Sweet and spicy fish


I threw this recipe together for a quick dinner for my son and I.  I took two white fish fillets and dipped them in lemon juice to take away the fish smell and deglaze them.  The fish was tossed in a mixture of panko bread crumbs, pepper, and adobo seasoning.  The fillets were added to a hot pan of olive oil and pan fried for a minutes each.  I sauteed some broccoli on the side as a healthy choice of side.


  • two fish fillets
  • panko bread crumbs
  • ginger powder
  • adobo seasoning
  • lemon juice
  • ground pepper
  • brocolli
  • garlic salt

Cook time: 15 minutes

Cost: Five dollars give or take since I had a lot of the spices


The poor man’s hotdog


I am not even going to post the steps to make wild mustard because it was a disaster.  I am not putting blame on wild mustard; I am putting blame on myself for rushing the process and not researching enough. You can make mustard from the black mustard that grows wild but in the right season and only harvest the seeds which might be darn impossible. My whole plan for this post was a poor man’s hot dog therefore he would make his own mustard from what he has around him.  I have been reading up on foraging and thought this would be a good idea since we have a ton of this invasive species around us…thanks Father Junipero Serra.   The process and buying a few things was not worth it in time or money.  I could have bought a bottle of mustard for the same price or cheaper than the store brand of apple vinegar.  I thought about not posting this disaster because it was a failure but this blog is an adventure in cooking and failing is part of that.  I would not serve this veil concoction to my worst enemy.  I have had wheat grass a few times and it tastes like chocolate compared to this gruel.  It’s very rare that I get heart burn but this “mustard” did it instantly.  I promise I will have something edible on my next post so stay tuned.

Blackened Mahi Mahi with Mango Chutney



Cooking for yourself is not the most interesting thing to do after work but I was inspired to create something new and on the fly.  I had a few Mahi Mahi steaks defrosting as the main protein so I decided to create chutney which I have never done.  I bought a Totapuri mango at the store because it was cheaper than your standard mango and I figured it was still going to work for my dish.  I blackened the Mahi Mahi on a searing pan for a few minutes and added a tablespoon of butter to the pan.  I would not suggest adding butter to this dish if your kitchen does not have good ventilation or your health conscience…yeah looking at you Paula.  The chutney is basically just a diced mango mixed with a dash of cayenne pepper, dash of fennel, and dash of bacon bites..yes I said bacon bites.  I did not use a recipe and just made up the ingredients as I cooked, thanks cooking shows!


  • Mahi Mahi
  • one mango
  • bacon bites
  • Fennel
  • Cayenne pepper
  • Butter

Cost: 75 cents for the mango and everything else I had

Yield: one fancy fillet of fish