After eating only a very small bowl of cereal at 10:30 when I woke up, I was quite hungry come 2:00. I needed to run to Barnes and Noble and pick up a couple of books, so on the way home my aching stomach was begging me to pick up some food. At Fairway, the Mahi Mahi was fairly low in price in comparison to all the other fish, so I grabbed a small fillet along with a lemon and some nice fresh thyme. I walked back home and decided to make myself one of the best lunches I have eaten in a while. I already had some parsnips along with some green beans in my fridge. I decided to slice the parsnips rather thin on the mandoline, and then poach them in  heavy cream with some shaved garlic and thyme. This only took about five minutes because I had cut the parsnips so thin. This also helped me make the decision that all root vegetables should be cooked in heavy cream because they are absolutely delicious. Now to the fish. I cut the bloodline out of the fish which created two small Pavés (a small square tile of fish from the fillet.) I placed the heavily seasoned  fish in a small saucepan with some thinly sliced lemon, about 4 cloves of thinly sliced garlic, and a half a bunch of fresh thyme. I then covered the fish about half way with olive oil. I turned  the pan on low and then sat on my couch and read a few pages of The Catcher and the Rye which I had just purchased. I started to hear some sizzle so I headed back to the kitchen expecting the worst of course. The fish smelled delicious though, and was turning out much better than I could of ever expected. The fish was ready to be flipped though, so I did that delicately and then headed back to my book. About five minutes later the delicious fish was done. I trimmed the green beans and cooked them in some of the leftover oil that I had cooked the fish in. I took the fish out of the oil and spooned some atop the fish. As soon as soon as I cut into the fish my mouth started to water. Mahi, which tends to be dry, was dripping with juice. I was afraid that the fish was going to be rather oily but it wasn't at all, just magnificently moist.

There was a lot of leftover oil at the end, so I would recommend straining, cooling, and most importantly refrigerating the oil. Garlic oil is a potentially hazardous food so it is important to keep it refrigerated because food borne illness is common.