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Cornmeal Coated Mahi Mahi or Tofu with Lemon Tahini Dressing

Posted May 20 2009 12:00pm

Having a job that involves working 12-hour shifts is surprisingly wonderful. Thanks to the 40 hours that I've already worked this week, I'm able to have the glorious flexibility of driving to Lisa's wedding this weekend without having to fret about scheduling or find myself at the mercy of an unsympathetic boss. One of the downsides, however, is I'm not able to do much spontaneous or elaborate cooking on days when I work for 12 hours, get home in the dark around 8:30 at night, and then have to wake up in the dark to return to work the very next morning. It's taken a bit of adjustment, and, for the first time ever, I just made planning notes for next week's suppers. I also work night shift next week, but that's another adjustment altogether...

Last night, though, I came home pleasantly tired but bolstered by the knowledge that my alarm wasn't going to chime at 4:30 the next morning. Enlivened, too, by the miraculous discharge of all of my patients from the hospital yesterday afternoon, and still savoring the memories of how happily, and with renewed strength, they returned home, I set about cooking a proper, leisurely supper for the first time in quite a few days.

I prepared one of Zach's favorite dishes of all time, Cilantro and Spice Infused Sauteed Eggplant Salad, some of our refreshing Raw Broccoli Salad, and, for the main course...

Mahi Mahi fillets and tofu "fillets" encrusted in layers of Cajun-seasoned golden cornmeal and topped with lemon-tahini dressing!

Cornmeal Coated Mahi Mahi or Tofu with Lemon Tahini Dressing

1/4 cup tahini
1/8 cup lemon juice
1/8 tsp granulated garlic
2 T olive oil
2 T warm water
1/2 tsp salt
4 Mahi Mahi fillets (approx. 6 oz each) OR 8 slices firm tofu, each 1/2" thick.
2 eggs
1/3 cup 1% milk
1 cup whole wheat flour
1 cup cornmeal
Cajun seasoning to taste
2 T olive oil

~ To make the lemon tahini dressing, whisk together the tahini, lemon juice, garlic, olive oil, warm water, and salt. Whisk until smooth, and set aside.
~ Whisk the eggs and milk together, and let the Mahi Mahi or tofu slices sit in the egg mixture for 15 minutes or so.
~ Meanwhile, toss together the whole wheat flour, cornmeal, Cajun seasoning, and salt to taste in a large zip-top plastic bag.
~ Making sure each piece is well covered with the egg mixture before removing, transfer the Mahi Mahi or tofu to the zip-top bag with the cornmeal mixture. Shake gently, until the Mahi Mahi or tofu is thoroughly coated with the cornmeal mixture.
~ In a large skillet with the olive oil, set over medium heat, sear the Mahi Mahi or tofu slices for 5 minutes on one side. Flip to the other side, and cook until the Mahi Mahi reaches an internal temperature of 140 degrees (or until it flakes easily with a fork), or until the tofu slices are well browned on both sides.
~ Serve drizzled with the lemon tahini dressing!

* Thank you all for being patient with my recently sporadic posting... I drive to Maryland for my friend Lisa's wedding tomorrow, I return home Sunday night, work a 12 hour shift on Monday, and then... I'll be back to normal at last. :-)

The rose bush Lisa gave us as a housewarming present 2 years ago, now still blooming happily in the front garden...

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