Thursday, June 10, 2010

Blogcritics Article & Guest Post Spotlight Thursday

This week's BC Article is up...Thank You Caitlin!  2 articles to pimp today.

This first article you REALLY want to check out,  it is interesting and well-written.  Kate Shea Kennon is one of the best writers on BC, not only does she write fabulous articles about cocktails, she also is a tremendous reviewer of television shows.  Luckily for us here on LC, she has graciously agreed to  Guest Post in a few weeks.  I cannot wait.  This particular piece is about the search for a cocktail in Berlin, Germany, the city of Bier!

Cocktails in Berlin: Right This Way, Your Table's Waiting

I profiled one of my favorite chefs of all time, Marco Pierre White.  I also included a new dish of mine own creation.  Please check it out...if anything for the's pretty good!

Marco Pierre White: The Mad Genius in the Kitchen

On to this week's Guest Post Spotlight

I am proud to welcome Sarah author of the fantastic blog, All Our Fingers in the Pie.  Sarah is an avid cook, her blog is a treasure-trove of wonderful information and well-written culinary delights.  I was honored that she agreed to guest post as I have thoroughly enjoyed reading All Our Fingers in the Pie.

So get ready to learn something...

Hello to all of you, the Lazaro followers! This is my first time participating in a guest post so I might feel a little stilted. I must say I had no idea I had become so comfortable talking to my own 'group' on my blog.

Actually I blogged for months before realizing I had a group. So one day I added that gadget or widget thingy, whatever it is called. Blew my socks off that people out there were reading me. At first it felt weird, then I felt like I had my own little soap box and then I realized I had found a whole group of new friends. I love this blogging world.

I have no idea how Lazaro and I met but glad we did. I love reading his posts and also meeting all of you through his blog. When he asked me to be a guest, I didn't even have to think. I wasn't sure what to make and then I relaxed back into my own groove and realized that I am inspired by what is in my kitchen.

Pineapple was on sale and I could not resist. Now comes the challenge. What do I do with it? I live alone and all this cooking can sometimes provide way more food than I can manage to eat. So if I am able put it away for a later use, it is a bonus.

The obvious ideas are a fruity salsa, a sorbet or grilled. But I would really like to try something new. And, since I am guest blogging for Lazaro, I would like something somewhat new and exciting.

Scanning through a lot of the same ideas for pineapple finally led me to this one. It was love at first sight. The pineapple was cooked and this means that I can preserve or freeze this in jars for later use.

Actually, I have never thought of pineapple as a blank palette for showcasing flavours until I found this recipe for sambal.

If you plan to preserve the leftover sambal, then do not stir in the cilantro. Set aside the sambal you will be preserving and stir cilantro only into the portion that you will be eating immediately. When you serve the preserves, stir cilantro in at the time of serving it for a fresher taste.

Mahi mahi and pineapple are a match made in a Pacific island heaven. This fish is very firm and is also ideal for grilling on the barbecue. I simply brushed the fish in olive oil and seasoned with salt and pepper. Then placed it directly on the grill.

I cooked it for about 2 minutes and then moved it to create a nice criss-cross grilling mark. Then I flipped it over and did that again. That was enough time to fully cook the mahi mahi,

Grilled Mahi Mahi with Pineapple Sambal

In Indonesia the word sambal covers a very wide range of condiments. This one is sweet and spicy.

2 garlic cloves, minced
3 shallots, finely chopped
3 tablespoons of vegetable oil
2 fresh Thai chilis or 3 serranos, minced including seeds
1 pineapple, peeled, cored and cut into 1/2 inch cubes
1 1/2 tablespoons Asian fish sauce
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
6 pieces ( an inch or more thick) with skin on mahi mahi

Cook garlic and shallots in 2 tablespoons of oil in a heavy 12" skillet over medium heat until softened, 3 to 5 minutes. Add chilies and pineapple and cook over moderately high heat and stirring occasionally, until pineapple is softened, about 4 or 5 minutes. Add fish sauce, sugar and salt and sauté sambal, stirring, 30 seconds. Cool to room temperature and then stir in cilantro.

While sambal is cooling, prepare the grill for cooking. If you are using a charcoal grill, open the bottom vents and light charcoal. If using a gas grill, heat on medium. Charcoal fire is medium hot when you can hold your hand for 3 or 4 seconds 5 inches over the coals.

Brush fish all over with remaining oil. Grill skin sides down until skin is crisp, 4 or 5 minutes. Turn over and grill just until fish is cooked through, 4 or 5 minutes more. Serve with sambal.


  1. I too am a big fan of Sarah's meticulous research and never-fail recipes! This one being a perfect example of a clearly demonstrated and exotic dish that can be made easily and will taste fantastic.

  2. I just became Sarah's fan today after reading this post. I visited her site and I think its great. This is a lovely dish, especially the pineapple sambal. Thank you for sharing.

    Thank you Lazaro for introducing me to Sarah.

  3. Beautiful use of abundant pineapple. Love the grilled Mahi mahi. Wonderful job, Sarah! 10 out of 10!


  4. Ooo thank you for this recipe! We're bbqing for the playoff game on Sunday and I was looking for something healthier than hotdogs and steak to grill.

  5. These two main ingredients are my favorite! It's so tropical flavor reminding me of an island. I can have Malibu Pineapple drink on the side :) Your recipe is simple but flavorful. I love it! You did such a great job Sarah.

    Thanks Lazaro for introducing us to awesome bloggers!

  6. This is the perfect recipe for my mom as she loves pineapples. I really like eating fish with fruits like this as fish and fruits are a great pairing. I'm allergic to pineapples but you still have me drooling over this beautiful dish. Thank you for sharing Sarah.

    Thank you for another great guest post Lazaro.

  7. Beautiful job, Susan. :-) I'm so glad you came by!! The mahi mahi is beautiful. :-)

  8. A great post!...I eat a lot of fish and love Mahi Mahi, but I've never tried it with pineapple...Thanks for this recipe, I adore sweet and spicy, so I will definitely check it out...Have a wonderful day, Sarah and Lazaro!

  9. oh my love that pineapple a must try for me have fresh mahi from a new catch....this sounds fantastic!

  10. The flavours in this dish sound delicious!

  11. congrats on first guest post great fish

  12. The grilled mahi sounds amazing with pineapple sambal! I actually recently had a pineapple sambal as part of a restaurant dish that I really wanted to replicate so it's great to have the recipe! Thanks!

  13. Mahi mahi is a gorgeous fish and the pineapple sambal makes an outstanding accompaniment! Thank you Sarah for sharing your wonderful recipe with us!

    Thank you Laz for sharing another inspiring talent :)

  14. This looks like a wonderful Asian fusion treat!

  15. Oooh, this looks fantastic Sarah! I haven't had mahi mahi in ages but it's one of my favorite types of fish. :) I love the picture of it on the grill! Charcoal grills are the best. ;)

  16. Sarah, the Mahi mahi looks so flaky and delicate and I love the pineapple sambal with it. A gorgeous recipe. Thanks for sharing it :)

  17. You are all so kind! I hope you enjoy this dish. I loved it. Especially nice to find a firm bodied fish that will grill easily. Thanks Lazaro! You moved me beyond my comfort zone...which is a great thing.

  18. The flavorings sound delicious! I like the idea of pairing pineapple with fish.

  19. Nice to meet you Sarah! Awesome guest post. I think the combination of whitefish and pineapple sounds ideal. Healthy and delicious!

  20. Oh how I love mahi mahi. I love Sarah, her food is wonderful.

    Lots of yummy love,
    Alex aka Ma, What's For Dinner?

  21. What a wonderful, fresh, and healthy combination. Bravo, Sarah! I read Sarah consistently and would not miss a post. Love your work, Sarah!

  22. WOw, this mahi mahi with pineapple sure looks delicious, love the combination of fish with summery :-)

  23. This is so fresh and delicious! A really lovely summer-time meal!

  24. Yum, yum, yum, this is a favorite combo of mine too. I would like to suggest you could make the fish with a macadamia coating too and serve with the pineapple sambal! great job Sarah!

  25. It's nice to meet you Sarah. I love your sambal with the sweet and spicy mixture. Sounds perfect with the Mahi Mahi. We lived in the islands they are a fun fish to catch.

  26. Great guest post pick Lazaro! Oh that sounds like an Hawaiian dish to me! I adore fruit relish or sambal as you call it in accompaniment with fish. That recipe fits the season perfectly well, Sarah you did a great job as a guest! As a guest, you never want to disappoint your host :o)

  27. Sarah
    what a wonderful post....I love what you did to the pineapple, all those flavors coming together, for that lovely Mahi Mahi. This time of year is perfect for grilling and I commend you for still using charcoal....I do miss that sometimes....sigh

  28. Wow, great recipe Sarah! My omnivore husband would truly enjoy this. I love your pineapple sambal, it kinda reminds me of this mango salsa that I used to make for fish tacos. I agree, fish and fruit go well together. Thanks for guest posting on Lazaro Cooks! Your recipe is so season-appropriate ... so everyone, heat up your grills!

  29. Pineapple and mahi mahi are a really fantastic combination! I can imagine how fresh this must taste -- perfect for summer!

  30. Beautifully written!! Love the recipe and the photo.

  31. flavorful dish the mahi and the pineapple, I can see this on my summer menu..


  32. what a lovely dish. I love the sambal. No surprise there being an Indonesian. Have a nice day. Michael


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