other problem with eating season, it that one can easily become accustom to bold, rich flavors and when you try to eat healthy, well, it isn’t really that satisfying. But with this dish, I tried to do just that. Make it healthy but keep all the strong flavors, and of course a hint of heat, because I just love spice so damn much. You can always tailor the seasoning to your tastes, but this recipe won’t spice you out too much. I hope you enjoy this one as much as I did!