Hot Temps Mean Refreshing Dinners


Washington, DC (All Summer) — It’s mid-July, I’m in the DC-area.  What does that mean?  HOT temps.  And, it’s only going to get worse.  This Thursday is going to be high 90s without factoring in the humidity.  So, easy-to-make, refreshing dinners are the best way to go.

My brother told me about an Alton Brown Grilled Mahi Ceviche recipe that was top-notch, and it sounded great.  Since it’s grilled you don’t have to remember to throw the fish in the lemon and/or lime juice many, many hours ahead of time.  Just two and then you throw it on the grill.  Decided to pair that with some easy oil-based coleslaw, chips, salsa and guacamole.

For the Mahi, you just put some basic ingredients together and let them sit for a couple hours.  I bought the Mahi chunks from Trader Joe’s because they were half the price of the steaks!

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After a couple hours, pat the fish dry and throw it on the grill.

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You keep the ‘marinade’ from the fish, heat in on the stove, and eventually use it again on the fish.

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For the ‘slaw, I grabbed a great bag of broccoli slaw mix from Trader Joe’s — super easy!  No cutting or chopping required for the base.  I did chop some cilantro  and garlic and for the dressing, just did a quick vinaigrette of:

IMG_1309-lemon juice

-lime juice

-cumin

-coriander

-olive oil

-hint of chili powder

-S&P

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Next step was prepping the pre-made guacamole (because the avocado would have required electrical equipment to mash).  I always add some spice to the packaged stuff:

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Now, it’s dinner time!!!!  Mahi, coleslaw, tortilla chips, salsa, guac, red wine.  All to wrap up a great weekend.

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As I enjoyed this dinner, I kept thinking the guac was off.  Well, I was house sitting and used what appeared to be salt for the guac.  Yes, I was right when it tasted sweet the first time and added some more of the fine crystals.  It finally occurred to me to taste the stuff. Oh, I was adding sugar not salt.  Note:   Sweet guacamole IS NOT good.

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