Saturday, July 17, 2010

friday - grilled mahi mahi, red cabbage slaw, and grilled corn

This was a perfect summertime meal--didn't involve heating up the kitchen, didn't take a lot of time, and everything was fresh, delicious, and colorful. For the corn, I used a simplified version of this recipe, and for the slaw, I used this recipe but I added an apple to the mix. Between the orange juice and the apple, I think the slaw would have been plenty sweet without the brown sugar, so next time I'll leave it out or just add a little to taste, as needed. Both recipes came from Real Simple magazine.



Grilled Mahi Mahi

12 ounces mahi mahi fillets
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper
Lime wedges (for garnish)
Cilantro (for garnish)

Preheat grill to medium-high. Toss mahi mahi with olive oil to coat. Sprinkle evenly with chili powder, cumin, salt, and pepper. Grill fish for 2 to 3 minutes per side or until it flakes easily. Garnish with lime wedges and cilantro.
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Grilled Corn on the Cob

2 ears corn, shucked
Cooking spray
Salt
1/8 to 1/4 teaspoon cayenne pepper
Lime wedges

Heat grill to medium-high. Spray the corn with cooking spray and sprinkle with salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
Sprinkle corn with cayenne to taste. Serve with the lime wedges.
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Red Cabbage Slaw

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
Salt and pepper
1/2 medium red cabbage, cored and shredded
2 large carrots, grated
1 apple, cored and grated
3/4 cup chopped fresh cilantro

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, carrots, and apple, and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving. Season to taste with additional salt, pepper, and lime juice.
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