There are some truly extraordinary places on this great planet, places of wonder, of luminous beauty; places seemingly rich with the colors of the rainbow and replete with the golden rays of the sun.
To spend time freely exploring and luxuriating in such places, these tropical havens where the white sands meet blue seas, where the powder-pink shells shimmer in the sun, half cracked but completely joyful, would be the most delicious medicine for the soul that I could ever hope to ingest.
To feel the warmth of the sun on my skin, seeping deep down into my bones, would be to feel the soothing touch of nature’s therapeutic hands. These places, where the sky seemingly never ends, have been created for our enjoyment and admiration of God’s artistry, to be joyously basked in.
I wish it wasn’t so, but it has been far too long since I’ve been able to travel and experience a new place that sets my heart aflutter like the wings of a free butterfly.
Desire for that has crept in quietly, unassumingly, until suddenly it cannot be ignored; day after day, week after week and month after month goes by ever so quickly with all of the toils of human existence, until realization sets in that a break, tranquility and the breeze is what is longed for more than anything.
A refreshing drink from the cool well of another place in another corner of the world is what my soul desires to taste, and I imagine how quenching that drink would be right about now. Rejuvenation by way of a deliberate change in scenery and pace is just what my restless creativity needs.
Ah well, for now, I have my desire which keeps that longing alive, and my imagination that keeps me swimming like the colorful fish in the warm, teal waters, perfectly at home there, in my minds eye.
That glowing place, just beyond the horizon, calls out ever so softly; it touts its simplicity and its beauty, and lets me know that it is there, waiting for me, when I’m ready and able.
There’ll be time to wade out, knee-deep into those warm, teal waters, and to bask in an orange glow.
There’ll be an opportunity for me to bury my feet in the white sand, and to drink a sweet drink; but for now, it is enough to know that this place exists, and will welcome me, in due time.
Taste what’s good and pass it on.
Grilled Mahi Mahi topped with Fresh Pineapple-Orange Salsa served over Coconut Couscous
by Ingrid Beer
Yield: Serves 4
• 4 Mahi Mahi fillets (roughly 4 ounces each)
• 1 tablespoon olive oil, plus a drizzle for the grill pan
• 1 garlic clove, pressed through garlic press
• ¼ teaspoon salt
• ¼ teaspoon Creole seasoning (or Blackening seasoning)
• 2 pinches of black pepper
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 lime, cut into 4 wedges for garnish
-Place the Mahi fillets on a large plate, and rub the remaining ingredients through the lime juice onto the fillets to marinate for about 20 minutes (*in the mean time, prepare the Pineapple-Orange Salsa and the Coconut Cous Cous below).
-After marinating, heat a grill pan on medium-high heat, drizzle with a touch of oil, and add the fillets; cook the fillets for about 3 minutes per side until golden, then remove from the grill and keep warm until ready to serve with the Salsa and Cous Cous.
Fresh Pineapple-Orange Salsa Ingredients:
• 8 ounces of fresh-cut pineapple (not canned), diced very fine
• ¼ teaspoon orange zest
• ½ fresh orange, peel and white pith removed, diced very fine
• 1 jalapeno (or half), seeds and membrane removed, diced very fine
• ¼ red bell pepper, seeds and membrane removed, diced very fine
• 2 tablespoons fresh cilantro leaves, chopped, plus 2 tablespoons for garnish
• Pinch salt
• 1 teaspoon honey
-In a medium bowl, add all of the salsa ingredients and gently fold together to combine; set aside until ready to serve with the Mahi.
Coconut Couscous Ingredients:
• 1 ½ cups (about 1 13.5 fluid ounce can) organic coconut milk
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 ½ cups whole wheat (or regular) couscous
-In a medium pot, add the coconut milk, the sugar and the salt, and set over medium heat; once the coconut milk begins to simmer, turn the heat off, add the couscous and stir in, put a lid on tightly, and allow to steam for 5-7 minutes until all coconut milk has been absorbed and the couscous is soft; after the 5-7 minutes, fluff with a fork and cover to keep warm until ready to serve.
-Add equal mounds of the coconut couscous to the center of each plate, place the grilled Mahi Mahi over top and spoon a generous portion of the fresh Pineapple-Orange Salsa over the Mahi Mahi; garnish with a lime wedge and a couple of cilantro leaves.