Wednesday, April 24, 2013

Take it easy: Grilled mahi-mahi and pineapple with potato wedges.

I've been missing, I know. I was finishing the coursework for my MA (done!) and got so busy I didn't even have enough time to procrastinate. Of course that isn't the same as saying I didn't have time to cook. My fellow MA candidates often asked how I could cook so often when it takes so much time. And oh, can it ever, but there are a lot of quick meals out there, too. Memorize a couple and keep the ingredients on hand and excuses to reach for prepackaged stuff start to disappear.

Pre-tossing. Fish is on the bottom..
Last night we were a bit rushed because we wanted to see Silver Linings Playbook (So good, by the way. See it!) and needed to squish dinner in there. Enter grilled mahi-mahi and pineapple.

I can't remember exactly how this became a staple meal for us, but I think it has something to do with a fish taco recipe that used very similar seasonings to my favourite grilled pineapple marinade: cilantro, garlic, and chiles (or crushed red pepper) chopped together, then mixed with olive oil, salt and pepper. Toss it over fish and pineapple. If there's some extra pineapple juice I add that, too.