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.


Roasty.
And that's it. Toss it, let the ingredients get to know each other for a few minutes. If you have time, you can let it marinade while you cut a couple small potatoes into eighths, toss them with a teaspoon of olive oil, salt, and pepper and roast them on parchment paper at 400F for 20 minutes on each side for crispy potato wedges. Otherwise, you could grill the wedges, too.

The fish and pineapple can be grilled in the summer or roasted in the winter and you can use thinner pieces of fish if you cook them on a wood plank or in a foil packet. The whole meal comes together quickly if you have pre-cut pineapple (I get it from Walmart) and individually frozen fish fillets (the mahi-mahi is from Costco - they're individually vacuum packed so they can be thawed quickly under running water).

When you're ready, grill until the fish is just cooked and the pineapple is hot through and pleasantly charred (you can put them on at the same time). If you're grilling the potatoes they'll need to go on a bit earlier.

And that's it. It takes longer to blog about than it does to make, plus it's healthy and (now that we can grill again) summery.