Two things I've never cooked before, Mahi Mahi and Kale.  Surprise!  It was delicious!

The Mahi Mahi recipe came courtesy of Mark Bittmans book Fish - The Complete Guide to Buying and Cooking
Although he said to grill it, broiling is like upside down grilling, so we went with what was easiest on this dark drizzly fall night.  It was basted in olive oil, and seasoned with salt and pepper.  But first, we had to make his roasted red pepper butter.  First step, roast that baby!



When cool, skin, de-seed, and de-rib.  Process in a blender with salt, pepper, and some cumin.  Correction...use a food processor.  Blenders just don't cut it with blending butters, although on second thought, it did come out chunkier which is what I preferred.  When done, put in the fridge (or just leave out if you're using it right away).

On to that lovely Kale.  First was to saute some garlic in a bit of olive oil.  Then I added some vegetable broth to steam the kale, salt, pepper, and of course Kale.  I ended up using a dash of organic soy sauce as well as an afterthought.    I simmered that, covered, for about 20 minutes or so until it turned a bright green and had the texture I wanted out of it which was slightly chewy.  Overall a great meal!