Ingredients for the vegetables
- 1 large leek, white part
only, halved lengthwise and thoroughly washed
- 1 pound sugar snap peas, trimmed
- 2 teaspoons extra-virgin
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
2 filets of Mahi frying
salt and pepper
Mix together salt, pepper and cornmeal
Ingredients for the sauce
1/4 teaspoon kosher salt, plus more for
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped
- Preheat oven to 425°F.
- Cut leek halves into 2-inch
lengths and then very thinly slice each piece lengthwise, yielding
2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium
bowl. Spread evenly on a baking sheet.
- Roast for 15 minutes. Stir in
tomatoes. Return to the oven and roast until the vegetables begin to
brown, about 10 minutes more. Toss with oregano and serve.
- Put all ingredients in a
blender and blend until smooth.
Noon Cooking - May 15, 2013