I identify myself as unusual, and here’s why: I recently recognized raking leaves as a 2014 top fall memory. With the identification comes a story. A college friend and I spent our fall break at my house in Minnesota. My friend comes from Hawaii, where leaves don’t fall (weird!), so she had never before raked leaves. Shockingly, I found myself excited to head to the yard with my family and friend for her first leaf gathering experience, and even more shockingly, I enjoyed being out there. Thus, raking leaves is a fond memory. Afterwards the girls went for manicures and pedicures, perhaps favorably tainting my thoughts.
Fall is here, temperatures are dropping, and famers market season is wrapping up, so I’m making the most of the last fall vegetables: broccoli, onions, and parsley.
Balsamic Mahi Mahi with Broccoli
1/2 lb mahi mahi
2 medium heads broccoli
1/4 cup onion, roughly chopped
1 tbsp olive oil
1 tbsp butter
2 tsp balsamic vinegar
1 tbsp parsley
Salt and pepper
Steam broccoli until still slightly firm, about 6 minutes. In a large skillet, heat butter and olive oil on medium high. Place mahi mahi in skillet, season with parsley, salt, and pepper; and cook for about 5 minutes. Turn mahi mahi and add onion to skillet, sautéing until mahi mahi is cooked through and onion is translucent, 4-6 minutes. Turn heat to low, add broccoli, balsamic vinegar, and garnish with extra parsley. Stir to mix flavors and serve.