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Ingredients

5 pounds skinned, deboned mahi mahi, cut into chunks
3/4 (4.5 ounce) jar bottled minced garlic
1/2 cup butter, diced
1 large onion, diced
1 1/2 lemons, juiced
1/2 cup dry white wine
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
8 ounces shredded pepperjack cheese

Directions

Preheat grill for high heat.

Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.

Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

Ingredients

1 tablespoon sesame oil
1 1/2 cups frozen shelled edamame
1 tablespoon reduced-sodium soy sauce
3/4 teaspoon ground ginger
2 tablespoons olive oil
1 cup Arborio rice
1/2 teaspoon garlic powder
1/2 cup dry white wine
4 cups hot water
1/4 cup crumbled goat cheese
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons dried basil
1/4 teaspoon ground ginger
salt and pepper to taste

Directions

Heat the sesame oil in a skillet over medium heat. Stir in the edamame, soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the edamame is hot and the liquid has evaporated, about 5 minutes. Set aside.

Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic powder and white wine. Let the wine simmer until it has mostly evaporated, then stir in one-third of the hot water; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4 teaspoon of ground ginger until the cheeses have melted. Season to taste with salt and pepper before serving.

Ingredients

7 egg yolks
1/2 cup Marsala wine
1/3 cup white sugar
1 cup heavy cream, whipped to stiff peaks

Directions

Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream. Scrape the zabaglione into a clean mixing bowl, and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

Ingredients

2 medium carrots, sliced
1 pound fresh asparagus, cut into 1-inch pieces
8 cups torn Bibb lettuce
ORANGE GINGER VINAIGRETTE:
1/4 cup orange juice
4 1/2 teaspoons olive or canola oil
1 tablespoon white wine vinegar or cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon grated orange peel
1/8 teaspoon salt

Directions

In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry. In a salad bowl, combine lettuce, carrots and asparagus. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.